膨化玉米蛋白粉模拟胃肠道消化后的生物功能特性研究

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-07-01 DOI:10.1016/j.foodres.2025.116987

Cagnin Caroline , Morais Danielly Nascimento , Prudencio Sandra Helena

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引用次数: 0

摘要

本试验旨在利用挤压法提高玉米蛋白粉的模拟胃肠消化率。采用单螺杆挤出机和两个中心点的全因子设计。最佳挤压工艺条件为：样品含水量为40%，温度为140℃，转速为54 rpm，消化率为37.3%。考察了优化的挤压条件对CG模拟胃肠消化后其他生物功能特性的影响。比较未挤压未消化CG（对照）、未挤压消化CG、挤压未消化CG和挤压消化CG的生物功能特性。挤压消化CG的氮含量、水解程度、消化率、ABTS•+清除能力、还原能力和血管紧张素转换酶抑制活性均高于其他样品。除了促进CG蛋白的胃肠道消化外，挤压还增加了它们的生物活性潜力，增加了这种残留物在人类食品中的使用价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Bio-functional properties of extruded corn gluten meal after simulated gastrointestinal digestion

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Bio-functional properties of extruded corn gluten meal after simulated gastrointestinal digestion

The objective of the research was to employ extrusion to increase the yield of simulated gastrointestinal digestion of protein corn gluten meal (CG). A single-screw extruder and a full factorial design with two center points were used. The optimal extrusion parameters were 40 % sample moisture, 140 °C and 54 rpm, resulting in a gastrointestinal digestion yield of 37.3 %. The influence of the optimized extrusion condition on other bio-functional properties of CG after simulated gastrointestinal digestion was assessed. Unextruded undigested CG (control), unextruded digested CG, extruded undigested CG, and extruded digested CG were compared in terms of bio-functional properties. Extruded digested CG showed higher nitrogen content, degree of hydrolysis, digestibility, ABTS^•+ scavenging activity, reducing capacity, and angiotensin-converting enzyme inhibitory activity than the other samples. In addition to facilitating the gastrointestinal digestion of CG proteins, extrusion also increases their bioactive potential, adding value to this residue for use in human food.

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.