A2β-酪蛋白牛奶和普通牛奶的体外消化特性和抗氧化能力评价

doi:10.12377/1671-4393.24.04.16

中国乳业 ›› 2024, Vol. 0 ›› Issue (4): 85-90.doi: 10.12377/1671-4393.24.04.16

A2β-酪蛋白牛奶和普通牛奶的体外消化特性和抗氧化能力评价

窦佩佩¹, 张慧娟¹, 卢涵², 袁庆彬³, 王世杰^2,3, 罗永康^1,*

1 中国农业大学食品科学与营养工程学院,北京 100083;
2 河北科技大学食品与生物学院,河北石家庄 050018;
3 石家庄君乐宝乳业有限公司,河北石家庄 050221

出版日期:2024-04-25 发布日期:2024-05-24
通讯作者: ^*罗永康（1964-）,男,浙江台州人,博士,教授,研究方向为动物源产品加工及贮藏。
作者简介:窦佩佩（1996-）,男,河南淇县人,博士研究生,研究方向为生物活性物质功效评价;张慧娟（1997-）,女,山东聊城人,博士研究生,研究方向为副产物蛋白资源高值化利用;卢涵（1988-）,女,河北保定人,博士,副教授,研究方向为动物蛋白资源利用;袁庆彬（1971-）,男,河北廊坊人,博士,研究方向为食品科学;王世杰（1980-）,男,河北石家庄人,博士,正高级工程师,研究方向为益生菌及功能乳品研究。
基金资助:
京津冀协同创新共同体建设专项（22342901D）; 石家庄市引进国外智力项目（20230025）; 石家庄后补助奖励专项资金

Evaluation of In Vitro Digestive Characteristics and Antioxidant Capacity of A2β-casein Milk and Regular Milk

DOU Peipei¹, ZHANG Huijuan¹, LU Han², YUAN Qingbin³, WANG Shijie^2,3, LUO Yongkang^1,*

¹College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083;
²College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang Hebei 050018;
³Shijiazhuang Junlebao Dairy Co.,Ltd.,Shijiazhuang Hebei 050221

Online:2024-04-25 Published:2024-05-24

摘要/Abstract

摘要： [目的]研究体外模拟胃肠消化对A2β-酪蛋白牛奶和普通牛奶的分子量分布及抗氧化能力的影响。[方法]以巴氏杀菌A2β-酪蛋白牛奶、超高温灭菌A2β-酪蛋白牛奶、巴氏杀菌普通牛奶、超高温灭菌牛奶为原料,通过INFOGEST 2.0对牛奶进行体外模拟胃肠消化,采用SDS-PAGE、高效液相色谱仪对体外模拟胃肠消化前后的牛奶样品进行分子量分析,并对体外模拟胃肠消化后各样品的抗氧化能力进行测定。[结果]在体外模拟胃肠消化后,4 种牛奶的分子量主要分布于< 1 000 Da组分,A2β-酪蛋白牛奶小于500 Da组分的比例显著低于普通牛奶。超高温灭菌普通牛奶、超高温灭菌A2β-酪蛋白牛奶表现出较强的铁离子还原能力和1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除能力。[结论]本研究为各类牛奶产品的加工和功能特性提供基础数据。

关键词: A2β-酪蛋白, 普通牛奶, 体外模拟胃肠消化, 分子量, 抗氧化能力

Abstract: [Objective] This study aims to investigate the effects of in vitro simulated gastrointestinal digestion on the molecular weight distribution and antioxidant activities of A2β-casein milk and regular milk. [Method] The pasteurized A2β-casein milk, ultra-high temperature sterilized A2β-casein milk, pasteurized regular milk, and ultra-high temperature sterilized regular milk were used as materials. The milks were subjected to in vitro simulated gastrointestinal digestion using the INFOGEST 2.0 system. Molecular weight analysis of the milk samples before and after digestion was performed using SDS-PAGE and high-performance liquid chromatography, and the antioxidant activities of the samples post-digestion were measured. [Result] After in vitro simulated gastrointestinal digestion, the molecular weight of the four types of milk was mainly distributed in the <1 000 Da, with the proportion of components <500 Da in A2β-casein milk significantly lower than in regular milk. Ultra-high temperature sterilized regular milk and ultra-high temperature sterilized A2β-casein milk showed stronger ferric ion reducing antioxidant power and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. [Conclusion] This study provided basic data for the processing and functional characteristics of various milk products.

Key words: A2β-casein milk, regular milk, in vitro simulated gastrointestinal digestion, molecular weight, antioxidant activity

窦佩佩, 张慧娟, 卢涵, 袁庆彬, 王世杰, 罗永康. A2β-酪蛋白牛奶和普通牛奶的体外消化特性和抗氧化能力评价[J]. 中国乳业, 2024, 0(4): 85-90.

DOU Peipei, ZHANG Huijuan, LU Han, YUAN Qingbin, WANG Shijie, LUO Yongkang. Evaluation of In Vitro Digestive Characteristics and Antioxidant Capacity of A2β-casein Milk and Regular Milk[J]. China Dairy, 2024, 0(4): 85-90.

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A2β-酪蛋白牛奶和普通牛奶的体外消化特性和抗氧化能力评价

Evaluation of In Vitro Digestive Characteristics and Antioxidant Capacity of A2β-casein Milk and Regular Milk

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