猪肉制品的体外蛋白质消化率受加工方法的影响。
In vitro protein digestibility of pork products is affected by the method of processing.
机构信息
Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
出版信息
Food Res Int. 2017 Feb;92:88-94. doi: 10.1016/j.foodres.2016.12.024. Epub 2016 Dec 28.
Processing contributes to different flavors and textures of pork products. However, processing methods have also showed a great impact on meat nutrition. In this study, protein digestibility and digested products were compared among four kinds of processed pork products (cooked pork, emulsion-type sausage, dry-cured pork and stewed pork). Cooked samples were homogenized and digested by pepsin and trypsin. The digestibility of meat proteins was evaluated by particle size measurement, SDS-PAGE, and LC-MS/MS. Emulsion-type sausage had the highest digestibility and the lowest particle size (P<0.05), while stewed pork showed the opposite results (P<0.05). Band profiling on SDS-PAGE gels were significantly different before and after digestion, and between pork products as well. LC-MS/MS analysis revealed that stewed pork samples had the greatest number of 750-3500Da Mw peptides in digested products, while emulsion-type sausage had the smallest number of peptides between 750 and 3500Da. Long-time salting and drying, and long-time and high-temperature cooking may induce pork proteins to being less susceptible to pepsin digestion.
加工处理会影响猪肉产品的不同风味和口感。然而，加工方法也会对肉类营养产生很大的影响。在这项研究中，比较了四种加工猪肉产品（熟猪肉、乳化型香肠、腊肉和炖猪肉）的蛋白质消化率和消化产物。将熟肉样品匀浆并使用胃蛋白酶和胰蛋白酶进行消化。通过粒径测量、SDS-PAGE 和 LC-MS/MS 评估肉蛋白的消化率。乳化型香肠的消化率最高，粒径最小（P<0.05），而炖猪肉则相反（P<0.05）。SDS-PAGE 凝胶上的条带图谱在消化前后以及不同猪肉产品之间存在显著差异。LC-MS/MS 分析表明，炖猪肉样品在消化产物中具有最多数量的 750-3500Da Mw 肽，而乳化型香肠中 750-3500Da 之间的肽数量最少。长时间腌制和干燥，以及长时间高温烹饪可能会导致猪肉蛋白对胃蛋白酶的消化作用降低。
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