Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
College of Animal Science and Food Engineering, Jinling Institute of Technology, Nanjing 210038, PR China.
Food Chem. 2025 Feb 1;464(Pt 2):141751. doi: 10.1016/j.foodchem.2024.141751. Epub 2024 Oct 24.
This study aimed to investigate the effect of different thermal processing treatments on the protein digestion characteristics of beef. The beef samples were subjected to different cooking methods, namely steaming, boiling, and roasting, and different core temperatures (75 °C, 80 °C, 85 °C, and 90 °C), and were subjected to in vitro gastrointestinal digestion simulation. All the thermal processing treatments increased the protein digestibility; the samples that were steamed at 85 °C (S), boiled at 80 °C (B), and roasted at 80 °C (R) showed the biggest gains. The S released more peptide species after gastrointestinal digestion, according to peptididomic studies. These differences were closely related to protein structure. Thermal processing treatments resulted in a higher degree of proteolysis and looser protein conformation, as evidenced by decreased intrinsic fluorescence and electrophoretic band intensity, increased surface hydrophobicity, and the change in protein secondary structure from α-helix to β-sheet and random coil. Based on the results, S was identified as the optimal thermal processing treatment for enhancing the digestibility of beef protein. The results provide valuable insights into the nutritional qualities and digestion of heat-processed beef protein.
本研究旨在探讨不同热加工处理对牛肉蛋白质消化特性的影响。将牛肉样品分别采用蒸、煮和烤三种不同的烹饪方法，并设置不同的核心温度（75°C、80°C、85°C 和 90°C），然后进行体外胃肠消化模拟。所有热加工处理均提高了蛋白质的消化率；在 85°C 下蒸制的样品（S）、在 80°C 下煮制的样品（B）和在 80°C 下烤制的样品（R）的增益最大。通过肽组学研究发现，S 在胃肠消化后释放出更多的肽类物质。这些差异与蛋白质结构密切相关。热加工处理导致蛋白质水解程度更高，蛋白质构象更松散，表现在内源荧光和电泳条带强度降低、表面疏水性增加以及蛋白质二级结构从α-螺旋向β-折叠和无规卷曲的转变。基于这些结果，S 被确定为提高牛肉蛋白质消化率的最佳热加工处理方法。研究结果为热加工牛肉蛋白质的营养品质和消化提供了有价值的见解。
