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Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion.
Food Research International ( IF 8.1 ) Pub Date : 2020-04-02 , DOI: 10.1016/j.foodres.2020.109204
Yohan Reynaud 1 , Michel Lopez 2 , Alain Riaublanc 3 , Isabelle Souchon 4 , Didier Dupont 5
Affiliation  

The digestion of plant protein is highly dependent on multiple factors, with two of the most important being the protein source and the food matrix. The present study investigated the effects of these two factors on the digestion of seitan (a wheat-based food), tofu, soya juice, and a homemade emulsion of soy oil and water that was stabilised with pea protein. The four plant matrices and their respective protein isolates/concentrates (wheat gluten, soya protein, pea protein) were subjected to in vitro static digestion following the INFOGEST consensus protocol. We monitored the release of α-amino groups during digestion. We found that food matrix had a strong influence on protein digestion: soya juice was more hydrolysed than fresh tofu (51.1% versus 33.1%; P = 0.0087), but fresh tofu was more hydrolysed than soya protein isolate (33.1% versus 17.9%; P < 0.0001). Likewise, the pea-protein emulsion was better hydrolysed than the pea-protein isolate (P = 0.0033). Differences were also detected between the two solid foods investigated here: a higher degree of hydrolysis was found for tofu compared to seitan (33.1% versus 11.8%), which was perhaps a function of the presence of numerous dense protein aggregates in the latter but not the former. Furthermore, freeze-drying more than doubled the final degree of hydrolysis of seitan (P < 0.0001), but had no effect on tofu (P = 1.0000). Confocal microscopy revealed that protein networks in freeze-dried seitan were strongly altered with respect to the fresh product; instead, protein networks in freeze-dried and fresh tofu were largely similar. Finally, we found that the protease:protein ratio had a strong effect on the kinetics of proteolysis: a 3.7-fold increase in the concentration of the soya protein isolate with respect to that of the soya juice decreased the final degree of hydrolysis from 50.3 to 17.9% (P = 0.0988).



中文翻译:

体外消化过程中分子和超分子规模的植物蛋白水解。

植物蛋白质的消化高度依赖多种因素,其中最重要的两个是蛋白质来源和食物基质。本研究调查了这两个因素对Seitan(一种基于小麦的食品),豆腐,大豆汁以及用豌豆蛋白稳定的自制豆油和水的乳化液的消化作用。按照INFOGEST共识协议,对四种植物基质及其各自的蛋白质分离物/浓缩物(小麦面筋,大豆蛋白,豌豆蛋白)进行体外静态消化。我们监测了消化过程中α-氨基的释放。我们发现食物基质对蛋白质的消化有很大影响:大豆汁比新鲜豆腐的水解程度更高(51.1%对33.1%;P = 0.0087),但新鲜豆腐的水解程度比大豆分离蛋白高(33.1%对17.9%;P  <0.0001)。同样,豌豆蛋白乳液比豌豆蛋白分离物水解得更好(P  = 0.0033)。在这里研究的两种固体食品之间也发现了差异:豆腐的水解度比塞坦高(33.1%比11.8%),这可能是由于后者中存在大量致密蛋白质聚集体的结果,但不是前者。此外,冷冻干燥使Seitan的最终水解度提高了一倍以上(P  <0.0001),但对豆腐没有影响(P = 1.0000)。共聚焦显微镜显示,相对于新鲜产品,冷冻干燥的Seitan中的蛋白质网络发生了很大变化。相反,冻干和新鲜豆腐中的蛋白质网络非常相似。最后,我们发现蛋白酶与蛋白质的比例对蛋白水解动力学有很强的影响:大豆分离蛋白的浓度相对于大豆汁的浓度增加3.7倍,最终水解度从50.3降低到50.3。 17.9%(P  = 0.0988)。

更新日期:2020-04-21
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