Zhang Jian, Zou Yingying, Yan Bowen, Zhang Nana, Zhao Jianxin, Zhang Hao, Chen Wei, Fan Daming
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
Curr Res Food Sci. 2023 Aug 29;7:100581. doi: 10.1016/j.crfs.2023.100581. eCollection 2023.
As a novel protein resource, the low digestibility of protein (SPP) limits its large-scale application. From the perspective of food processing methods, different heating treatments were explored to improve the structure and digestibility of SPP. In this study, SPP was heated by water bath and microwave at the same heating rate and heating temperature. Microwave accelerated protein denaturation and structure unfolded as the heating intensity increases, causing more exposed hydrophobic residues and enhancing surface hydrophobicity. The data of free sulfhydryl group, particle size, and gel electrophoresis, showed that microwave treatment promoted the formation of protein aggregates. The structural changes can potentially improve the accessibility of digestive enzymes, promote the in vitro digestibility rate, and further accelerate the production of small molecular peptides and the release of free amino acids. This study provided an innovative approach to improve the digestibility and therefore the utilization efficiency of SPP.
作为一种新型蛋白质资源，大豆分离蛋白（SPP）的低消化率限制了其大规模应用。从食品加工方法的角度出发，探索了不同的加热处理方式以改善SPP的结构和消化率。在本研究中，以相同的加热速率和加热温度，采用水浴和微波对SPP进行加热。随着加热强度增加，微波加速了蛋白质变性和结构展开，导致更多疏水残基暴露，增强了表面疏水性。游离巯基、粒径和凝胶电泳数据表明，微波处理促进了蛋白质聚集体的形成。这些结构变化可能会提高消化酶的可及性，促进体外消化率，并进一步加速小分子肽的产生和游离氨基酸的释放。本研究提供了一种创新方法来提高SPP的消化率，进而提高其利用效率。
