Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway.
Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway.
Food Chem. 2021 Oct 1;358:129830. doi: 10.1016/j.foodchem.2021.129830. Epub 2021 Apr 20.
While the harmonized INFOGEST model provides a physiologically relevant platform for simulated digestion, it needs to be combined with adequate analytical methods to enable quantification and comparison of protein digestibility in different food matrices. We have shown that size exclusion chromatography (SEC) can be used to estimate the proportion of small peptides potentially available for uptake. Combined with determination of total dissolved protein, the % of small peptides per total protein was calculated as a physiologically relevant estimate of protein digestibility (D). Values for D differed for casein (87.6%), chicken mince (72.6%), heated pea protein concentrate (67.8%), bread (63%), beef entrecote (57.7%) and pea protein concentrate (57.8%). In contrast to existing methods (TCA soluble protein, free NH-groups), the proposed SEC based method gives separate insight into the two fundamental processes during protein digestion (solubilization and break-down), while maintaining the ability to rank digestibility of very different food proteins.
虽然协调的 INFOGEST 模型为模拟消化提供了一个具有生理相关性的平台，但它需要与适当的分析方法相结合，以实现对不同食物基质中蛋白质消化率的定量和比较。我们已经表明，尺寸排阻色谱（SEC）可用于估计潜在可吸收的小肽的比例。与总溶解蛋白的测定相结合，可计算出每总蛋白中小肽的比例，作为蛋白质消化率（D）的生理相关估计值。D 值因酪蛋白（87.6%）、鸡肉末（72.6%）、加热豌豆蛋白浓缩物（67.8%）、面包（63%）、牛肉里脊（57.7%）和豌豆蛋白浓缩物（57.8%）而异。与现有方法（TCA 可溶性蛋白、游离 NH 基团）相比，所提出的基于 SEC 的方法可分别深入了解蛋白质消化过程中的两个基本过程（溶解和分解），同时保持对非常不同的食物蛋白质消化率进行排序的能力。
