期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 68, 期 4, 页码 1136-1146出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.9b06618
关键词
peptidomics; enzymatic tenderization; bitter peptide; pre-digestion; digestibility
资金
- Nanjing Agricultural University [JCQY201905]
- National Key R&D Program of China [2018YFC1602804]
- National Natural Science Foundation of China [31701727]
- Funds of Guangdong Province Key Laboratory for Green Processing Natural Products and Product Safety [KL-2018-10]
This work investigated the influence of enzymatic tenderization on digestibility changes of beef semimembranosus proteins using peptidomics methods. Hydrolysis by proteinase K and bromelain elevated the average bitterness index of identified peptides by generating high-Q values peptides (1714-1790 Cal/mol), including KDLFDPIIQ, LIDDHFLFDKPVSPL, and QLIDDHFLFDKPVSPLLL. Proteolysis during enzymatic tenderization acted as a pre-digestion step and significantly elevated the degree of hydrolysis of beef protein (by 4.5-17.3%) in subsequent simulated gastrointestinal digestion. Peptidomics analysis of digests revealed large variations in the peptide composition, which was positively correlated with the degree of proteolysis during enzymatic tenderization. Enzymatic tenderization with proteinase K- (for 0.5 h) or bromelain-treated samples largely increased the survival rate (by 65.5 or 82.8%) of peptides during simulated digestion, possibly because of the secondary enzyme-substrate interaction effect. This work could provide a new sight into the possible influence of enzymatic tenderization on meat nutrition.
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