食品与发酵工业 >

2026 , Vol. 52 >Issue 1: 75 - 83

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042494

研究报告

不同比例酪蛋白与乳清蛋白对老年人体外消化行为及抗氧化和抗炎指标的影响

  • 敖敏 ,
  • 陶秀梅 ,
  • 刘昌树 ,
  • 刘建国 ,
  • 李可欣 ,
  • 刘若男 ,
  • 刘大松 ,
  • 周鹏
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  • 1(江南大学 食品学院,江苏 无锡,214122)
    2(江南大学,分析测试中心,江苏 无锡,214122)
    3(佳格食品(中国) 有限公司,江苏 太仓,215400)
第一作者:硕士研究生(刘大松副研究员为通信作者,E-mail:liudasong68@163.com)

收稿日期: 2025-03-20

  修回日期: 2025-05-15

  网络出版日期: 2026-01-22

基金资助

十四五国家重点研发计划子课题(2023YFF1103403);无锡市基础研究项目(K20231027)

收起

Effects of different ratios of casein and whey protein on in vitro digestive behavior and antioxidation and anti-inflammation indices for the elderly

  • AO Min ,
  • TAO Xiumei ,
  • LIU Changshu ,
  • LIU Jianguo ,
  • LI Kexin ,
  • LIU Ruonan ,
  • LIU Dasong ,
  • ZHOU Peng
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(Analysis and Testing Center, Jiangnan University, Wuxi 214122, China)
    3(Standard Food (China) Co.Ltd., Taicang 215400, China)

Received date: 2025-03-20

  Revised date: 2025-05-15

  Online published: 2026-01-22

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摘要

该研究以酪蛋白酸钠和乳清蛋白(C∶W)为原料,按10∶0、8∶2、6∶4、4∶6、2∶8和0∶10的质量比复配,采用老年人体外胃肠道模型模拟消化过程,比较不同复配比例蛋白的消化情况及消化产物抗炎和抗氧化能力。结果表明,在胃消化阶段,随着酪蛋白酸钠比例的增加,游离氨基释放更快;而在肠消化阶段,随着乳清蛋白比例的增加,游离氨基释放更快。消化物的生物活性功能表现出明显的比例依赖性:酪蛋白酸钠比例增加显著提升了消化物的钙生物利用度和抗炎能力;而乳清蛋白比例的增加则显著增强了消化物的抗氧化能力。综合来看,高比例酪蛋白酸钠有利于胃阶段蛋白降解及钙利用度和抗炎能力的提升,而高比例乳清蛋白则在肠阶段蛋白降解和抗氧化功能方面表现更佳。该研究为针对老年人群营养补充剂的开发提供了重要的理论依据和实践参考。

关键词： 酪蛋白酸钠; 乳清蛋白; 体外胃肠消化; 钙生物利用率; 抗氧化; 抗炎

本文引用格式

敖敏 , 陶秀梅 , 刘昌树 , 刘建国 , 李可欣 , 刘若男 , 刘大松 , 周鹏 . 不同比例酪蛋白与乳清蛋白对老年人体外消化行为及抗氧化和抗炎指标的影响[J]. 食品与发酵工业, 2026 , 52(1) : 75 -83 . DOI: 10.13995/j.cnki.11-1802/ts.042494

Abstract

This study mixed sodium caseinate and whey protein (C∶W) in mass ratios of 10∶0, 8∶2, 6∶4, 4∶6, 2∶8, and 0∶10, and used an in vitro gastrointestinal model for the elderly to simulate the digestive process.We compared the digestion of proteins as well as the anti-inflammation and antioxidation capacities of the digesta.The results showed that in the gastric digestion stage, the release of free amino groups increased significantly with the increase in the proportion of sodium caseinate, while in the intestinal digestion stage, the release of free amino groups was more rapid with the increase in the proportion of whey protein.The bioactive functions of the digesta showed obvious ratio-dependence.The increase in the ratio of sodium caseinate significantly enhanced the calcium bioaccessibility and anti-inflammation capacity of the digesta, whereas the increase in the ratio of whey protein significantly enhanced the antioxidation capacity of the digesta.Taken together, a higher proportion of sodium caseinate favored protein degradation in the gastric phase as well as the calcium bioaccessibility and anti-inflammation capacity, while a higher proportion of whey protein performed better in protein degradation in the intestinal phase as well as in antioxidation capacity.This study provides an important theoretical basis and practical reference for the development of nutritional supplements for the elderly.

Key words： sodium caseinate; whey protein; in vitro gastrointestinal digestion; calcium bioaccessibility; antioxidation; anti-inflammation

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