在可食用的猪肉副产品中蛋白质的消化概况
Xianming Zeng1, Bowen Lv1, Kexin Zhang1
1School of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Foods (Basel, Switzerland)
|July 11, 2023
概括
可食用的猪肉副产品,如肝脏和,具有不同的蛋白质消化能力. 虽然皮肤在模拟的胃条件下消化得很好,但体显示出更好的肠道消化,揭示出独特的营养价值.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 胃肠病学 胃肠病学
背景情况:
- 可食用的猪肉副产品很受欢迎,但它们的蛋白质消化特性尚未得到充分研究.
- 了解消化是评估这些蛋白质来源的营养价值的关键.
研究的目的:
- 为了比较煮熟的猪肝,心脏,和皮肤的蛋白质消化能力与猪肉细肉.
- 分析消化的副产品中的体大小,生物活性和自由氨基酸概况.
主要方法:
- 使用模拟的胃和肠道消化模型.
- 通过测量未消化的部分来评估蛋白质的消化能力.
- 分析了体大小,生物活性和自由氨基酸含量.
主要成果:
- 煮熟的猪皮具有最高的胃消化能力,但肠道消化能力较低.
- 煮熟的猪肉是胃消化能力最低的,但肠道消化能力更高.
- 猪肝和皮肤产生更大的,而和肝消化显示出更高的生物活性概率.
结论:
- 猪肉副产品表现出不同的蛋白质消化性,不同于薄肉.
- 和肝消化物含有具有更高生物活性潜力的和特定的自由氨基酸.
- 这些发现突出了不同猪肉副产品的独特营养贡献.
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