大豆分离蛋白与羊乳清蛋白：它们的化学成分、胃肠道消化和发酵特性的详细比较

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-10 DOI:10.1016/j.foodchem.2025.144239

Haoyan Zhu , Xinwei Tian , Zhengwei Tan , Xingbin Yang , Yan Zhao

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引用次数: 0

摘要

植物蛋白正在成为动物蛋白的替代品。本研究比较了大豆分离蛋白（SPI）和绵羊乳清蛋白（SWP）的理化性质和营养特性。与 SPI 相比，SWP 表现出更高的氨基酸含量、更大的粒度、更高的浑浊度以及更强的发泡和乳化能力（p < 0.05）。相比之下，SPI 的乳化稳定性更好。体外胃肠道消化显示，SPI 在胃和肠道阶段都实现了更高程度的水解，尽管 SWP 的初始水解速度更快。在肠道微生物群发酵过程中，SWP 产生的短链脂肪酸 (SCFA) 水平明显高于 SPI（p < 0.05）。非靶向代谢组学揭示了明显的代谢差异，尤其是在氨基酸代谢、胆汁酸合成和激素生物合成方面。这些研究结果表明，SWP 适合作为营养补充剂，而 SPI 则更适合作为以乳制品为基础的替代品。

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Soybean protein isolate versus sheep whey protein: A detailed comparison of their chemical composition, gastrointestinal digestion and fermentation properties

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Soybean protein isolate versus sheep whey protein: A detailed comparison of their chemical composition, gastrointestinal digestion and fermentation properties

Plant proteins are emerging as alternatives to animal proteins. This study compared the physicochemical properties and nutritional characteristics of soybean protein isolate (SPI) and sheep whey protein (SWP), which is gaining recognition for its nutritional benefits. SWP exhibited higher amino acid content, larger particle size, increased turbidity, and superior foaming and emulsification capacities compared to SPI (p < 0.05). In contrast, SPI demonstrated better emulsification stability. In vitro, gastrointestinal digestion showed that SPI achieved a higher degree of hydrolysis in both gastric and intestinal phases, although SWP had a faster initial hydrolysis rate. During gut microbiota fermentation, SWP produced significantly higher levels of short-chain fatty acids (SCFAs) than SPI (p < 0.05). Non-targeted metabolomics revealed distinct metabolic differences, particularly in amino acid metabolism, bile acid synthesis, and hormone biosynthesis. These findings suggest SWP is suitable for nutritional supplementation, while SPI is better for dairy-based alternatives.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.