Menezes Eveline A, Oliveira Aline F, França Celia J, Souza Gilberto B, Nogueira Ana Rita A
Instituto de Ciências Exatas e da Natureza, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Unidade Acadêmica dos Palmares Rodovia CE 060, km 51, 62785-000 Acarape, CE, Brazil.
Embrapa Pecuária Sudeste, Rodovia Washington Luiz, Km 234, C.P. 339, 13560-970 São Carlos, SP, Brazil; Group of Applied Instrumental Analysis, Departamento de Quı́mica, Universidade Federal de São Carlos, Rodovia Washington Luiz, Km 235, C.P.676, 13565-905 São Carlos, SP, Brazil.
Food Chem. 2018 Feb 1;240:75-83. doi: 10.1016/j.foodchem.2017.07.090. Epub 2017 Jul 19.
The bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein was evaluated after submitting beef, pork, and chicken to five different thermal treatments. The bioaccessibility of crude protein and metals were simulated by using in vitro enzymatic digestion with a gastric fluid solution and dialysability approach. Inductively coupled plasma optical spectrometry was used to quantify the dialyzable fraction and the total mineral content after microwave-assisted digestion. Graphite furnace atomic absorption spectrometry quantified Cu in chicken dialyzable fraction. The increase of temperature and heat exposure period decreased the protein bioaccessibility. Considering the total and dialyzable fraction, beef is an important source of Cu, Fe, Mg, and Zn to the human diet. The results of Fourier-transform infrared spectroscopy indicated physical changes in the treated samples related to protein denaturation, which was probably responsible for the decreased bioaccessibility of minerals and protein, mainly at higher temperatures.
在对牛肉、猪肉和鸡肉进行五种不同的热处理后，评估了钙、铜、铁、镁、锌和粗蛋白的生物可及性。通过使用胃流体溶液进行体外酶消化和透析法模拟粗蛋白和金属的生物可及性。采用电感耦合等离子体光谱法对微波辅助消解后的可透析部分和总矿物质含量进行定量。石墨炉原子吸收光谱法对鸡肉可透析部分中的铜进行定量。温度和热暴露时间的增加降低了蛋白质的生物可及性。考虑到总量和可透析部分，牛肉是人类饮食中铜、铁、镁和锌的重要来源。傅里叶变换红外光谱的结果表明，处理后的样品发生了与蛋白质变性相关的物理变化，这可能是矿物质和蛋白质生物可及性降低的原因，主要是在较高温度下。
