微波加工对肉质,蛋白质结构变化和体外消化能力的影响
Mariero Gawat1, Mike Boland2, Jim Chen3
1School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand.
Food chemistry
|September 15, 2023
概括
工业微波 (MW) 和视频下 (SV) 加工对肉类蛋白质结构的影响不同. 然而,当山羊和羊羔被煮到相同的温柔度时,这两种方法都能达到类似的蛋白质消化能力.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 蛋白质化学 蛋白质化学
背景情况:
- 了解不同方法对肉质的影响对于食品行业至关重要.
- 微波 (MW) 和视频下 (SV) 处理是日益流行的技术,具有不同的热特性.
- 羊肉和羊羔肉是有价值的蛋白质来源,但它们独特的肌肉结构可能对加工有不同的反应.
研究的目的:
- 为了比较工业微波 (MW) 和视频下 (SV) 处理对山羊和羔羊双腿肌肉的影响.
- 分析这些方法对肉质,超结构和蛋白质特性的影响.
- 在相同的柔软性条件下评估蛋白质消化能力和结构变化.
主要方法:
- 用工业MW和SV方法将山羊和绵羊的双腿肌肉成一致的柔软程度.
- 分析包括损失,肉质评估和超结构检查.
- 研究的蛋白质属性包括表面疏水性,颗粒大小分布,二次结构 (使用光谱学) 和体外蛋白质消化性 (测量自由氨基释放).
主要成果:
- 与SV相比,MW处理导致了较大的损失和更显著的超结构损伤.
- MW加工诱导的肌纤维蛋白表面水性比SV更高.
- 无论是MW还是SV都改变了蛋白质的二次结构,增加了β-sheet和随机线圈,同时减少了α-helices和β-turns (p <0.05).
- 虽然SDS-PAGE显示出不同的水解模式,但消化后的总体自由氨基释放在两种方法之间没有显著差异.
结论:
- 工业MW和SV加工对肉类超结构和蛋白质表面的疏水性有不同的影响.
- 尽管结构修改,MW和SV加工,当应用以达到相同的柔软度时,导致山羊和羊肉的整体蛋白质消化能力相似.
- 这些发现表明,敏感性是影响蛋白质消化的关键因素,无论具体的加工诱导的结构变化.
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