在胃肠道消化过程中使用蛋白质溶解酶进行纹理修饰的肉类的行为,模拟老年人的改变
Marta Gallego1, Raúl Grau1, Pau Talens1
1Departamento Tecnología de Alimentos, Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Meat science
|September 17, 2023
概括
蛋白质溶解酶如梅林,帕帕因和风味酶改变了肉的质地,使和吞更容易. 这些受酶处理的肉类显示了蛋白质消化能力的改善,有利于食障碍或老年人.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 营养科学 营养科学
背景情况:
- 消化不良和困难影响老年人群的营养摄入量.
- 质地修改食品对于这些个体的安全和充足营养至关重要.
- 蛋白质分解酶为肉质质量修改提供了一个潜在的方法.
研究的目的:
- 为那些有/吞困难的个人开发使用布罗梅林,帕帕因和风味酶的纹理修饰肉.
- 为了描述受酶处理的肉类的物理化学和纹理特性.
- 在模拟的老年条件下评估改性肉类的蛋白质消化能力和胃肠道行为.
主要方法:
- 肉样品被用胺素,帕帕因和flavourzyme处理.
- 分析了物理化学性质 (水分,重量,颜色) 和纹理参数 (硬度,凝聚力,弹性).
- 进行了仪器测试和模拟的胃肠道消化.
- 在标准和改变的胃/肠道条件下评估了蛋白质消化能力.
主要成果:
- 与对照组相比,酶处理改变了肉的水分,重量,直径和颜色.
- 硬度和凝聚力基本保持不变,但调味酶降低了弹性.
- 仪器口显示结构分解,调味酶样本具有更高的一致性.
- 蛋白质消化能力在消化后显著增加,而调味酶在改变的消化模式中显示出好处.
结论:
- 蛋白质溶解酶治疗可以改变肉质,以帮助消化不良的个体.
- 芳香酶治疗显示了增强蛋白质消化能力的潜力,特别是在模拟的改变消化条件下.
- 这些发现支持为老年人和消化不良的人群开发改进的纹理修饰肉制品.
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