State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
J Agric Food Chem. 2024 Oct 9;72(40):22279-22289. doi: 10.1021/acs.jafc.4c04862. Epub 2024 Sep 24.
The effect of the addition of native starch (S) and modified starches (distarch phosphate (SP), acetylated distarch phosphate (AP), and starch acetate (SA)) in emulsion-type sausage on the digestion process of meat protein was studied in this work. The addition of native and modified starches reduced the release of -NH during the simulated gastric digestion stage, whereas the addition of SA increased the total release of -NH after the whole digestion. Peptidomic analysis revealed that the presence of starch decreased the release of peptides in the gastric digestion. The presence of starch reduced the stability of the digests but increased the viscosity of the gastric digestive fluid, which should largely be responsible for the decreased gastric digestibility of meat protein. These results highlighted the physical properties of digests as a key factor affecting the gastric digestion process of meat protein and provided guidance for the application of starches in meat products.
本工作研究了乳化型香肠中添加天然淀粉（S）和改性淀粉（磷酸双淀粉（SP）、乙酰化磷酸双淀粉（AP）和醋酸淀粉（SA））对肉蛋白消化过程的影响。天然淀粉和改性淀粉的添加减少了模拟胃消化阶段中-NH 的释放，而 SA 的添加增加了整个消化后-NH 的总释放量。肽组学分析表明，淀粉的存在减少了胃消化中肽的释放。淀粉的存在降低了消化物的稳定性，但增加了胃消化液的粘度，这应在很大程度上负责肉蛋白胃消化率的降低。这些结果强调了消化物的物理性质是影响肉蛋白胃消化过程的关键因素，并为淀粉在肉制品中的应用提供了指导。
