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在不同的热处理方法下探索干发酵香肠的体外蛋白质消化:化学和分子模拟

Hui Wang^1,2, Changjin Yu¹, Zhen Wang¹

¹School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.

Food chemistry: X

|January 26, 2026

概括

蒸干发酵香肠显著提高了蛋白质的消化能力和生物活性的形成. 这种热处理方法优化了营养吸收,并提供了诸如抗血栓作用等健康益处.

科学领域:

食品科学食品科学食品科学
蛋白质化学蛋白质化学
营养生物化学营养生物化学

背景情况:

干发酵香肠是一种受欢迎的肉制品.
蛋白质的消化能力是食品的关键营养方面.
热处理可以改变蛋白质的结构和功能.

研究的目的:

研究不同热加工方法对干发酵香肠蛋白质消化能力的影响.
确定最佳的热处理技术,以增强蛋白质消化和生物活性生成.

主要方法:

四种热处理方法的比较:蒸,沸,烤和炸.
使用体外胃和肠道消化模型评估蛋白质消化能力.
对体大小分布的分析和生物活性的识别.
分子动力学模拟以阐明蛋白质变性和素结合的机制.

主要成果:

热处理,特别是蒸,通过诱导变质 (β-转/α-螺旋到β-片) 来提高蛋白质的消化能力.
蒸香肠显示了最高的胃/肠道综合消化率 (89.06%) 和最大比例的小 (<1000Da,39.29%).
蒸的香肠产生了丰富的生物活性,具有抗血栓和抗的特性.
分子模拟显示,在90°C时,actin的灵活性增加,与素的结合增强,解释了改善的消化.

结论:

蒸是最有效的热加工方法,可以提高干发酵香肠中的蛋白质消化能力.
优化热处理可以提高发酵肉制品的营养质量和生物活性含量.
这项研究为通过受控热处理开发更健康的发酵肉制品提供了科学基础.

关键词:

可消化性可消化性干的发酵香肠干的发酵香肠.在体外消化过程中消化.肉类蛋白质是一种肉类蛋白质.分子模拟的分子模拟.

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