Study on the in vitro digestion process of green wheat protein: Structure characterization and product analysis
文献类型： 外文期刊
作者： Zhang, Kangyi 1 ; Wen, Qingyu 1 ; Wang, Yufei 4 ; Li, Tianqi 5 ; Nie, Bin 7 ; Zhang, Yu 8 ;
作者机构： 1.Henan Acad Agr Sci, Ctr Agr Prod Proc, Zhengzhou 450002, Peoples R China
2.Henan Int Joint Lab Whole Grain Wheat Prod Proc, Zhengzhou, Peoples R China
3.Henan Prov Whole Grain Fresh Food Proc Engn Techn, Zhengzhou, Peoples R China
4.North Univ China, Sch Chem Engn & Technol, Taiyuan, Peoples R China
5.Henan Ankang Food Sci & Technol Res Inst, Zhengzhou 450046, Peoples R China
6.Henan Ankang Future Food Technol Co Ltd, Zhengzhou, Peoples R China
7.Dept Agr & Rural, Resource Utilizat Dept Henan Prov, Zhengzhou, Peoples R China
8.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing, Peoples R China
关键词： digestion products composition; green wheat protein; in vitro digestion; structure
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.553； 五年影响因子：3.634 ）
ISSN： 2048-7177
年卷期：
页码：
收录情况： SCI
摘要： In this study, the in vitro digestion process of green wheat protein (GWP) was explored by simulating the gastrointestinal digestion. The digestibility of GWP was 65.23%, and was mainly digested by trypsin. During the digestion process of GWP, large-size particles are digested by pepsin, and medium-sized particles are digested by trypsin into smaller particles; irregular large block structure with smooth surface was gradually turned into smaller blocks with porous surface; and the spatial conformation was loosened mainly by the unfolding of beta-sheet structure. Gel electrophoresis demonstrated that HMW glutenin and omega-gliadins in GWP were completely digested, while LMW glutenin and alpha/beta/gamma-gliadins were partially digested. Additionally, the peptide lengths were relatively dispersed after pepsin digestion. Most of the peptides (76.5%) fell into the range 3-15 amino acid after pepsin and trypsin digestion. The molecular weight (MW) of most pepsin digestion products was above 2000 Da, whereas the MW of trypsin digestion products was mainly concentrated in 500-2000 Da. Besides, the sensitizing peptide sequence of wheat protein was detected in the final digestion products of GWP. This research provided a theoretical guidance for the development and application of GWP.
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