Lee Seonmin, Choi Yun-Sang, Jo Kyung, Yong Hae In, Jeong Hyun Gyung, Jung Samooel
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.
Food Chem. 2021 Sep 15;356:129707. doi: 10.1016/j.foodchem.2021.129707. Epub 2021 Mar 26.
Meat is a valuable protein source with a balanced composition of essential amino acids and various nutrients. This review aims to identify methods to improve digestion of meat proteins, as well as evaluate the digestive characteristics of infants and the elderly. Immature digestive conditions in infants, including a high gastric pH and low protease concentration, can hinder protein digestion, thus resulting in inhibited growth and development. Likewise, gastrointestinal (GI) tract aging and chronic health problems, including tooth loss and atrophic gastritis, can lead to reduction in protein digestion and absorption in the elderly compared with those in young adults. Moderate heating and several non-thermal technologies, such as aging, enzymatic hydrolysis, ultrasound, high-pressure processing, and pulsed electric field can alter protein structure and improve protein digestion in individuals with low digestive capacity.
肉类是一种宝贵的蛋白质来源，其必需氨基酸和各种营养成分的组成均衡。本综述旨在确定改善肉类蛋白质消化的方法，并评估婴儿和老年人的消化特性。婴儿不成熟的消化状况，包括高胃pH值和低蛋白酶浓度，会阻碍蛋白质消化，从而导致生长发育受抑制。同样，胃肠道衰老和慢性健康问题，包括牙齿脱落和萎缩性胃炎，与年轻人相比，会导致老年人蛋白质消化和吸收减少。适度加热和几种非热技术，如陈化、酶水解、超声、高压处理和脉冲电场，可以改变蛋白质结构并改善消化能力低的个体的蛋白质消化。
