绿豆蛋白基乳液的稳定性及胃肠消化行为

Stability and Gastrointestinal Digestion Behavior of A Mung Bean Protein-based Emulsion

摘要:

为了拓展绿豆蛋白在乳液体系中的应用，该研究以大豆蛋白为对照，系统探究了热处理前后绿豆蛋白结构、表面疏水性、油水界面的吸附行为，以及绿豆蛋白稳定的油水乳液的稳定性和胃肠消化行为的变化。蛋白表面疏水性测定结合表面张力分析发现经湿热处理后（120 ℃，20 min）绿豆蛋白的表面疏水性从4 870.80增加到9 482.50，在油水界面上的扩散速率从0.33 mN·m-1·s-0.5增加到0.45 mN·m-1·s-0.5，热处理的绿豆蛋白在油水界面表现出更高的界面活性。在6%的蛋白浓度条件下，与大豆蛋白相比，热处理的绿豆蛋白稳定的油水乳液呈现出更高的热稳定性及物理稳定性。与大豆蛋白类似，体外模拟胃肠消化发现热处理的绿豆蛋白具有良好的胃肠消化特性，主要表现为蛋白的快速消化，乳液液滴在胃消化过程中呈现一定程度的聚集行为。研究表明热处理的绿豆蛋白具有应用于植物基食品乳液的巨大潜力。

Abstract:

To expand its application in emulsion systems, changes in protein structure, surface hydrophobicity, and adsorption behavior at the oil–water interface of mung bean protein were systematically explore using soybean protein as the control. In addition, the stability and gastrointestinal digestion behavior of the stabilized oil-water emulsion of mung bean protein were assessed before and after heat treatment. Surface hydrophobicity measurement combined with surface tension analysis showed that the surface hydrophobicity of mung bean protein increased from 4 870.80 to 9 482.50 and its diffusion rate at the oil-water interface increased from 0.33 to 0.45 mN·m-1·s-0.5 after heat-moisture treatment at 120 ℃ for 20 min, suggesting that the heat-treated mung bean protein showed higher interfacial activity at the oil-water interface. At 6% concentration, the stabilized oil-water emulsion of heat-treated mung bean protein showed higher thermal and physical stability than the soybean protein. Similar to soybean protein, the heat-treated mung bean protein exhibited excellent gastrointestinal digestive characteristics, primarily manifested as rapid protein digestion, and emulsion droplets exhibited a certain degree of aggregation behavior during gastric digestion. These results suggest that heat-treated mung bean protein has great potential for application in plant-based food emulsions.