Liu Kunlun, Zheng Jiabao, Chen Fusheng
College of Food Science and Technology Henan University of Technology Zhengzhou China.
Food Sci Nutr. 2019 Jan 24;7(2):608-616. doi: 10.1002/fsn3.884. eCollection 2019 Feb.
The effects of washing, soaking, and common domestic cooking methods (normal cooking, high-pressure cooking, and microwave cooking) on protein content, in vitro protein digestibility, and amino acid composition of and rice were investigated. All processes in rice domestic cooking did not affect protein content. However, the gastric and gastrointestinal protein digestibilities decreased significantly after cooking. Protein solubility methods were used to observe the formation of disulfide bonds and hydrophobicity interactions after cooking. Disulfide bonds and hydrophobicity interactions were formed during cooking, and the cooking-induced disulfide bond cross-linking decreased the protein digestibility observably. Moreover, the solubility of 13 kDa prolamin subunit sharply decreased after cooking due to intramolecular disulfide bond cross-linking. Therefore, cooking-induced formation of intramolecular disulfide linkages might stabilize and strengthen the structure of protein body-I, which exhibited strong resistance to proteases, particularly pepsin. Cooking had limited effect on amino acids.
研究了清洗、浸泡以及常见家庭烹饪方法（常规烹饪、高压烹饪和微波烹饪）对糙米和精米蛋白质含量、体外蛋白质消化率及氨基酸组成的影响。大米家庭烹饪的所有过程均未影响蛋白质含量。然而，烹饪后胃和胃肠道蛋白质消化率显著降低。采用蛋白质溶解度方法观察烹饪后二硫键的形成和疏水相互作用。烹饪过程中形成了二硫键和疏水相互作用，烹饪诱导的二硫键交联显著降低了蛋白质消化率。此外，由于分子内二硫键交联，13 kDa醇溶蛋白亚基在烹饪后的溶解度急剧下降。因此，烹饪诱导的分子内二硫键连接的形成可能会稳定并强化蛋白体-I的结构，使其对蛋白酶尤其是胃蛋白酶表现出很强的抗性。烹饪对氨基酸的影响有限。
