Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Products Processing, MOA, Key Lab of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Products Processing, MOA, Key Lab of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Food Chem. 2021 May 1;343:128501. doi: 10.1016/j.foodchem.2020.128501. Epub 2020 Oct 29.
The effects of various heating strategies (72 °C-20 min, 100 °C-60 min) on the digestibility of isoelectric solubilization/precipitation (ISP)-isolated pale, soft, exudative (PSE)-like chicken protein in an in vitro simulated gastrointestinal model were studied. Untreated PSE-like meat protein was used as the control. The hydrophobic groups were much more exposed in ISP-isolated protein than in the control protein, and the difference diminished after heating. The results of SDS-PAGE analyses and digestion kinetic parameters show the ISP isolates had higher digestibility than the control group when heated at 72 °C for 20 min (P < 0.05), but there was no significant difference between the 100 °C heated groups (P > 0.05). Additionally, all ISP-isolated groups showed higher peptide abundance than the control groups. In summary, heating at 72 °C for 20 min is beneficial to increase the digestion properties of ISP-isolated PSE-like chicken protein, but its gel properties are weaker than those of protein heated at 100 °C for 60 min.
研究了不同加热策略（72°C-20 分钟、100°C-60 分钟）对体外模拟胃肠道模型中等电溶解/沉淀（ISP）分离的苍白、柔软、渗出性（PSE）样鸡肉蛋白消化率的影响。未处理的 PSE 样肉蛋白用作对照。与对照蛋白相比，ISP 分离蛋白中的疏水性基团暴露得更多，加热后这种差异减小。SDS-PAGE 分析和消化动力学参数的结果表明，当加热 72°C 20 分钟时，ISP 分离物的消化率高于对照组（P<0.05），但在 100°C 加热组之间没有显著差异（P>0.05）。此外，所有 ISP 分离组的肽丰度均高于对照组。综上所述，72°C 加热 20 分钟有利于提高 ISP 分离的 PSE 样鸡肉蛋白的消化特性，但凝胶特性弱于 100°C 加热 60 分钟的蛋白。
