抗坏血酸盐和苹果酚类物质对乳化型香肠在储存和体外消化过程中蛋白质氧化的影响。
Ascorbate and Apple Phenolics Affect Protein Oxidation in Emulsion-Type Sausages during Storage and in Vitro Digestion.
作者信息
Rysman Tine, Van Hecke Thomas, De Smet Stefaan, Van Royen Geert
机构信息
Technology and Food Science Unit, Institute for Agricultural and Fisheries Research (ILVO) , Brusselsesteenweg 370, 9090 Melle, Belgium.
Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium.
出版信息
J Agric Food Chem. 2016 May 25;64(20):4131-8. doi: 10.1021/acs.jafc.6b00437. Epub 2016 May 11.
The effect of sodium ascorbate and apple phenolics on the oxidative stability of emulsion-type sausages during storage and digestion was investigated. Emulsion-type sausages containing 0.05% sodium ascorbate or 3% freeze-dried apple pomace were subjected to chilled illuminated storage and subsequent in vitro digestion. Lipid oxidation was assessed as TBARS, and protein oxidation was evaluated as thiol oxidation, total carbonyls, and γ-glutamic and α-amino adipic semialdehyde. Proteolysis was measured after digestion to evaluate protein digestibility. The results suggest the presence of protein-ascorbate and protein-phenol interactions, which may decrease protein digestibility and may interfere with spectrophotometric methods for measuring oxidation.
研究了抗坏血酸钠和苹果酚类物质对乳化型香肠在储存和消化过程中氧化稳定性的影响。含有0.05%抗坏血酸钠或3%冻干苹果渣的乳化型香肠进行冷藏光照储存及随后的体外消化。脂质氧化以硫代巴比妥酸反应物（TBARS）评估，蛋白质氧化以巯基氧化、总羰基以及γ-谷氨酸和α-氨基己二酸半醛评估。消化后测量蛋白水解以评估蛋白质消化率。结果表明存在蛋白质-抗坏血酸和蛋白质-酚类相互作用，这可能会降低蛋白质消化率，并可能干扰用于测量氧化的分光光度法。
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