冻融-老化处理提高了体外婴儿消化模型中牛肉的蛋白质消化率。
Freezing-then-aging treatment improved the protein digestibility of beef in an in vitro infant digestion model.
机构信息
Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, South Korea.
Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, South Korea.
出版信息
Food Chem. 2021 Jul 15;350:129224. doi: 10.1016/j.foodchem.2021.129224. Epub 2021 Feb 6.
In vitro protein digestibility of freezing-then-aged beef was investigated in an infant digestion model. The treatments were divided into freezing-then-aging (FA) and aging-only (AO) groups. Carbonyl and total free sulfhydryl contents were the same between both groups for 14-day aging. Freezing had no effect on beef myofibrillar protein tertiary structure. Although caspase-3 activity did not differ, the FA group showed higher cathepsin B activity than the AO group (p < 0.05). The 10% trichloroacetic acid-soluble α-amino content was higher in FA than AO group, on aging day 14 (p < 0.05). Post in vitro digestion of beef aged for 14 days, the FA group had a higher content, than the AO group, of α-amino groups and proteins digested under 3 kDa (p < 0.05). An electrophoretogram of the digesta showed improved digestion of actin in the FA group. Collectively, the freezing-then-aging process enhanced the protein digestibility of beef in this in vitro infant digestion model.
在婴儿消化模型中研究了冻融老化牛肉的体外蛋白质消化率。处理分为冻融老化（FA）和仅老化（AO）两组。14 天老化后，两组的羰基和总游离巯基含量相同。冷冻对牛肉肌原纤维蛋白三级结构没有影响。虽然 caspase-3 活性没有差异，但 FA 组的组织蛋白酶 B 活性高于 AO 组（p<0.05）。FA 组在 14 天老化时，10%三氯乙酸可溶性α-氨基含量高于 AO 组（p<0.05）。在牛肉老化 14 天后进行体外消化，FA 组的α-氨基基团和在 3 kDa 以下消化的蛋白质含量高于 AO 组（p<0.05）。消化物的电泳图谱显示，FA 组肌动蛋白的消化得到改善。总的来说，在这个体外婴儿消化模型中，冻融老化过程提高了牛肉的蛋白质消化率。
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