Method for determining isolated soy protein digestibility in vitro

A technique of soybean protein isolate and in vitro digestibility, which is applied in biochemical equipment and methods, microbiological determination/inspection, biological testing, etc., and can solve the problem of large activity variation range, no comparison reference, and unstable in vivo digestibility measurement results and other problems, to achieve the effect of easy control and management, simple and convenient process operation

Inactive Publication Date: 2012-01-25
CHINESE ACAD OF AGRI MECHANIZATION SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, this method is mostly used for the determination of feed digestibility. Although there are studies on in vitro digestion of soybean protein, the proteases used in these studies have not been standardized by enzymes, and the range of enzyme activity may vary greatly in in vitro digestion. And the simulation and simulation degree of in vivo conditions is not high
In this way, the measurement results of in vivo digestibility will be unstable and have no comparative reference

Method used

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  • Method for determining isolated soy protein digestibility in vitro
  • Method for determining isolated soy protein digestibility in vitro
  • Method for determining isolated soy protein digestibility in vitro

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] Take the isolated soybean protein samples of brands A and B respectively, prepare a 0.3% soybean protein solution with double distilled water, and adjust the pH to 1.5. The sample was placed in a constant temperature shaking shaker at 37° C., and a solution of pepsin (Sigma, P6887) was added to make the amount reach 1%, and digestion was started. After 30 minutes, adjust the pH to 6.0 to stop the reaction. Then raise the temperature to 40°C and adjust the pH to 7.8. Add fresh trypsin (sigma company, P1625) solution, make its dosage reach 3%, after continuing to digest for 60min, add a certain amount of Na 2 CO 3 The solution was dissolved in the digest, and the digest was immediately cooled in an ice bath to terminate the reaction. In vitro digestibility determination of soybean protein digested samples by trichloroacetic acid-soluble nitrogen method. Each sample was repeated 6 times.

Embodiment 2

[0082] Embodiment 2 (comparative example)

[0083] Weigh 1.00g of soybean protein isolate samples of brand A and B respectively, add 10mL of 0.01g / mL (pH value 1.5) pepsin solution, seal with paragel, hydrolyze in a shaker at 35°C for 4h, and use Adjust to neutral with NaOH. When treating with trypsin, first tie up one end of the prepared dialysis tube with a nylon thread until there is no drip. Then transfer the entire amount of the neutralized sample to the dialysis tube (about 40 mL of phosphate buffer solution), add 10 mL of 0.025 g / mL (pH value 7.6) of trypsin solution, the other end is also tied tightly with a nylon thread until there is no drip, and placed in a 1000mL wide-mouth Erlenmeyer flask. Add 300mL of phosphate buffer solution of dialysate, and seal with paragel. Hydrolyze on a shaker for 24 hours. Then the dialysate and the residue in the tube are quantitatively analyzed. Each sample was repeated 6 times.

[0084] Digestibility (%) = (N d / N s )×100%

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Abstract

The invention provides a method for determining isolated soy protein digestibility in vitro. The method includes the following steps: preparing the aqueous solution of isolated soy protein as a sample; using one or more varieties of enzymes to simulate the environment of the human gastrointestinal tract to digest the sample in vitro; stopping the process of digestion, and obtaining a sample to be determined; and determining the in-vitro digestibility of the sample to be determined. The method has the advantages of energy saving, environment-friendliness, safety, high efficiency and the like, and is easy to operate.

Description

technical field [0001] The invention relates to food processing technology, more particularly to a method for measuring the digestibility of soybean protein isolate in vitro. Background technique [0002] Soybean protein isolate is a kind of complete protein food produced from low-temperature desolvated soybean meal. The protein content is more than 90%, and there are nearly 20 kinds of amino acids, including essential amino acids for human body. It is rich in nutrition and does not contain cholesterol. Recent studies have confirmed that soybean protein has health care value that meat protein does not have. It is one of the few varieties of plant protein that can replace animal protein. health plays an important role. However, the molecular structure of soybean protein is compact and has strong resistance to enzymatic hydrolysis, which is not conducive to digestion and absorption in the human body. Its physiological activity and digestibility are the main problems in the d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/37G01N33/68
Inventor 李树君苏丹赵凤敏曹有福刘威杨炳南张兰芳赵小鹏
Owner CHINESE ACAD OF AGRI MECHANIZATION SCI
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