Qingqing Tang, Yushuo Sun, Ziqi Yao, Nanqi Xueyu, Bowen Lv, Di Zhao, Xianming Zeng, Chunbao Li
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引用次数: 0
摘要
这项工作研究了在乳化型香肠中添加原生淀粉(S)和变性淀粉(磷酸二淀粉(SP)、乙酰化磷酸二淀粉(AP)和醋酸淀粉(SA))对肉类蛋白质消化过程的影响。在模拟胃消化阶段,原生淀粉和改性淀粉的加入减少了 -NH2 的释放,而 SA 的加入则增加了整个消化过程中 -NH2 的总释放量。肽组分析表明,淀粉的存在减少了肽在胃消化过程中的释放。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,这应该是肉类蛋白质胃消化率降低的主要原因。这些结果突显了消化物的物理特性是影响肉类蛋白质胃消化过程的关键因素,并为淀粉在肉类产品中的应用提供了指导。
Starch in Emulsion-Type Sausage Reduced the Gastric Digestibility of Meat Protein by Reducing the Stability and Increasing the Viscoelasticity of Gastric Digests
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 −NH2 during the simulated gastric digestion stage, whereas the addition of SA increased the total release of −NH2 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.
期刊介绍:
The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.