Evaluation of In Vitro Digestive Characteristics and Antioxidant Capacity of A2β-casein Milk and Regular Milk
[Objective] This study aims to investigate the effects of in vitro simulated gastrointestinal digestion on the molecular weight distribution and antioxidant activities of A2β-casein milk and regular milk. [Method] The pasteurized A2β-casein milk, ultra-high temperature sterilized A2β-casein milk, pasteurized regular milk, and ultrahigh temperature sterilized regular milk were used as materials. The milks were subjected to in vitro simulated gastrointestinal digestion using the INFOGEST 2.0 system. Molecular weight analysis of the milk samples before and after digestion was performed using SDS-PAGE and high-performance liquid chromatography, and the antioxidant activities of the samples post-digestion were measured. [Result] After in vitro simulated gastrointestinal digestion, the molecular weight of the four types of milk was mainly distributed in the <1 000 Da, with the proportion of components <500 Da in A2β-casein milk significantly lower than in regular milk. Ultra-high temperature sterilized regular milk and ultra-high temperature sterilized A2β-casein milk showed stronger ferric ion reducing antioxidant power and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. [Conclusion] This study provided basic data for the processing and functional characteristics of various milk products.
国家科技期刊平台
NSTL
万方数据
维普
