乳酸菌发酵对四种杂豆蛋白凝胶及消化特性的影响

姜文铠; 李秋艳; 盛文洋; 王雅琼; 芮昕

doi:10.13386/j.issn1002-0306.2022070101

乳酸菌发酵对四种杂豆蛋白凝胶及消化特性的影响

doi: 10.13386/j.issn1002-0306.2022070101

南京农业大学食品科技学院，江苏南京 210095

基金项目: 国家自然科学面上基金项目（32072337）；南京农业大学大学生创新创业训练计划立项项目（202110307048）。

详细信息

作者简介:
姜文铠（2001−），男，本科，研究方向：食品微生物，E-mail：9191810320@njau.edu.cn

通讯作者:
芮昕（1984−），女，博士，副教授，研究方向：食品微生物、蛋白营养与功能，E-mail：ruix@njau.edu.cn

中图分类号: TS214.9
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出版历程
- 收稿日期: 2022-07-12
- 网络出版日期: 2022-11-17
- 刊出日期: 2023-01-01

The Effects of Lactic Acid Bacteria Fermentation on Protein Gelation and Gastrointestinal Digestive Characteristics from Four Pulses

College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

摘要

摘要: 本研究对乳酸菌发酵的四种杂豆蛋白凝胶及消化特性进行研究，分别从鹰嘴豆、红芸豆、小扁豆、豌豆四种杂豆中进行蛋白提取，命名为CP、RKP、LP、PP。采用植物乳杆菌B1-6对制备的四种杂豆蛋白进行发酵，对发酵形成的杂豆蛋白凝胶最小凝胶浓度、质构特性、微观结构和色泽等进行了比较研究。将四种杂豆蛋白凝胶进行动态模拟胃肠道消化，对不同杂豆蛋白凝胶消化特性及对乳酸菌的保护作用进行了研究。结果表明：CP、RKP、LP、PP在乳酸菌作用下的最小临界凝胶浓度（LGC）分别为1.6%（w/v）、1.6%（w/v）、1.4%（w/v）和1.2%（w/v）；CP与LP凝胶硬度显著高于RKP与PP凝胶（P<0.05），且形成的凝胶具有致密而均匀的三维蛋白凝胶网络，而RKP与PP形成的凝胶微观结构较为疏松。采用动态模拟胃肠道消化模型对具有不同结构特征的四种杂豆蛋白凝胶进行消化特性评估，CP和LP在消化早、中期的可溶性蛋白和肽含量显著高于另两组蛋白凝胶（RKP和PP），且CP和LP凝胶对植物乳杆菌B1-6的保护作用显著优于另两组蛋白凝胶。研究结果表明四种杂豆蛋白在乳酸菌发酵作用下表现出差异性胶凝能力及消化特性，为明确不同杂豆蛋白在乳酸菌作用下的发酵性能、凝胶特性及营养特性提供参考依据。
- 杂豆 /
- 发酵 /
- 凝胶特性 /
- 体外动态模拟胃肠道消化 /
- 消化特性
Abstract: The current study investigated the effects of lactic acid bacteria fermentation on the protein gelation and digestive characteristics from four pulses, namely, chickpea, red kidney bean, lentil and pea. Protein extracted from the four pulses was named CP, RKP, LP and PP. Protein gels were prepared by using Lactobacillus plantarum B1-6, and the least gelation concentration (LGC), texture characteristics, microstructure, and color were investigated. The gels were subsequently subjected to an in vitro dynamic gastrointestinal digestion, and the protein digestive characteristics and the protective effect on vitality of lactic acid bacteria were studied. The results showed that the LGC of CP, RKP, LP and PP gels was 1.6% (w/v), 1.6% (w/v), 1.4% (w/v) and 1.2% (w/v), respectively. The hardness of CP and LP gels was significantly higher than that of RKP and PP gels (P<0.05), and the gels formed by CP and LP demonstrated a relatively dense and uniform three-dimensional protein gel network, whereas the microstructure of gels formed by RKP and PP was relatively loose. The results obtained from the gastrointestinal study showing the CP and LP gels demonstrated a significantly higher protective effect on Lactobacillus plantarum B1-6 vitality compared with RKP and PP gels. The two gels (CP and LP) also gave higher soluble protein and peptide contents at the early and medium stages of gastrointestinal digestion. The results showed that the four pulse proteins exhibited different gelling capacities and digestibility characteristics during lactic acid bacterial fermentation. This study provided valuable information on the effects of lactic acid bacterial fermentation on fermentation performance, gelation property, and nutritional characteristics of different pulse proteins.
- pulses /
- fermentation /
- gel properties /
- in vitro dynamic gastrointestinal digestion /
- digestive properties

