Lee Seonmin, Jo Kyung, Jeong Seul-Ki-Chan, Choi Yun-Sang, Jung Samooel
Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea.
Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Meat Sci. 2023 Nov;205:109318. doi: 10.1016/j.meatsci.2023.109318. Epub 2023 Aug 20.
Beef is an ideal protein source for use as a complementary food in infants. Considering the limited protein-digesting capacity of infants, it is required to enhance protein digestibility while minimizing the deterioration of beef quality. Thus, this study aimed to determine the effects of high-pressure processing (HPP) on the physicochemical properties and in vitro digestibility of beef proteins in an infant digestion model. HPP at 200 and 300 MPa decreased the tryptophan fluorescence intensity of the myosin and actin fractions relative to that at 0.1 MPa (P < 0.05). Compared to treatment at 0.1 and 100 MPa, HPP at 300 MPa decreased α-helix and β-turn contents in the myosin and actin fractions (P < 0.05), whilst increasing the β-sheet content (P < 0.05). Beef actomyosin content decreased (P < 0.05) during HPP at 200 and 300 MPa (c.f., 0.1 and 100 MPa). After in vitro digestion of beef, HPP at 200 and 300 MPa increased the α-amino group content and the abundance of proteins below 3 kDa in the digesta (P < 0.05). However, due to the considerable lipid oxidation at 300 MPa, HPP at 200 MPa is ideal for improving the protein digestibility of beef when incorporated into complementary foods for infants.
牛肉是用作婴儿辅食的理想蛋白质来源。考虑到婴儿有限的蛋白质消化能力，需要在尽量减少牛肉品质劣化的同时提高蛋白质消化率。因此，本研究旨在确定高压处理（HPP）对婴儿消化模型中牛肉蛋白质理化性质和体外消化率的影响。相对于0.1MPa处理，200MPa和300MPa的高压处理降低了肌球蛋白和肌动蛋白组分的色氨酸荧光强度（P<0.05）。与0.1MPa和100MPa处理相比，300MPa的高压处理降低了肌球蛋白和肌动蛋白组分中的α-螺旋和β-转角含量（P<0.05），同时增加了β-折叠含量（P<0.05）。在200MPa和300MPa的高压处理过程中，牛肉肌动球蛋白含量降低（P<0.05）（对比0.1MPa和100MPa处理）。牛肉体外消化后，200MPa和300MPa的高压处理增加了消化物中α-氨基含量和分子量低于3kDa的蛋白质丰度（P<0.05）。然而，由于300MPa时存在大量脂质氧化，当将牛肉制成婴儿辅食时，200MPa的高压处理是提高牛肉蛋白质消化率的理想选择。
