25 - 食品科学技术学报页

强, 酶与醇溶蛋白间难以接触, 不能充分发挥效果,
这也是导致其低消化率的原因.
4摇 结摇 论
利用体外模拟消化法进行小米乳模拟消化时,
与对照大豆乳相比, 小米乳中的蛋白质表现出较低
的消化率,仅为 35郾 2% . 其中,作为小米蛋白主要成
分的醇溶蛋白为小米蛋白不被消化的主要原因. 醇
溶蛋白本身形成的二硫键以及其强烈的疏水性是导
致其不被消化的关键因素. 同时, 小米中其他化学
成分也与小米蛋白的低消化率相关.
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Nutrition and Digestion Study of Millet Protein
XU Jingting1 ,摇 LIU Sisi 2 ,摇 LIU He1 ,摇 GUO Shuntang1,*
(1. College of Food Science and Nutritional Engineering , China Agricultural University, Beijing 100083,China;
2 . Huairou Sanitation Supervision Institution, Beijing 100083,China )
Abstract: In vitro protein digestion was used to analysis the digestibility of millet milk, foxtail millet pro鄄
lamine and millet protein isolate. Compared with soybean milk, the foxtail millet had a low protein digest鄄
ibility (only 35郾 2% ), which was mainly caused by foxtail millet prolamine. Disulphide crosslinking and
its strong hydrophobicity were the key factors.
Key words: millet protein; in vitro digestion; digestibility
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