Chen Jiahui, Zhao Zhengdong, Zhou Guanghong, Xu Xinglian
Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Food Chem. 2022 Aug 15;385:132652. doi: 10.1016/j.foodchem.2022.132652. Epub 2022 Mar 9.
The effects of tea polyphenols (TPPs) and ultrasound treatment (UDT) on the digestibility of chicken myofibrillar protein (MPN) in anenhanced oxidation system were investigated. As observed, the original aggregates of MPN were much lower in the UDT-assisted group than in the control protein group, and the difference widened after the incorporation of TPPs. The covalent structures of the UDT-assisted oxidation groups were verified via mass spectrometry and amino acid (AAD) measurements. The peptide abundance increased after the UDT-assisted covalent reaction and most of these peptides were derived from the structural proteins of MPNs according to the results of nano-LC-ESI-MS/MS. Digestion kinetic analysis showed that the digestion level of the EGCG-treated group was better than that of the other treated groups, regardless of the UDT-assisted covalent reaction. Overall, the combination of EGCG oxidation and UDT may be an efficient way to promote the nutritional value of the final MPN products.
研究了茶多酚（TPPs）和超声处理（UDT）对强化氧化体系中鸡肉肌原纤维蛋白（MPN）消化率的影响。结果表明，与对照蛋白组相比，超声辅助组中MPN的原始聚集体要少得多，加入TPPs后差异进一步扩大。通过质谱和氨基酸（AAD）测量验证了超声辅助氧化组的共价结构。超声辅助共价反应后肽丰度增加，根据纳米液相色谱-电喷雾电离-质谱/质谱结果，这些肽大多来源于MPNs的结构蛋白。消化动力学分析表明，无论是否有超声辅助共价反应，表没食子儿茶素没食子酸酯（EGCG）处理组的消化水平均优于其他处理组。总体而言，EGCG氧化与超声处理相结合可能是提高最终MPN产品营养价值的有效途径。
