The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk
The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk
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非加热和加热豆浆油质体的理化性质和胃肠道归宿
DOI：
10.1016/j.foodhyd.2019.105418
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发表时间：
2020-03-01
影响因子：
10.7
通讯作者：
Sui, Xiaonan
中科院分区：
文献类型：
--
作者：
Ding, Jian;Wen, Jiayu;Sui, Xiaonan
豆浆是一种广泛食用的富含脂质和蛋白质的食物。脂质储存在称为油体（油体）的亚细胞器中。传统上，豆浆是在加热后食用，以减少豆味的强度，然而，关于加热对油脂体的物理化学和胃肠道命运的潜在影响的信息很少。本研究通过模拟胃肠道模型，研究了加热和未加热豆浆中分离的油质体对其理化性质和消化命运的影响。如SDS-PAGE结果所示，热处理引起油质体表面蛋白的组成变化。加热导致颗粒尺寸增大，而对油质体的ζ电位无显著影响。另一方面，未加热的油质体具有更强的粘弹性。此外，未加热的油质体在消化过程中释放游离脂肪酸（FFA）的速度略慢。经消化后，加热后的油质体的消化液抗氧化能力略强。这可能是由于消化结束时小肽的释放。重要的是，在未加热的油体消化物中鉴定了四种生物活性肽，在加热的油体消化物中鉴定了三种生物活性肽。
Soymilk is a widely consumed food rich in lipids and proteins. The lipids are stored in a subcellular organelle known as oleosomes (oil bodies). Conventionally, soymilk is consumed after heating to reduce the intensity of beany flavor, however little information is available regarding the potential impact of heating on the physicochemical and gastrointestinal fate of oleosomes. In this study, oleosomes isolated from heated and non-heated soymilk were used to investigate the effects of thermal treatment on their physicochemical properties and digestive fate, using a simulated gastrointestinal tract model. The thermal treatment caused compositional changes in the surface proteins of oleosomes, as depicted in the SDS-PAGE results. Heating led to an increase in the particle size, and has no significant on the zeta-potential of oleosomes. On the other hand, non-heated oleosomes were much more viscoelastic. In addition, non-heated oleosomes have a slightly slower free fatty acid (FFA) release rate during digestion. After digestion, the antioxidant capacity of the digesta of the heated oleosomes was slightly stronger. This was likely due to the release of small peptides at the end of digestion. Importantly, four bioactive peptides were identified in the non-heated oleosome digesta, with three more in the heated oleosome digesta.