| 小米蛋白的营养消化性研究 |
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| 引用本文： | 徐婧婷,刘思思,刘 贺,郭顺堂.小米蛋白的营养消化性研究[J].北京工商大学学报(自然科学版),2014,32(4):15-20. |
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| 作者姓名： | 徐婧婷 刘思思 刘 贺 郭顺堂 |
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| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083
2. 北京市怀柔区卫生局卫生监督所,北京,101400 |
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| 摘 要： | 采用体外模拟消化法分别对小米乳、小米醇提蛋白、小米分离蛋白进行营养消化性分析.研究发现,与对照大豆乳相比,小米乳中的蛋白质表现出较低的消化率,仅为35.2％.其中,小米蛋白主要成分之一醇溶蛋白是导致小蛋白消化率较低的主要原因.醇溶蛋白本身形成的二硫键以及其强烈的疏水性是导致其不被消化的关键因素.
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| 关 键 词： | 小米蛋白 体外消化 消化率 |
| 收稿时间： | 2014/6/30 0:00:00 |
Nutrition and Digestion Study of Millet Protein |
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| XU Jingting,LIU Sisi,LIU He and GUO Shuntang.Nutrition and Digestion Study of Millet Protein[J].Journal of Beijing Technology and Business University:Natural Science Edition,2014,32(4):15-20. |
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| Authors: | XU Jingting LIU Sisi LIU He and GUO Shuntang |
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| Affiliation: | XU Jingting ,LIU Sisi, LIU He, GUO Shuntang(1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Huairou Sanitation Supervision Institution, Beijing 100083,China) |
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| Abstract: | In vitro protein digestion was used to analysis the digestibility of millet milk, foxtail millet prolamine and millet protein isolate. Compared with soybean milk, the foxtail millet had a low protein digestibility （ only 35.2% ） , which was mainly caused by foxtail millet prolamine. Disulphide crosslinking and its strong hydrophobicity were the key factors. |
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| Keywords: | millet protein in vitro digestion digestibility |
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