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图 1 不同蛋白浓度及不同发酵终点pH对四种杂豆蛋白成胶特性的影响

Figure 1. Effects of different protein concentrations and fermentation terminal pH values on the gelatinization characteristics of four pulse proteins

注：临界凝胶浓度样品以红框表示。CP、RKP、PP和LP分别表示鹰嘴豆蛋白、红芸豆蛋白、小扁豆蛋白和豌豆蛋白样品，图2~图6同。

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图 2 四种杂豆蛋白凝胶的微观结构

Figure 2. Microstructure of four pulses protein gels

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图 3 四种杂豆蛋白凝胶对动态胃肠道消化pH的影响

Figure 3. Effects of four pulses protein gels on the pH of dynamic gastrointestinal digestion

注：同一时间不同字母表示存在显著差异（P<0.05），图4~图6同。

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图 4 四种杂豆蛋白凝胶在胃肠道消化过程中可溶性蛋白含量的动态变化

Figure 4. The dynamic change of soluble protein content in four pulse protein gels at gastrointestinal digestion

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图 5 四种杂豆蛋白凝胶在胃肠道消化中肽含量的动态变化规律

Figure 5. The dynamic change of peptide content in four pulse protein gels at gastrointestinal digestion

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图 6 胃肠道消化过程中四种杂豆蛋白凝胶中植物乳杆菌活菌数的变化规律

Figure 6. Changes in vitality of Lactobacillus plantarum in four pulses protein gels at the gastrointestinal digestion

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表 1 四种杂豆蛋白提取物的主要成分含量

Table 1. The content of main components of four pulse proteins

蛋白种类	蛋白质（%）	脂肪（%）	碳水化合物（%）	灰分（%）
CP	83.07±0.51^d	3.62±0.05^c	2.26±0.33^a	5.81±0.22^a
RKP	86.60±0.31^b	5.62±0.34^b	1.67±0.31^b	4.74±0.19^b
LP	91.45±0.62^a	2.69±0.15^d	2.13±0.09^a	4.66±0.16^b
PP	84.65±0.35^c	6.77±0.55^a	2.24±0.05^a	4.89±0.22^b
注：主要成分含量以干基计。同列不同小写字母表示不同蛋白之间具有显著差异（P<0.05）；CP、RKP、PP 和LP 分别表示鹰嘴豆蛋白、红芸豆蛋白、小扁豆蛋白和豌豆蛋白样品；表2~表4同。

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表 2 杂豆蛋白种类及浓度对发酵速率的影响

Table 2. Effects of four pulse proteins and concentrations on the fermentation rate

