Joye Iris
Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
Foods. 2019 Jun 8;8(6):199. doi: 10.3390/foods8060199.
Protein digestibility is currently a hot research topic and is of big interest to the food industry. Different scoring methods have been developed to describe protein quality. Cereal protein scores are typically low due to a suboptimal amino acid profile and low protein digestibility. Protein digestibility is a result of both external and internal factors. Examples of external factors are physical inaccessibility due to entrapment in e.g., intact cell structures and the presence of antinutritional factors. The main internal factors are the amino acid sequence of the proteins and protein folding and crosslinking. Processing of food is generally designed to increase the overall digestibility through affecting these external and internal factors. However, with proteins, processing may eventually also lead to a decrease in digestibility. In this review, protein digestion and digestibility are discussed with emphasis on the proteins of (pseudo)cereals.
蛋白质消化率是当前一个热门的研究课题,食品行业对此非常感兴趣。人们已经开发出不同的评分方法来描述蛋白质质量。由于氨基酸组成不理想和蛋白质消化率低,谷物蛋白的得分通常较低。蛋白质消化率是外部和内部因素共同作用的结果。外部因素的例子包括因被困在完整细胞结构等中而导致的物理不可及性以及抗营养因子的存在。主要的内部因素是蛋白质的氨基酸序列以及蛋白质折叠和交联。食品加工通常旨在通过影响这些外部和内部因素来提高总体消化率。然而,对于蛋白质来说,加工最终也可能导致消化率下降。在这篇综述中,将重点讨论(假)谷物蛋白质的蛋白质消化和消化率。