酶解磷酸化对纯化牛酪蛋白体外消化的影响

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-09-22 DOI:10.1016/j.idairyj.2025.106426

Julia Prangchat Stub Thomsen, Nina Aagaard Poulsen, Lotte Bach Larsen

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引用次数: 0

摘要

本实验研究了去磷酸化对牛α - s-酪蛋白（αs1+αs2）和β-酪蛋白体外消化率的影响。利用牛碱性磷酸酶可产生三种磷酸化状态：完全磷酸化（天然）、部分去磷酸化（αs1: 65%、αs2: 35%、β: 60%）和完全去磷酸化（αs1: 0%、αs2: 25%、β: 0%）。采用INFOGEST 2.0方案评估消化率，采用邻苯二醛法测定水解度（DH）， LC-ESI/MS Single Q法跟踪完整酪蛋白的分解。结果表明，α -酪蛋白和β-酪蛋白的去磷酸化在胃期和肠期均增加DH。α - s-酪蛋白在不同磷酸化状态下的DH发育差异显著，在胃期和肠期均有发现。与此同时，部分去磷酸化和完全去磷酸化的β-酪蛋白之间没有显著差异。这些结果表明，去磷酸化提高了酪蛋白的消化率，并且与β-酪蛋白相比，α - s-酪蛋白的消化率更为明显。

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Effect of enzymatic dephosphorylation on in vitro digestion of purified bovine caseins

This study investigated the impact of dephosphorylation on the in vitro digestibility of bovine α_s-caseins (α_s1+α_s2) and β-caseins. Three phosphorylation states were generated using bovine alkaline phosphatase: fully phosphorylated (native), partly dephosphorylated (α_s1: 65 %, α_s2: 35 %, β: 60 %), and fully dephosphorylated (α_s1: 0 %, α_s2: 25 %, β: 0 %). Digestibility was assessed using the INFOGEST 2.0 protocol, which employed the O-phthaldialdehyde assay to measure the degree of hydrolysis (DH) and LC-ESI/MS Single Q to track the breakdown of intact caseins. Results showed that dephosphorylation of α_s-casein and β-caseins increased DH during both gastric and intestinal phases. For α_s-caseins, DH development differed significantly among all phosphorylation states, which were found in both gastric and intestinal phases. At the same time, no significant differences were observed between partially and fully dephosphorylated β-caseins. These findings indicate that dephosphorylation increases the digestibility of caseins and is more pronounced in the digestibility of α_s-casein compared to β-casein.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.