三种植物性肉类类别的的体外消化性和溶解性
Ariane Maike Wehrmaker1,2, Wouter de Groot2, Atze Jan van der Goot2
1Saturn Petcare GmbH, Senator-Mester-Straße 1, Bremen, Germany.
Journal of animal physiology and animal nutrition
|April 5, 2024
概括
植物性肉类类似物显示物料的营养供应良好. 剪切和杀菌等加工步骤会影响的溶解度,但不会影响的整体消化能力,它仍然很高.
科学领域:
- 动物营养 动物营养
- 食品科学 食品科学 食品科学
- 可持续的饮食可持续的饮食
背景情况:
- 对物食的植物性肉类类别越来越感兴趣,需要了解它们的营养生物可用性.
- 植物性物食中的加工对营养消化的影响需要研究.
研究的目的:
- 为了评估灭菌植物性肉类类型的消化特性.
- 评估加工步骤对营养物质可溶性和可消化的影响.
主要方法:
- 植物性肉类类似物 (大豆,豆,豆豆) 使用剪切细胞技术进行加工,装和灭菌.
- 在体外消化模型模拟胃和小肠阶段,以分析蛋白质水解.
- 量化了和干物质的消化性,以及的溶解性.
主要成果:
- 蛋白质水解在小肠阶段显著增加,以豆为基础的类似物显示水解程度最高 (56%).
- 在所有加工步骤中,的消化率超过了90%,这表明抗营养因素最小.
- 溶性受到加工的影响 (剪裁减少,绝育部分逆转),但总体营养消化能力与动物物料相比或优于动物物料.
结论:
- 测试的植物性肉类类型的消化特性支持物足够的氨基酸和供应.
- 加工方法可以优化,以管理营养物质的溶解性,特别是.
- 植物性肉类类似物为物养提供了可行的选择,具有可比或改进的营养成分.
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