Changes in in vitro digestibility and available lysine of soy protein isolate after formation of film
Changes in in vitro digestibility and available lysine of soy protein isolate after formation of film
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DOI：
10.1016/j.jfoodeng.2003.10.013
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发表时间：
2004-09
影响因子：
5.5
通讯作者：
S. Ou;K. Kwok;Yu-Ra Kang
中科院分区：
文献类型：
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作者：
S. Ou;K. Kwok;Yu-Ra Kang
研究了不同的pH值以及在成膜液中加入阿魏酸、单宁、玉米淀粉和过氧化氢对大豆分离蛋白膜的体外蛋白质消化率、有效赖氨酸含量、机械性能和水蒸气阻隔性能的影响。结果表明，成膜后蛋白质消化率和有效赖氨酸含量下降。适当提高pH值，加入玉米淀粉、阿魏酸和单宁改善了机械和水阻隔性能。但与相同pH值处理相比，除添加玉米淀粉外，这些物质进一步降低了蛋白质消化率和有效赖氨酸含量。过氧化氢的加入降低了蛋白质的消化率，但对膜的机械性能和水蒸气阻隔性能没有显著改善。看来，在蛋白质基可食用薄膜作为可食用薄膜而不是一般包装材料投入工业应用之前，有必要对其营养特性进行全面评估。
The effect of different pH and addition of ferulic acid, tannin, cornstarch and hydrogen peroxide into the film forming solutions on in vitro protein digestibility, content of available lysine, and mechanical and water vapor barrier properties of films made of soy protein isolate were investigated in our experiment. The results showed that protein digestibility and content of available lysine decreased after film formation. Moderately higher pH, addition of cornstarch, ferulic acid and tannin improved mechanical and water barrier properties. However, except for the addition of cornstarch, these substances further decreased protein digestibility and the content of available lysine compared with the same pH treatment. Addition of hydrogen peroxide decreased protein digestibility but did not greatly improve the mechanical and water vapor barrier properties of film. It seemed that a full estimation of the nutritional properties of protein based edible films is necessary before they launch into industrial application as edible films rather than as general packaging materials.