Changes of in vitro digestion rate and antioxidant activity of digestion products of ethanol-modified whey protein isolates

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2022-10-01 DOI:10.1016/j.foodhyd.2022.107756

Yangyang Feng , Dongxue Yuan , Chuanai Cao , Baohua Kong , Fangda Sun , Xiufang Xia , Qian Liu

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Abstract

Effects of ethanol treatment at different concentrations (20%, 40%, 60%, and 80%, v/v) on in vitro digestion rate and antioxidant activity of digestion products of whey protein isolates (WPI) were investigated. The results indicated that treatment with an intermediate concentration of ethanol (40%, v/v) produced the highest WPI digestion rate and the strongest antioxidant activities of its digestion products (P < 0.05), which was further verified by the results of microstructure, particle size and amino acid profiles of the digestion products. However, larger aggregates induced by higher ethanol concentrations (60 or 80%, v/v) might decrease the susceptibility of protease and subsequently lower the digestibility of WPI. The results suggested that a moderate concentration of ethanol treatment could be used as a potential way to enhance the in vitro digestion rate of WPI, as well as increase the antioxidant activities of its digestion products.

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乙醇修饰分离乳清蛋白体外消化率及消化产物抗氧化活性的变化

研究了不同浓度乙醇处理(20%、40%、60%和80%，v/v)对乳清分离蛋白(WPI)体外消化率和消化产物抗氧化活性的影响。结果表明，中等浓度乙醇(40%，v/v)处理的WPI消化率最高，其消化产物的抗氧化活性最强(P <0.05)，消化产物的微观结构、粒度和氨基酸谱进一步验证了这一结论。然而，较高乙醇浓度(60%或80%，v/v)诱导的较大聚集物可能降低蛋白酶的敏感性，从而降低WPI的消化率。结果表明，适当浓度的乙醇处理可以提高WPI的体外消化率，并提高其消化产物的抗氧化活性。

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公司名称	产品信息	采购帮参考价格
阿拉丁	Pyridine	￥20.00~￥79520.90
上海源叶	ferrozine	￥109.00~￥16800.00
上海源叶	2,2a?2-azobis (2-methylpropionamidine) dihydrochloride (AAPH)	￥19.00~￥13642.00
上海源叶	2,2a?2-azobis (2-methylpropionamidine) dihydrochloride	￥19.00~￥13642.00
上海源叶	pyrocatechol violet	￥30.00~￥13264.00
上海源叶	2,2a?2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)
上海源叶	2,2a?2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)

来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.