Gelation of soybean protein and polysaccharides delays digestion
Gelation of soybean protein and polysaccharides delays digestion
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大豆蛋白和多糖的凝胶化延迟消化
DOI：
10.1016/j.foodchem.2016.10.132
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发表时间：
2017-04-15
期刊：
影响因子：
8.8
通讯作者：
Zeng, Xiaoxiong
中科院分区：
文献类型：
--
作者：
Hu, Bing;Chen, Qing;Zeng, Xiaoxiong
黄原胶和卡拉胶分别代表中等负电荷和高度负电荷的多糖与大豆分离蛋白(SPI)在不同的生物聚合物比例下一起加热。当与模拟胃液(SSJ)混合时，生物聚合度大于0.01的黄原胶-SPI和卡拉胶-SPI立即形成自组装凝胶。生物聚合率越高，形成的凝胶越强。带高负电荷的卡拉胶形成比用黄原胶组成的凝胶更强的凝胶。SDS-PAGE结果表明，大豆分离蛋白在加入多糖后，其消化率有所延迟，且随生物大分子质量比的增加而提高。且负电荷较高的多糖具有较强的延缓大豆分离蛋白消化的作用。此外，用扫描电子显微镜对黄原胶和卡拉胶-大豆分离蛋白凝胶在模拟胃消化前后的微观结构进行了表征，也证实了该凝胶延缓了大豆蛋白的消化。(C)2016爱思唯尔有限公司。保留所有权利。
Xanthan gum and carrageenan, representing the medium and highly negatively charged polysaccharides, were heated respectively together with soybean protein isolate (SPI) at different biopolymer ratios. Upon mixing with simulated stomach juice (SSJ), the xanthan-SPI and carrageenan-SPI at biopolymer ratios higher than 0.01 leads to self-assembled gelation immediately. Stronger gel is formed under higher biopolymer ratios. Highly negatively charged carrageenan forms a stronger gel than that composed with xanthan gum. SDS-PAGE results show the digestibility of SPI is delayed after incorporation with the polysaccharides, which is enhanced with the increase of the biopolymer mass ratios. And the polysaccharide with higher negative charge has stronger potential in delaying the digestion of SPI. Furthermore, the microstructure of the xanthan-SPI and carrageenan-SPI gel before and after simulated stomach digestion was characterized by scanning electron microscope (SEM), which also confirms that the gel delays the digestion of soybean protein. (C) 2016 Elsevier Ltd. All rights reserved.