Slatkavitz C A, Clydesdale F M
Department of Food Science and Nutrition, University of Massachusetts, Amherst 01003.
Am J Clin Nutr. 1988 Mar;47(3):487-95. doi: 10.1093/ajcn/47.3.487.
The effects of enzymatic digestion on the iron-solubilizing properties of chicken muscle were examined. A water-soluble extract, an acid-soluble extract, and an acid-insoluble fraction were subjected to a simulated gastrointestinal digestion using pancreatin and/or pepsin: The solubility of added Fe was significantly affected only by the acid-insoluble fraction and increased linearly as pepsin digestion progressed from 0 to 4 h. A maximum was reached when this treatment was followed by a 1-h pancreatin digestion. Pepsin digestion products with molecular weight (MW) less than 10,000 solubilized significantly more Fe than those with MW greater than or equal to 10,000. In contrast pancreatin digestion products of MW less than 10,000 were not effective Fe-solubilizing agents. The influence of chicken breast muscle on added Fe solubility appears to be related to the production of digestion intermediates that can act as ligands in the formation of soluble Fe complexes.
研究了酶消化对鸡肉肌肉中铁溶解特性的影响。将水溶性提取物、酸溶性提取物和酸不溶性部分用胰蛋白酶和/或胃蛋白酶进行模拟胃肠消化：添加铁的溶解度仅受酸不溶性部分的显著影响，并且随着胃蛋白酶消化从0小时进展到4小时呈线性增加。当这种处理之后进行1小时的胰蛋白酶消化时达到最大值。分子量（MW）小于10000的胃蛋白酶消化产物比分子量大于或等于10000的产物溶解的铁明显更多。相比之下，分子量小于10000的胰蛋白酶消化产物不是有效的铁溶解剂。鸡胸肉对添加铁溶解度的影响似乎与消化中间体的产生有关，这些中间体可以作为配体参与形成可溶性铁络合物。
