期刊论文

Effects of Sorguhm Tannin on the Digestibility in vitro and Structures of Wheat Protein

Liu, Y.

中文

中国食品学报

1009-7848

2017

17

11

216-222

10.16429/j.1009-7848.2017.11.028

31101214:国家自然科学基金 31571867:国家自然科学基金 14B009:湖南省教育厅优秀青年项目 2015CY001:湖南省教育厅产业化培育项目

本校为第一且通讯机构

目的:研究高粱单宁对小麦蛋白体外消化率及其性质的影响,为低热量小麦制品的开发利用提供依据。方法:采用丙酮从高粱壳中提取粗单宁,与小麦粉混合后制备面团;采用胃-胰蛋白酶两步消化法测定高粱单宁对小麦蛋白体外消化率的影响;应用红外光谱(FT-IR)、体积排阻色谱(SEC-HPLC)和扫描电镜(SEM)测定单宁和小麦蛋白混合后蛋白质结构的变化,探讨单宁与小麦蛋白之间相互作用的机理。结果:高粱单宁可有效降低小麦蛋白的体外消化率;蛋白质分子与单宁通过氢键发生缩合,形成较难溶解的络合物,扫描电镜观察进一步证实蛋白质与高粱单宁间的络合作用。结论:高粱单宁与小麦蛋白络合形成了难以被消化酶水解的络合...

Objective: To investigate effects of sorghum tannin on the digestibility in vitro and structures of wheat protein and provide evidence in developing low-cal wheat products. Methods: Tannin and wheat protein were extracted resectively from sorghum husks and wheat flour. Because of tannin, changes in digestibility in vitro and structure of wheat protein were determined by stomach-trypsin protease, FTIR, HPLC and SEM for discussing the mechanism of the interaction between tannins and wheat protein. Results: Sughum tannin could effectively reduce t...