Montowska Magdalena, Pospiech Edward
Institute of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, PL-60-624 Poznan, Poland.
Food Technol Biotechnol. 2016 Dec;54(4):482-488. doi: 10.17113/ftb.54.04.16.4540.
New approaches to rapid examination of proteins and peptides in complex food matrices are of great interest to the community of food scientists. The aim of the study is to examine the influence of microwave irradiation on the acceleration of enzymatic cleavage and enzymatic digestion of denatured proteins in cooked meat of five species (cattle, horse, pig, chicken and turkey) and processed meat products (coarsely minced, smoked, cooked and semi-dried sausages). Severe protein aggregation occurred not only in heated meat under harsh treatment at 190 °C but also in processed meat products. All the protein aggregates were thoroughly hydrolyzed after 1 h of trypsin treatment with short exposure times of 40 and 20 s to microwave irradiation at 138 and 303 W. There were much more missed cleavage sites observed in all microwave-assisted digestions. Despite the incompleteness of microwave-assisted digestion, six unique peptide markers were detected, which allowed unambiguous identification of processed meat derived from the examined species. Although the microwave-assisted tryptic digestion can serve as a tool for rapid and high-throughput protein identification, great caution and pre-evaluation of individual samples is recommended in protein quantitation.
复杂食品基质中蛋白质和肽的快速检测新方法引起了食品科学家群体的极大兴趣。本研究的目的是考察微波辐照对五种熟肉（牛肉、马肉、猪肉、鸡肉和火鸡肉）以及加工肉制品（粗绞肉、烟熏、熟制和半干香肠）中变性蛋白质酶解和酶消化加速的影响。严重的蛋白质聚集不仅发生在190℃苛刻处理下的加热肉中，也发生在加工肉制品中。在用胰蛋白酶处理1小时后，所有蛋白质聚集体在138瓦和303瓦的微波辐照下分别短时间暴露40秒和20秒后都被彻底水解。在所有微波辅助消化中观察到的未切割位点要多得多。尽管微波辅助消化不完整，但检测到了六个独特的肽标记物，这使得能够明确鉴定出所检测物种的加工肉。虽然微波辅助胰蛋白酶消化可作为快速和高通量蛋白质鉴定的工具，但在蛋白质定量方面，建议对单个样品要非常谨慎并进行预先评估。
