商业肉类来源消化产物的蛋白质组图谱。
Proteome Profiles of Digested Products of Commercial Meat Sources.
作者信息
Li Li, Liu Yuan, Zhou Guanghong, Xu Xinglian, Li Chunbao
机构信息
Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China; Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China.
Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China; Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
出版信息
Front Nutr. 2017 Mar 27;4:8. doi: 10.3389/fnut.2017.00008. eCollection 2017.
This study was designed to characterize -digested products of proteins from four commercial meat products, including dry-cured ham, cooked ham, emulsion-type sausage, and dry-cured sausage. The samples were homogenized and incubated with pepsin and trypsin. The digestibility and particle sizes of digested products were measured. Nano-LC-MS/MS was applied to characterize peptides. The results showed the highest digestibility and the lowest particle size in dry-cured ham ( < 0.05), while the opposite was for cooked ham ( < 0.05). Nano-LC-MS/MS analysis revealed that dry-cured ham samples had the greatest number of 750-3,500 Da Mw peptides in pepsin-digested products. In the digested products of cooked ham and emulsion-type sausage, a lot of peptides were matched with soy protein that was added in the formulations. In addition, protein oxidation was also observed in different meat products. Our findings give an insight into nutritional values of different meat products.
本研究旨在表征四种商业肉类产品（包括干腌火腿、熟火腿、乳化型香肠和干腌香肠）中蛋白质的消化产物。将样品匀浆并与胃蛋白酶和胰蛋白酶一起孵育。测定消化产物的消化率和粒径。应用纳升液相色谱-串联质谱法（Nano-LC-MS/MS）对肽段进行表征。结果显示，干腌火腿的消化率最高且粒径最小（<0.05），而熟火腿则相反（<0.05）。Nano-LC-MS/MS分析表明，干腌火腿样品在胃蛋白酶消化产物中750 - 3500 Da分子量的肽段数量最多。在熟火腿和乳化型香肠的消化产物中，许多肽段与配方中添加的大豆蛋白相匹配。此外，在不同肉类产品中也观察到了蛋白质氧化现象。我们的研究结果为不同肉类产品的营养价值提供了深入见解。
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