报告题目：Interactions between milk protein and pepsin, protein coagulation and nutrient digestion乳蛋白与胃蛋白酶的相互作用、蛋白凝结物与营养物质消化

主 讲 人：Prof. Aiqian Ye新西兰梅西大学Riddet研究所

报告时间：2023年5月11日 （周四）14:30

报告地点：下沙校区食品学院257报告厅

报告人简介：

Prof. Ye’s research focused on physicochemical characteristics of milk components, interactions during processing, and functionality in food systems. His research experiences were to understand the relationships between structure, functional properties of proteins and fat in dairy products, to investigate the interactions of minerals (calcium and iron) with milk proteins and fortification of minerals in dairy products. His research also incorporated the characterisation of interactions between milk proteins and polysaccharides in solutions and emulsions. Professor Ye has broadened his research to investigate the behaviour of food structure during digestion and the influences of the structure and physical properties of food on the digestion and absorption in the body. Professor Ye is the Associate Editor of Current Research in Food Science and the Editorial board members of Food Hydrocolloids and International Dairy Science journals. Professor Ye has published over 180 peer-reviewed articles in international journals. He is the author of 10 PCT patents. 

Aiqian Ye教授，任职于新西兰梅西大学Riddet研究所，长期从事牛奶成分的物理和化学特征、加工过程中的相互作用以及食品功能特性。他的研究主要是围绕乳制品中蛋白质和脂肪的结构、功能特性之间的关系开展，同时关注矿物质（钙和铁）与乳蛋白的相互作用以及乳制品中矿物质的强化。他的研究还包括了牛奶蛋白和多糖在溶液和乳液中相互作用。另外，叶教授在食物消化过程的结构行为，以及食物的结构和物理性质对体内消化和吸收的影响也有大量研究。叶教授是Current Research in Food Science的副主编、Food Hydrocolloids 和International Dairy Science journal杂志的编委，他在国际期刊上发表了180多篇经过同行评审的文章，也是10项PCT专利的作者。

报告摘要：

Not only the structure of food before ingestion but also the structure that is formed during digestion play an important role in food digestion. The coagulation or aggregation of milk proteins under gastric conditions to form a structured clot or curd is a unique interaction between the food source and physiological secretion and action. The interaction can take place in various types of dairy products, such as infant formulae, solid cheeses and emulsion-type beverages, all of which contain milk proteins, resulting in a variety of colloidal phenomena under gastric digestion, i.e. aggregation, flocculation/creaming, gelation and clotting. The protein composition, processing treatments and the presence of other food components influence the formation, the structure and the composition of the curd/clot or coagulum. These colloidal stabilizations or destabilizations in the stomach have an impact on the digestion of proteins, lipids and other nutrients, through controlling the kinetics of protein hydrolysis and disintegration of the formed structure. This presentation introduces our recent study on the dynamic in vitro and in vivo digestion of proteins and fat from milk and dairy products with different treatments and different milk resources. The effect of pH, temperature and protein composition on the interactions between gastric enzymes and proteins and the coagulation protein were revealed by the kinetical modelling. The study highlights how various milk matrices can govern the fate of health promoting compounds during digestion. The knowledge could be applied to manipulate the macronutrient delivery and digestion of food products.

食物摄入前的结构及食物在消化过程中形成的结构对食物消化过程都影响很大。食物来源与生理分泌之间独特的相互作用使乳蛋白在胃中形成结构化凝块或聚乳，这种相互作用可以发生在各种类型的乳制品中，如婴儿配方奶粉、固体奶酪和乳化型饮料，这些产品中都含有乳蛋白，从而导致胃消化过程中的各种胶体现象，即聚集、絮凝/凝结、胶凝和结块。蛋白质组成、加工处理和其他食品成分的存在都会影响凝乳/凝块或凝结物的形成、结构和组成。胃中的这些胶体的稳定或不稳定性质可通过控制蛋白质水解和结块的降解动力学对蛋白质、脂质和其他营养物质的消化产生影响。本报告介绍了我们最近对不同处理方法和不同牛奶资源对牛奶和乳制品中蛋白质和脂肪的体外和体内动态消化影响的研究进展，通过动力学模型揭示了pH、温度和蛋白质组成对胃酶与蛋白质和凝结蛋白相互作用的影响。这些研究聚焦了不同牛奶基质如何控制化合物的消化行为，并可将研究结果应用于控制宏量营养素的递送和食品的消化。

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