首页> 外文期刊>Food Chemistry >Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein
【24h】

Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein

机译:干热蛋清蛋白的理化特性,体外消化率和抗氧化活性

获取原文
获取原文并翻译 | 示例
       

摘要

Egg white powder is widely used as a food ingredient instead of fresh eggs. Dry heat treatment plays an essential role in the processing of egg white powder to obtain its excellent functionalities. In this study, the effect of dry heat treatment on egg white protein (EWP) was evaluated by determining its physicochemical properties and in vitro pepsin digestion. The results indicated that dry heat treatment reduced EWP thermal stability and tryptophan fluorescence and increased its surface hydrophobicity. SDS-PAGE revealed that abundant soluble aggregates formed during dry heating, and these aggregates could be digested by pepsin. The digestibility of dry-heated EWP was better than for untreated EWP, and the essential amino acid and low-molecular-weight peptide (Mw 1 kDa) contents increased with increasing dry heating time. In vitro digests of EWP that were dry heat treated for 9-15 days exhibited excellent antioxidant properties.
机译:蛋清粉代替新鲜鸡蛋被广泛用作食品成分。干热处理在蛋清粉的加工过程中起着至关重要的作用,以获得其出色的功能。在这项研究中,通过确定其理化特性和体外胃蛋白酶消化,评估了干热处理对蛋清蛋白(EWP)的影响。结果表明,干热处理降低了EWP的热稳定性和色氨酸荧光,并增加了其表面疏水性。 SDS-PAGE表明,在干加热过程中形成了丰富的可溶性聚集体,这些聚集体可以被胃蛋白酶消化。干热EWP的消化率比未处理的EWP更好,并且必需氨基酸和低分子量肽(Mw <1 kDa)的含量随干热时间的增加而增加。干热处理9-15天的EWP体外消化物具有出色的抗氧化性能。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号