Wen Wenjun, Li Shijie, Wang Junping
College of Food Science and Engineering, Shanxi Agriculture University, Shanxi 030801, China.
Medical College, Nankai University, Tianjin 300350, China.
Foods. 2023 Jul 31;12(15):2905. doi: 10.3390/foods12152905.
Meat product is the main food and major source of daily protein intake. Polyphenols are always introduced into many meat products during processing. Some complex interactions may occur between polyphenol and meat protein during the processing, especially thermal processing, which may affect the digestion of protein. In this experiment, chicken protein and tea polyphenol were interacted in simulated systems to explore the effects of the interaction between meat protein and polyphenols on the digestion of meat protein. The mechanism of tea polyphenol inhibiting chicken protein digestion was studied by analyzing the changes of chicken protein in intrinsic fluorescence, surface plasmon resonance (SPR), reactive sulfhydryl group, and solubility in different solvents. The results showed that the chicken protein digestion had a negative correlation with tea polyphenol concentration and interaction temperature, and the meat protein has a higher affinity to EGCG than protease. The mechanism of tea polyphenol inhibiting chicken protein digestion was related to the changing spatial structure of chicken protein and the decreasing activity of proteases. In the simulation system, at low-concentration tea polyphenol, the inhibition of the tea polyphenol on the digestibility of chicken protein might be mainly caused by the changes in chicken protein structure, while at high concentration, the changes in protein structure and the inhibition of proteases activity played a role together. This experiment revealed the effect and the mechanism of polyphenols on the digestion performance of meat protein and provide more references for the further application of polyphenols in meat processing.
肉类产品是主要食物和日常蛋白质摄入的主要来源。在加工过程中，多酚类物质常常被引入到许多肉类产品中。在加工过程中，尤其是热加工过程中，多酚与肉类蛋白质之间可能会发生一些复杂的相互作用，这可能会影响蛋白质的消化。在本实验中，鸡肉蛋白和茶多酚在模拟体系中相互作用，以探究肉类蛋白质与多酚之间的相互作用对肉类蛋白质消化的影响。通过分析鸡肉蛋白在固有荧光、表面等离子体共振（SPR）、活性巯基以及在不同溶剂中的溶解度等方面的变化，研究了茶多酚抑制鸡肉蛋白消化的机制。结果表明，鸡肉蛋白消化与茶多酚浓度和相互作用温度呈负相关，并且肉类蛋白质对表没食子儿茶素没食子酸酯（EGCG）的亲和力高于蛋白酶。茶多酚抑制鸡肉蛋白消化的机制与鸡肉蛋白空间结构的改变以及蛋白酶活性的降低有关。在模拟体系中，低浓度茶多酚时，茶多酚对鸡肉蛋白消化率的抑制作用可能主要由鸡肉蛋白结构的变化引起，而在高浓度时，蛋白质结构的变化和蛋白酶活性的抑制共同起作用。本实验揭示了多酚对肉类蛋白质消化性能的影响及其机制，为多酚在肉类加工中的进一步应用提供了更多参考。
