Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by&IT in Vitro&IT Gastrointestinal Digestion
Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by&IT in Vitro&IT Gastrointestinal Digestion
复制标题
发酵 pH 对添加茶多酚的豆奶蛋白质生物可及性的影响
DOI：
10.1021/acs.jafc.7b04456
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发表时间：
2017-12-20
影响因子：
6.1
通讯作者：
Dong, Mingsheng
中科院分区：
文献类型：
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作者：
Xing, Guangliang;Rui, Xin;Dong, Mingsheng
比较了发酵pH值对4种茶多酚强化豆乳蛋白质生物可利用性的影响。通过用希腊魏氏菌D1501发酵产生凝乳，并在不同pH值，即在pH 5.7、5.4、5.1和4.8（SMTP-5.7、SMTP-5.4、SMTP-5.1、SMTP- 4.8）下终止发酵。颗粒大小分布，可溶性蛋白质含量，凝胶电泳，和肽含量进行了监测，在口腔，胃，肠的水平。结果表明，根据可溶性蛋白含量，SMTP-4.8是胃相最耐蛋白消化的基质。这些凝乳在胃和肠相中观察到相似的粒度分布和蛋白质降解模式。而小肽含量与对照组相比差异有显著性（P < 0.05），
The aim of this study was to compare the effect of fermentation pH on protein bioaccessibility of four soymilk curds enriched with tea polyphenols (TP). The curds were generated by fermentation with Weissella hellenica D1501 and the fermentation terminated at different pH values, namely at pH 5.7, 5.4, 5.1, and 4.8 (SMTP-5.7, SMTP-5.4, SMTP-5.1, SMTP- 4.8). Particle-size distribution, soluble protein content, gel electrophoresis, and peptides content were monitored at oral; gastric, and intestinal levels. Results showed that SMTP-4.8 was the matrix most resistant to protein digestion in the gastric phase according to the soluble protein content. Similar particle size distribution and protein degradation patterns were observed for these curds in gastric and intestinal phase. However, there was a significant difference (P < 0.05) in the content of small peptides (