College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Food Chem. 2017 Apr 15;221:1598-1605. doi: 10.1016/j.foodchem.2016.10.132. Epub 2016 Oct 31.
Xanthan gum and carrageenan, representing the medium and highly negatively charged polysaccharides, were heated respectively together with soybean protein isolate (SPI) at different biopolymer ratios. Upon mixing with simulated stomach juice (SSJ), the xanthan-SPI and carrageenan-SPI at biopolymer ratios higher than 0.01 leads to self-assembled gelation immediately. Stronger gel is formed under higher biopolymer ratios. Highly negatively charged carrageenan forms a stronger gel than that composed with xanthan gum. SDS-PAGE results show the digestibility of SPI is delayed after incorporation with the polysaccharides, which is enhanced with the increase of the biopolymer mass ratios. And the polysaccharide with higher negative charge has stronger potential in delaying the digestion of SPI. Furthermore, the microstructure of the xanthan-SPI and carrageenan-SPI gel before and after simulated stomach digestion was characterized by scanning electron microscope (SEM), which also confirms that the gel delays the digestion of soybean protein.
黄原胶和卡拉胶分别代表中电荷和高电荷多糖，与大豆分离蛋白（SPI）在不同的生物聚合物比例下分别加热。与模拟胃液（SSJ）混合后，生物聚合物比例高于 0.01 的黄原胶-SPI 和卡拉胶-SPI 立即导致自组装凝胶化。在更高的生物聚合物比例下形成更强的凝胶。高电荷的卡拉胶形成的凝胶比黄原胶更强。SDS-PAGE 结果表明，多糖与 SPI 结合后，SPI 的消化速度会延迟，并且随着生物聚合物质量比的增加而增强。带更高负电荷的多糖在延迟 SPI 消化方面具有更强的潜力。此外，通过扫描电子显微镜（SEM）对模拟胃消化前后的黄原胶-SPI 和卡拉胶-SPI 凝胶的微观结构进行了表征，这也证实了凝胶可以延缓大豆蛋白的消化。
