期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 142, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2021.110984
关键词
Air-dried yak meat; Protein digestibility; Protein oxidation; Protein crosslinking; Lipid oxidation
资金
- National Natural Science Foundation of China [31760482, 31860426]
- Gansu Key R&D Project of China [20YF3NA016]
- National Modern Agricultural Industry (Beef Cattle) Technical System Construction-Special [CARS-37]
- Fostering Foundation for the Excellent Ph.D. Dissertation of Gansu Agricultural University [YB2018003]
The study revealed that lipid oxidation products during the processing of air-dried yak meat promoted protein oxidation, leading to a decrease in protein digestibility. The oxidation and crosslinking of proteins were found to be responsible for the reduced digestibility.
In this study, the changes in the digestibility of myofibrillar protein were investigated during the processing of traditional air-dried yak meat to reveal the underlying mechanism of cascade induction among lipid oxidation, protein oxidation, and protein digestibility. The results show that, during the processing, its moisture content, water activity, lightness (L*), yellowness (b*), and springiness were dramatically reduced (P < 0.05), while its pH, hardness, cohesiveness, and chewiness increased significantly (P < 0.05); and its redness (a*) experienced an increase first and a decrease later (P < 0.05). With the extension of processing time, its lipid-oxidized products and protein carbonyl compounds significantly increased (P < 0.05), showing a significant correlation between them (P < 0.05). With the increase in protein oxidation, the a-helices was unfolded and transformed into beta-sheet and random coil (P < 0.05). Moreover, the disulfide bonds and dityrosine of the protein cross-linking products were significantly increased (P < 0.05). Therefore, the hydrolysis rate of protein by proteases was largely correlated with carbonyl, disulfide bonds, and dityrosine (P < 0.01). In conclusion, during the processing of air-dried yak meat, lipid-oxidized products appeared to have promoted protein oxidation. It was also found that the decrease in protein digestibility was caused by protein carbonylation and crosslinking, which affected the combination of pepsin and protein.
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