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Study on gastric digestion behavior of phytase-treated soybean protein: A semi-dynamic digestion method.
Han, Chuanwu; Xu, Zihui; Wu, Kaiyun; Wang, Jinmei; Guo, Jian; Yang, Xiaoquan.
Afiliación
  • Han C; National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
  • Xu Z; National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
  • Wu K; National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
  • Wang J; National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
  • Guo J; National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China. Electronic address: feguojian@scut.edu.cn.
  • Yang X; National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
Food Chem ; 463(Pt 1): 141118, 2024 Sep 02.
Article en En | MEDLINE | ID: mdl-39243608
ABSTRACT
The digestive characteristics of plant proteins are crucial for their nutritional value and utilization efficiency. In this study, an in vitro semi-dynamic digestion model was employed to investigate the gastric digestion process of soybean protein after treatment with phytase. The results found that phytase treatment reduced the phytate content in soybean proteins (22.83 ± 0.09 to 8.72 ± 0.07 mg/g), shifted its isoelectric point towards the alkaline range by 1 pH unit, and significantly improved its solubility at pH 4.0. Particularly for protein sample treated with phytase after acid precipitation, the formation of aggregates during digestion was weakened, resulting in a significantly higher digestion rate compared to untreated SPI, with digestion being at least 15 min faster than SPI. This study provides a strategy for preparing soybean protein with faster digestion and weaker clot-forming ability during digestion, which offers insights for the application of soybean protein in clinical nutrition products and specialized medical foods.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
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PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido