Li Wen, Wang Tao
Jiangsu Province Engineering Research Center for Food Biological Transformation and Safety Detection Xuzhou University of Technology Xuzhou P. R. China.
Food Sci Nutr. 2025 Sep 21;13(9):e70941. doi: 10.1002/fsn3.70941. eCollection 2025 Sep.
In this study, gastrointestinal digestion (GIS) was utilized to investigate the protein bioaccessibility of chickpea milk nonfermented and fermented with . The soluble protein, peptide, and free amino acid contents; protein degradation; peptide profiles; degree of hydrolysis (DH); and particle size were investigated before digestion and during the oral, gastric, and intestinal digestion phases. Results showed that the soluble protein content of fermented chickpea milk (LFCM) was lower than that of unfermented chickpea milk (UFCM) after digestion. Proteolysis resulted in increased release of peptides and free amino acids. Smaller peptides gradually increased, and LFCM reached a higher peptide content after digestion. The electrophoretic profiles also indicated fast proteolysis. High-performance liquid chromatography (HPLC) presented more peaks in the digested LFCM profile than that of UFCM after digestion. Moreover, LFCM showed a higher degree of hydrolysis (DH) and a smaller particle size at the end of in vitro GIS. These data suggested that chickpea milk fermented with and the subsequent digestion was more effective in proteolysis, thus showing more potential protein bioaccessibility than the digestion of chickpea milk alone.
在本研究中，利用体外胃肠道消化（GIS）来研究鹰嘴豆乳未发酵及经[具体发酵物]发酵后的蛋白质生物可及性。在消化前以及口腔、胃和肠道消化阶段，对可溶性蛋白质、肽和游离氨基酸含量、蛋白质降解、肽谱、水解度（DH）和粒径进行了研究。结果表明，消化后，发酵鹰嘴豆乳（LFCM）的可溶性蛋白质含量低于未发酵鹰嘴豆乳（UFCM）。蛋白水解导致肽和游离氨基酸的释放增加。较小的肽逐渐增加，消化后LFCM的肽含量更高。电泳图谱也表明蛋白水解迅速。高效液相色谱（HPLC）显示，消化后的LFCM图谱中消化后的峰比UFCM更多。此外，在体外GIS结束时，LFCM表现出更高的水解度（DH）和更小的粒径。这些数据表明，经[具体发酵物]发酵的鹰嘴豆乳及其后的消化在蛋白水解方面更有效，因此与单独消化鹰嘴豆乳相比，显示出更大的潜在蛋白质生物可及性。
