模拟人体消化评价乳酸菌发酵豆乳蛋白消化情况
毕业论文关键词：体外消化；乳酸菌；发酵豆乳
Evaluation of protein digestibility of soymilk fermented by lactic acid bacteria by in vitro gastrointestinal digestion
Student majoring in Food quality and safety Wangying
Tutor Ruixin
Abstract: Fermented soy milk is made using microbial fermentation of fermented soybean products, fermented by lactic acid bacteria, soy nutrients can play the best vegetable protein drinks. In this experiment, different pH values were used as classification criteria and soy milk samples were processed by simulating human digestion with Lactobacillus plantarum B1-6 fermented soymilk. SDS-PAGE electrophoresis, soluble protein content and protein digestibility were analyzed. The results of this study discuss the effects of different fermentation end points on soy protein digestion. The results showed that the protein content and content of protein subunits were different at different stages of digestion. The content of soluble protein in low pH samples increased significantly at the late stage of digestion. There was no significant relationship between in vitro protein digestibility and pH changes, and further study was needed.
Key words: In vitro digestion; Lactic acid bacteria; Fermented soymilk
目 录
摘要1
关键词1
Abstract1
Key words1
引言1
1 材料与方法2
1.1 材料3
1.1.1 原料3
1.1.2 菌种3
1.1.3 培养基3
1.1.4 仪器设备3
1.2 实验方法3
1.2.1 菌种活化3
1.2.2 发酵豆乳3
1.2.3 体外模拟消化3
1.2.4 SDS-PAGE电泳4
1.2.5 可溶性蛋白检测5
1.2.6 蛋白质消化率检测5
1.2.7 ELISA酶联免疫分析5
2 结果与分析5
2.1 SDS-PAGE电泳5
2.1.1 样品上清5
2.1.2 样品沉淀8
2.2 可溶性蛋白含量9
2.3 蛋白质消化率10
2.4 ELISA酶联免疫分析10
3 讨论11
致谢12
参考文献12
模拟人体消化评价乳酸菌发酵豆乳蛋白消化情况
引言
大豆作为我国主要的植物性蛋白质资源，其中富含的大豆蛋白是一类我国及其他亚洲国家人民重要的膳食蛋白，豆乳经过乳酸菌发酵后形成的类似于酸牛乳的发酵豆乳制品，不仅在营养和功能性成分方面可与牛乳相媲美，而且不含胆固醇和乳糖，并且还具有防治动脉硬化等功效[1]。
发酵豆乳更是集豆乳的营养和乳酸菌的益生作用于一体，能分解大豆中抗营养因子，由于乳酸菌的发酵不但改善了豆乳特有的豆腥风，而且能将大豆中的大分子物质如蛋白质、脂肪等加以分解，提高其消化吸收性能，并能代谢产生降血压活性肽和γ-氨基丁酸等多种促进人体健康的活性物质[2-3]。发酵豆乳不但具有良好的口感，而且具有丰富的营养价值和特殊的益生作用，其既保留了豆乳的营养成分，又利用乳酸菌使豆乳具有醇香、清爽的乳酸香，受到越来越多的关注；同时，乳酸菌所产生的蛋白水解酶致使蛋白质水解后更加细腻滑润，更加方便人体消化吸收，而且乳酸菌发酵过的豆乳，不仅营养成分比普通豆乳更趋完善，而且更易于人体消化吸收，有利于人体充分利用其功能性质[4-6]。