J Agric Food Chem. 2015 Jan 14;63(1):250-61. doi: 10.1021/jf505323g.
This study was designed to investigate the effect of cooking on in vitro digestibility and peptide profiling of pork protein. We simulated gastrointestinal digestion of cooked pork that was treated with pepsin alone or followed by trypsin treatment. Digested products were identified using matrix-assisted laser desorption/ionization–time-of-flight mass spectrometry and liquid chromatography–mass spectrometry analyses. Cooking led to a reduction (p < 0.05) in digestibility and band intensities on sodium dodecyl sulfate–polyacrylamide gel electrophoresis gels. Peptide profiling and identification analyses also showed significant difference (p < 0.05) in the m/z ranges and number of peptides from the pepsin-digested products between raw (4 °C) and very well done samples (100 °C). Peptides sequenced from pepsin-digested samples under lower degrees of doneness disappeared as the temperature increased. Meanwhile, the trypsin cleavages appeared more consistent among different degrees of cooking. Further work may be needed to evaluate the bioavailability of the digested products under different cooking temperatures.
本研究旨在探讨烹饪对猪肉蛋白体外消化率和肽谱的影响。我们模拟了胃蛋白酶单独处理或随后用胰蛋白酶处理的熟猪肉的胃肠道消化。使用基质辅助激光解吸/电离-飞行时间质谱和液相色谱-质谱分析鉴定消化产物。烹饪导致消化率降低（p < 0.05）和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳凝胶上的条带强度降低。肽谱和鉴定分析还显示，在质荷比范围和肽的数量方面，来自胃蛋白酶消化产物的差异在生肉（4°C）和非常熟的样品（100°C）之间具有统计学意义（p < 0.05）。随着温度的升高，从未煮熟的胃蛋白酶消化样品中测序的肽消失了。同时，在不同的烹饪程度下，胰蛋白酶的切割更加一致。可能需要进一步的工作来评估不同烹饪温度下消化产物的生物利用度。
