National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Food Safety Key Lab of Liaoning Province. College of Food Science and Technology, Bohai University. Jinzhou, 121013, China.
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Food Safety Key Lab of Liaoning Province. College of Food Science and Technology, Bohai University. Jinzhou, 121013, China.
Meat Sci. 2023 Oct;204:109239. doi: 10.1016/j.meatsci.2023.109239. Epub 2023 Jun 7.
This study aimed to evaluate protein oxidation and in vitro digestion characteristics of lamb that was grilled from raw to charred (0-30 min). Results showed that protein oxidation was aggravated with the time of grilling, indicated by a significant linear increase in carbonyl groups and a linear decrease in sulfhydryl groups. Proteins had the highest simulated gastric and gastrointestinal digestibility at 10-15 min of grilling. Newly formed specific peptides were continuously released during the grilling process. The identified peptides were mainly derived from creatine kinase, phosphoglycerate kinase, actin and myosin light chain. Protein oxidation was closely related to digestive characteristics, and grilling for >15 min would aggravate protein oxidation and reduce its digestibility. Therefore, at 220 °C lamb should not be grilled for longer than 15 min.
本研究旨在评估从生到焦（0-30 分钟）烤制羊肉的蛋白质氧化和体外消化特性。结果表明，随着烤制时间的延长，蛋白质氧化加剧，羰基含量呈线性增加，巯基含量呈线性下降。蛋白质在烤制 10-15 分钟时具有最高的模拟胃和胃肠道消化率。在烤制过程中不断释放新形成的特定肽。鉴定出的肽主要来源于肌酸激酶、磷酸甘油酸激酶、肌动蛋白和肌球蛋白轻链。蛋白质氧化与消化特性密切相关，烤制时间超过 15 分钟会加剧蛋白质氧化并降低其消化率。因此，在 220°C 下，羊肉烤制时间不应超过 15 分钟。
