在婴儿体外消化模型中，牛肉随老化时间延长蛋白消化率增加。
Increased protein digestibility of beef with aging in an infant in vitro digestion model.
机构信息
Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea.
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
出版信息
Meat Sci. 2020 Nov;169:108210. doi: 10.1016/j.meatsci.2020.108210. Epub 2020 Jun 8.
This study investigated the protein digestibility of aged beef using an infant in vitro digestion model. Semitendinosus muscles were vacuum-packed and aged for 0, 7, and 14 days at 4°C. Malondialdehyde content of raw and cooked beef increased with aging (P < .05). However, no changes in carbonyl content were observed for aged raw and cooked beef samples. The α-amino group content and myofibrillar fragmentation index of beef increased with aging (P < .05). The α-amino group content of cooked beef digesta increased upon aging (P < .05). Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed the decrease in band intensities of actin in the digesta of aged beef. These results highlight the improvement in the protein digestibility of beef aged for 7 and 14 days. Therefore, aged beef is more desirable as complementary food owing to increased protein digestibility.
本研究采用婴儿体外消化模型研究了 aged beef 的蛋白质消化率。半腱肌肌肉采用真空包装，在 4°C 下分别老化 0、7 和 14 天。生肉和熟肉的丙二醛含量随着老化而增加（P<.05）。然而，老化的生肉和熟肉样品的羰基含量没有变化。牛肉的α-氨基基团含量和肌原纤维碎片化指数随着老化而增加（P<.05）。随着老化，熟牛肉消化物中的α-氨基基团含量增加（P<.05）。十二烷基硫酸钠聚丙烯酰胺凝胶电泳显示， aged beef 消化物中肌动蛋白的条带强度降低。这些结果表明，aged beef 的蛋白质消化率得到了提高，aged 时间为 7 天和 14 天的 aged beef 更适合作为补充食品，因为其蛋白质消化率提高了。
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