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大蒜素与乳清分离蛋白结合物的体外模拟消化特性
姜慧;邢政;何荣海;黄六容;马海乐
作者单位
姜慧;邢政;何荣海;黄六容;马海乐 江苏大学食品物理加工研究院江苏大学食品与生物工程学院 
摘要:
大蒜素,即二烯丙基硫代亚磺酸酯,具有广谱抑菌、抑制肿瘤及抗氧化性等生理活性。大蒜素极不稳定,易降解成各种有机硫化合物,使其活性大大降低。研究显示,大蒜素与乳清分离蛋白形成的二硫键结合物可显著增强大蒜素的稳定性。本文在此基础上对大蒜素提取液及二硫键结合物的体外模拟消化特性进行研究,结果表明,大蒜素与乳清分离蛋白的结合物经模拟胃肠消化后,其含硫化合物组成成分与大蒜素提取液的消化产物相同,说明大蒜素与蛋白结合后不会影响大蒜素活性成分的释放。3-乙烯基-1, 2-二硫环己-4-烯主要在模拟胃消化阶段释放,而二烯丙基二硫醚主要在模拟肠消化过程中释放。与大蒜素结合不会影响乳清分离蛋白在模拟胃肠消化时的水解度。与蛋白相比,结合物消化产物的小分子质量组分含量增加,说明结合物比蛋白更易被吸收利用。
关键词:  大蒜素-乳清分离蛋白结合物  气-质谱联用  水解度  消化率  分子质量
DOI:
分类号:
基金项目:江苏省重点研发计划项目(BE2018311,BE2017308)
The in Vitro Simulated Digestion Characteristics of Conjugates between Allicin and Whey Protein Isolate
Abstract:
Allicin (Diallyl thiosulfinate), has a broad-spectrum bacteriostatic, tumor-inhibiting and antioxidant activity. However, allicin is extremely unstable. and easily degraded into various organic sulfur compounds, which greatly reduces its activity. Studies have shown that the disulfide bond conjugate formed by allicin and whey protein isolate could significantly enhance the stability of allicin. In this paper, the in vitro simulated digestion characteristics of the allicin extract and disulfide conjugates were studied. Results showed that after simulated digestion of allicin and whey protein isolate conjugates, the sulfur compound composition were the same as the digestion product of allicin extract. The results indicated that the combination rate of allicin to protein would not affect the release of allicin active components. 3-vinyl-1, 2-dithiocyclohexe-4-ene was released mainly during simulated gastric digestion, while diallyl disulfide was released mainly during simulated intestinal digestion. Combined with allicin did not affect the degree of hydrolysis of whey isolate during simulated gastrointestinal digestion. Compared with protein, the content of small molecular weight components in the digested product of the conjugates increased, indicating that the conjugates were more easily absorbed and utilized than the protein.
Key words:  allicin-whey protein isolate  gas chromatography-mass spectrometry  degree of hydrolysis  digestion rate  molecular weight

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