壳聚糖(CTS)和壳寡糖(COS)由于其生物活性和功能而在食品工业中得到了广泛的应用。然而,带正电荷的CTS和COS可以与蛋白质相互作用,如乳清分离蛋白(WPI),影响他们的消化。CTS/COS之间的相互作用,FUC,通过光谱学研究了WPI/酶,色谱,和化学方法,以揭示FUC在缓解CTS/COS对蛋白质消化率的抑制作用中的作用,并阐明其作用机制。如结果所示,添加FUC将CTS和WPI的混合物中的水解度(DH)和游离蛋白增加到3.1倍和1.8倍,分别,同时将COS和WPI混合物中的DH值和游离蛋白提高到6.7倍和1.2倍,分别。氨基之间的相互作用,羧基,硫酸盐,可以观察到碳水化合物和蛋白质中的羟基,尤其是,FUC可以优先与CTS/COS相互作用,以防止CTS/COS与WPI结合。此外,添加FUC还可以缓解CTS与胰蛋白酶的结合,将胰蛋白酶的荧光强度和浓度分别提高83.3%和4.8%,分别。因此,本研究表明,FUC可以减轻CTS/COS对蛋白质消化的抑制作用。
Chitosan (CTS) and chitosan oligosaccharides (COS) have been widely applied in food industry due to their bioactivities and functions. However, CTS and COS with positive charges could interact with proteins, such as whey protein isolate (WPI), influencing their digestion. Interaction among CTS/COS, FUC, and WPI/enzymes was studied by spectroscopy, chromatography, and chemical methods in order to reveal the role of FUC in relieving the inhibition of protein digestibility by CTS/COS and demonstrate the action mechanisms. As shown by the results, the addition of FUC increased degree of hydrolysis (DH) and free protein in the mixture of CTS and WPI to 3.1-fold and 1.8-fold, respectively, while raise DH value and free protein in the mixture of COS and WPI to 6.7-fold and 1.2-fold, respectively. The interaction between amino, carboxyl, sulfate, and hydroxyl groups from carbohydrates and protein could be observed, and notably, FUC could interact with CTS/COS preferentially to prevent CTS/COS from combining with WPI. In addition, the addition of FUC could also relieve the combination of CTS to trypsin, increasing the fluorescence intensity and concentration of trypsin by 83.3 % and 4.8 %, respectively. Thus, the present study demonstrated that FUC could alleviate the inhibitory effect of CTS/COS on protein digestion.