Abstract Soymilk (about 3% protein and 1.8% lipids), prepared by wet disintegration of soaked soybeans, was heated at 108 °C for 15 min and then subjected to in vitro gastric digestion using an advanced dynamic digestion model (i.e. a human gastric simulator). Microstructural changes, physicochemical stability and protein digestibility were studied; the release of protein and lipid during digestion was also quantified. Gastric digestion significantly influenced the colloidal stability of soymilk, resulting in coagulation of the soy proteins because of the action of pepsin and the acidic pH. The soymilk oil bodies appeared to be entrapped within the coagulated protein particles. With continued digestion, protein hydrolysis by pepsin resulted in the disruption of the coagulum structure, leading to an accelerated gastric emptying of both protein and lipid in the first 45 min. Gastric-induced coagulation did not have a significant impact on either protein or lipid emptying, except for an initial delay of lipid emptying in the first 15 min. No extensive coalescence of soymilk oil bodies was observed under a confocal microscope. This study provides further understanding of the fate of soymilk in the digestive tract and may be useful in the microstructural design of foods to achieve a controlled physiological response during digestion.

中文翻译：

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使用人胃模拟器体外消化豆浆：结构变化对蛋白质和脂质释放动力学的影响

摘要 豆浆（约 3% 蛋白质和 1.8% 脂质）由浸泡过的大豆湿解制备，在 108 °C 下加热 15 min，然后使用先进的动态消化模型（即人体胃模拟器）进行体外胃消化。 ）。研究了微观结构变化、理化稳定性和蛋白质消化率；消化过程中蛋白质和脂质的释放也被量化。胃消化显着影响豆奶的胶体稳定性，由于胃蛋白酶的作用和酸性 pH 值，导致大豆蛋白凝固。豆浆油体似乎被包裹在凝固的蛋白质颗粒中。随着继续消化，胃蛋白酶对蛋白质的水解导致凝块结构的破坏，导致在前 45 分钟内蛋白质和脂质的胃排空加速。胃诱导的凝血对蛋白质或脂质排空没有显着影响，除了在前 15 分钟内脂质排空的初始延迟。在共聚焦显微镜下没有观察到豆浆油体的广泛聚结。这项研究提供了对豆奶在消化道中的归宿的进一步了解，可能有助于食物的微观结构设计，以在消化过程中实现受控的生理反应。