Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Food Res Int. 2020 Aug;134:109225. doi: 10.1016/j.foodres.2020.109225. Epub 2020 Apr 7.
Collagen, especially type I collagen, a major component for connective tissue in meat, determines the background tenderness and affects digestibility of meat. Heating may induce great changes in protein structure and its pepsin-treated digestion. The objective of this study was to investigate how heating affected type I collagen structure and in vitro pepsin-treated digestion. Type I collagen was heated at 60 °C, 70 °C, 80 °C for 0.5 to 2.5 h, and the spectrometric measurements and in vitro pepsin digestion were performed. Increased heating temperature caused the exposure of aromatic residues and an elevation of intensity of synchronous fluorescence spectra, but a reduction in the conformational stability of type I collagen (P < 0.05). Under the in vitro pepsin digestion, the Km value of enzymatic reaction increased as heating temperature rose, but overheating attenuated the affinity of type I collagen to pepsin. Heating at 70 °C for 0.5 h is good for type I collagen to get higher digestion.
胶原蛋白，尤其是作为肉中结缔组织主要成分的 I 型胶原蛋白，决定了肉的背景嫩度并影响其消化率。加热会引起蛋白质结构及其胃蛋白酶处理消化的巨大变化。本研究旨在探讨加热如何影响 I 型胶原蛋白结构和体外胃蛋白酶处理消化。将 I 型胶原蛋白在 60°C、70°C、80°C 下加热 0.5 至 2.5 小时，然后进行光谱测量和体外胃蛋白酶消化。升高的加热温度导致芳香族残基的暴露和同步荧光光谱强度的升高，但 I 型胶原蛋白构象稳定性降低（P<0.05）。在体外胃蛋白酶消化下，随着加热温度的升高，酶反应的 Km 值增加，但过热会降低 I 型胶原蛋白与胃蛋白酶的亲和力。70°C 加热 0.5 小时有利于 I 型胶原蛋白获得更高的消化率。