蛋白浓度（%）	蛋白种类	v（1/h）
蛋白浓度（%）	蛋白种类	pH7.0~6.5	pH6.5~6.0	pH6.0~5.5	pH5.5~5.0	pH5.0~4.5
0.1	CP	1.000±0.034^bc	0.500±0.045^c	0.353±0.022^c	0.222±0.006^d	0.122±0.003^d
	RKP	3.000±0.785^a	1.500±0.251^a	0.545±0.021^b	0.353±0.002^b	0.222±0.010^b
	LP	1.764±0.307^b	0.857±0.083^b	0.500±0.012^b	0.273±0.011^c	0.188±0.011^c
	PP	2.000±0.142^b	1.364±0.161^a	0.667±0.054^a	0.429±0.015^a	0.250±0.021^a
1.0	CP	0.316±0.009^c	0.118±0.002^c	0.069±0.010^c	0.049±0.001^c	0.033±0.000^c
	RKP	1.500±0.166^a	0.400±0.034^a	0.171±0.006^a	0.122±0.003^a	0.085±0.001^b
	LP	1.000±0.111^b	0.250±0.013^b	0.143±0.006^b	0.115±0.003^b	0.093±0.003^a
	PP	0.429±0.021^c	0.139±0.052^c	0.052±0.005^d	0.025±0.001^d	0.022±0.000^d
1.5	CP	0.323±0.012^d	0.157±0.041^b	0.073±0.001^c	0.053±0.001^c	0.036±0.001^c
	RKP	0.750±0.016^a	0.309±0.013^a	0.170±0.005^a	0.010±0.002^a	0.049±0.001^b
	LP	0.375±0.014^c	0.166±0.062^b	0.115±0.002^b	0.095±0.002^b	0.064±0.001^a
	PP	0.405±0.022^b	0.101±0.021^c	0.035±0.001^d	0.025±0.000^d	0.018±0.000^d
2.0	CP	0.280±0.010^c	0.107±0.023^c	0.061±0.001^c	0.037±0.000^c	0.025±0.000^c
	RKP	0.500±0.017^a	0.167±0.065^a	0.125±0.004^a	0.077±0.001^b	0.049±0.001^b
	LP	0.375±0.009^b	0.151±0.072^b	0.118±0.002^b	0.083±0.001^a	0.060±0.001^a
	PP	0.240±0.011^d	0.065±0.002^d	0.026±0.001^d	0.020±0.000^d	0.015±0.000^d
3.0	CP	0.172±0.004^d	0.091±0.003^c	0.048±0.001^b	0.030±0.000^c	0.021±0.001^c
	RKP	0.375±0.071^a	0.214±0.015^a	0.111±0.005^a	0.063±0.001^b	0.030±0.000^b
	LP	0.240±0.011^c	0.143±0.007^b	0.115±0.004^a	0.088±0.003^a	0.061±0.002^a
	PP	0.300±0.014^b	0.054±0.001^d	0.022±0.001^c	0.017±0.002^d	0.012±0.000^d
注：同列不同字母表示同一浓度、不同蛋白之间具有显著差异（P<0.05）。

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表 3 四种杂豆蛋白凝胶的质构特性

Table 3. Textural properties of four pulses protein gels

蛋白种类	硬度（g）	弹性（mm）	内聚性	胶黏性（N）
CP	0.277±0.001^b	0.510±0.028^a	0.750±0.021^ab	0.171±0.014^a
RKP	0.232±0.010^c	0.590±0.169^a	0.740±0.028^b	0.181±0.014^a
LP	0.300±0.002^a	0.570±0.099^a	0.420±0.014^c	0.174±0.001^a
PP	0.240±0.003^c	0.480±0.056^a	0.780±0.014^a	0.127±0.057^a

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表 4 四种杂豆蛋白发酵前后的色差分析

Table 4. Chromatic aberration between the four pulse proteins before and after fermentation

	蛋白种类	L^*	a^*	b^*	ΔE
发酵前	CP	35.75±0.32^a	−2.33±0.07^d	1.02±0.27^ab	14.48±0.29^d
	RKP	22.70±0.11^d	0.42±0.10^a	0.89±0.03^b	27.32±0.11^a
	LP	27.53±0.26^b	−0.98±0.04^b	1.28±0.02^a	22.53±0.26^c
	PP	26.03±0.13^c	−1.80±0.05^c	1.09±0.05^ab	24.07±0.13^b
发酵后	CP	44.37±0.08^b	−3.19±0.03^c	2.40±0.10^a	6.78±0.13^c
	RKP	43.33±0.58^c	0.31±0.06^a	0.42±0.06^c	13.79±0.57^a
	LP	49.17±0.11^a	−2.11±0.01^b	4.36±0.05^a	9.06±0.09^b
	PP	44.37±0.11^b	−3.19±0.03^c	2.40±0.26^b	6.78±0.11^c

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