INRA, UR370 Qualité des Produits Animaux, F-63122 Saint Genès Champanelle, France.
J Agric Food Chem. 2012 Mar 14;60(10):2569-76. doi: 10.1021/jf205280y. Epub 2012 Feb 28.
The present study aimed to evaluate the digestion rate and nutritional quality of pig muscle proteins in relation to different meat processes (aging, mincing, and cooking). Under our experimental conditions, aging and mincing had little impact on protein digestion. Heat treatments had different temperature-dependent effects on the meat protein digestion rate and degradation potential. At 70 °C, the proteins underwent denaturation that enhanced the speed of pepsin digestion by increasing enzyme accessibility to protein cleavage sites. Above 100 °C, oxidation-related protein aggregation slowed pepsin digestion but improved meat protein overall digestibility. The digestion parameters defined here open new insights on the dynamics governing the in vitro digestion of meat protein. However, the effect of cooking temperature on protein digestion observed in vitro needs to be confirmed in vivo.
本研究旨在评估不同肉类加工（老化、绞碎和烹饪）过程中猪肌肉蛋白的消化率和营养价值。在我们的实验条件下，老化和绞碎对蛋白质消化的影响很小。热处理对肉蛋白消化率和降解潜力有不同的温度依赖性影响。在 70°C 时，蛋白质发生变性，通过增加酶对蛋白质切割位点的可及性来提高胃蛋白酶消化速度。高于 100°C 时，与氧化有关的蛋白质聚集会减缓胃蛋白酶的消化，但会提高肉蛋白的整体消化率。这里定义的消化参数为研究肉蛋白体外消化动力学提供了新的见解。然而，需要在体内确认烹饪温度对蛋白质消化的影响。
