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. 2024 Jun;212:109468. doi: 10.1016/j.meatsci.2024.109468. Epub 2024 Feb 28.
This study investigated whether the freezing-then-aging treatment of beef affects protein digestibility and release of potentially bioactive peptides using an in vitro infant digestion model. After 28 days of storage, aged-only (AO) and frozen-then-aged (FA) beef exhibited higher α-amino group contents in the 10% trichloroacetic acid-soluble fraction compared to day 0 (P < 0.05). Following in vitro digestion in the infant model, FA showed higher contents of α-amino groups and smaller proteins (<3 and 1 kDa) than day 0 and AO (P < 0.05). Relative contributions of myofibrillar, sarcoplasmic, and stromal proteins to the bioactive peptides released from AO and FA differed from those of day 0. In addition, FA exhibited a higher proportion of potential bioactive peptide sequences. Overall, freezing-then-aging treatment can enhance the potential health benefits of beef to be used as a protein source for complementary foods.
本研究采用体外婴儿消化模型，考察了牛肉的冻融处理对其蛋白质消化率和潜在生物活性肽释放的影响。在 28 天贮藏后，与处理当天（0 天）相比，仅老化（AO）和冻融后老化（FA）牛肉在 10%三氯乙酸可溶性部分的α-氨基基团含量更高（P＜0.05）。在婴儿模型的体外消化后，FA 组的 α-氨基基团含量和＜3 kDa 和 1 kDa 的小蛋白含量均高于 0 天和 AO 组（P＜0.05）。与 0 天相比，来自 AO 和 FA 的生物活性肽的肌原纤维、肌浆和基质蛋白的相对贡献不同。此外，FA 表现出更高比例的潜在生物活性肽序列。总的来说，冻融处理可以提高牛肉作为补充食品蛋白质来源的潜在健康益处。
