Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Danish Meat Research Institute, Gregersensvej 9, 2630 Taastrup, Denmark.
Meat Sci. 2022 Oct;192:108924. doi: 10.1016/j.meatsci.2022.108924. Epub 2022 Jul 22.
The effect of thermal processing on the in vitro digestibility of pork proteins was studied. Raw samples were considered the control group, while the thermal treatments included 58, 80, 98 and 160 °C for 72 min, 118 °C for 8 min and 58 °C for 17 h, resembling a range of different cooking procedures. Samples were subsequently subjected to pepsin digestion at pH 3.00 in the gastric phase followed by trypsin and α-chymotrypsin at pH 8.00 in the intestinal phase. Pork cooked at 58 °C for 72 min had a significantly higher pepsin digestibility rate than meat cooked at 80 °C or 160 °C. The trend was similar in the intestinal phase, with samples cooked at 58 °C for 72 min having enhanced digestion rate over other treatments after 120 min of digestion. A PLS model pointed out to an inverse relationship between in vitro proteolysis rate and variables like Maillard reaction compounds or protein structural changes.
研究了热处理对猪肉蛋白体外消化率的影响。生肉样本被视为对照组，而热加工处理包括 58、80、98 和 160°C 加热 72 分钟、118°C 加热 8 分钟以及 58°C 加热 17 小时，模拟了一系列不同的烹饪程序。随后，将样品在胃阶段用 pH 3.00 的胃蛋白酶进行消化，然后在肠阶段用 pH 8.00 的胰蛋白酶和α-糜蛋白酶进行消化。在 58°C 加热 72 分钟的猪肉的胃蛋白酶消化率明显高于在 80°C 或 160°C 加热的肉。在肠阶段也有类似的趋势，经过 120 分钟消化后，在 58°C 加热 72 分钟的样品的消化率高于其他处理。PLS 模型指出，体外蛋白质水解率与美拉德反应化合物或蛋白质结构变化等变量呈反比关系。
