Scholarlink

<p>The beneficial health effects and biological activities of donkey milk have received extensive attention. To complement the lack of research on donkey milk proteins, this study aimed to enzymolize donkey whey protein and investigate the structural and antioxidant properties of whey protein hydrolysates components of varying molecular weights after simulated in vitro gastrointestinal digestion. The digested whey protein hydrolysates (DWHs) were divided into four molecular weight components (DWH-I, &lt; 1&#xa0;kDa; DWH-II, 1–3&#xa0;kDa; DWH-III, 3–10&#xa0;kDa; and DWH-IV, &gt; 10&#xa0;kDa) by ultrafiltration. The results showed that the amino acid content of donkey whey protein after enzymatic hydrolysis and in vitro digestion were increased to 320.95&#xa0;mg/g and 339.39&#xa0;mg/g, respectively, which increased by 142.27&#xa0;mg/g and 160.71&#xa0;mg/g compared with the initial amino acid content of donkey milk (178.68&#xa0;mg/g). The secondary structures of DWHs were generally α-helix and β-turn elements. The components with low molecular weights possessed sparse structures and the microenvironment were greatly altered. Furthermore, the low-molecular-weight components, DWH-I and DWH-II, exhibited better antioxidant capacity than the other components. In addition, DWHs were also found to have the best scavenging effect on DPPH free radicals, and the results showed that compared with other concentrations, DWHs reached the maximum scavenging rate of DPPH free radicals at a concentration of 2.5&#xa0;mg/mL, and DWH-II had the best scavenging effect of 54.8%. These results could be helpful to assess the digestive properties of donkey whey protein hydrolysates and promote the production and application of donkey dairy products.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Effect of in vitro simulated gastrointestinal digestion on the structural properties and antioxidant activity of donkey whey protein hydrolysates

  • 期刊论文

  • 发表日期：

    2025年7月8日

查看全文
  • Weixuan Li,
  • Yifei Ren,
  • Mingming Wei,
  • Qingyuan Liu,
  • Yu Liu,
  • Chen Zhang,
  • Chang Tan,
  • Chongting Guo,
  • Shan Wang,
  • Chong Ning

摘要

The beneficial health effects and biological activities of donkey milk have received extensive attention. To complement the lack of research on donkey milk proteins, this study aimed to enzymolize donkey whey protein and investigate the structural and antioxidant properties of whey protein hydrolysates components of varying molecular weights after simulated in vitro gastrointestinal digestion. The digested whey protein hydrolysates (DWHs) were divided into four molecular weight components (DWH-I, < 1 kDa; DWH-II, 1–3 kDa; DWH-III, 3–10 kDa; and DWH-IV, > 10 kDa) by ultrafiltration. The results showed that the amino acid content of donkey whey protein after enzymatic hydrolysis and in vitro digestion were increased to 320.95 mg/g and 339.39 mg/g, respectively, which increased by 142.27 mg/g and 160.71 mg/g compared with the initial amino acid content of donkey milk (178.68 mg/g). The secondary structures of DWHs were generally α-helix and β-turn elements. The components with low molecular weights possessed sparse structures and the microenvironment were greatly altered. Furthermore, the low-molecular-weight components, DWH-I and DWH-II, exhibited better antioxidant capacity than the other components. In addition, DWHs were also found to have the best scavenging effect on DPPH free radicals, and the results showed that compared with other concentrations, DWHs reached the maximum scavenging rate of DPPH free radicals at a concentration of 2.5 mg/mL, and DWH-II had the best scavenging effect of 54.8%. These results could be helpful to assess the digestive properties of donkey whey protein hydrolysates and promote the production and application of donkey dairy products.