超声处理提高了肉品贮藏过程中肌球蛋白复合物流变学特性和体外消化率。
Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage.
机构信息
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
出版信息
Food Chem. 2021 Aug 1;352:129398. doi: 10.1016/j.foodchem.2021.129398. Epub 2021 Feb 23.
We investigated the effects of ultrasonic treatment (400 W, 20 kHz, 45.52 W/L) and storage time (0 d, 3 d, 7 d and 10 d) on functional properties, structural changes and in vitro digestion of actomyosin complex isolated from vacuum-packed pork. As storage time increased, turbidity, surface hydrophobicity, active sulfhydryl and total sulfhydryl of actomyosin complex increased, while protein solubility decreased. Ultrasonic treatment increased surface hydrophobicity, protein solubility and active sulfhydryl content but decreased turbidity and total sulfhydryl content compared with the control. Ultrasonic treatment caused a reduction in α-helix content on 0 day and the fluorescence intensity of tryptophan and tyrosine residues. It increased pancreatin digestibility of actomyosin complex and the number of peptides of smaller than 1 kDa. However, it decreased the number of peptides. The findings provide a new insight into the application of appropriate ultrasonic treatment to promote meat digestibility.
我们研究了超声处理（400W，20kHz，45.52W/L）和储存时间（0d、3d、7d 和 10d）对真空包装猪肉肌球蛋白复合物流变学特性、结构变化和体外消化的影响。随着储存时间的增加，肌球蛋白复合物的浊度、表面疏水性、活性巯基和总巯基增加，而蛋白质溶解度降低。与对照组相比，超声处理增加了表面疏水性、蛋白质溶解度和活性巯基含量，但降低了浊度和总巯基含量。超声处理导致 0 天α-螺旋含量和色氨酸和酪氨酸残基荧光强度降低。它增加了肌球蛋白复合物的胰蛋白酶消化率和小于 1kDa 的肽数量。然而，它减少了肽的数量。研究结果为合理超声处理促进肉消化提供了新的见解。
Zotero 插件