期刊
FOOD CHEMISTRY
卷 209, 期 -, 页码 177-184出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.04.027
关键词
Thiol oxidation; Carbonylation; gamma-glutamic semialdehyde; alpha-amino adipic semialdehyde; 4-Hydroxyphenylalanine; Proteolysis during digestion
资金
- Institute for Agricultural and Fisheries Research (ILVO)
- Federal Public Service of Health, Food Chain Safety and Environment, Belgium [RF-11/625 MEATNOX]
The effect of protein oxidation on proteolysis during meat digestion was investigated following storage and subsequent in vitro digestion of beef and pork patties. Protein oxidation was evaluated as thiol oxidation, total carbonylation, and specific carbonylation (alpha-amino adipic and gamma-glutamic semialdehyde). Furthermore, 4-hydroxyphenylalanine, a hydroxylation product of phenylalanine, was identified and quantified as a new protein oxidation marker. After 7 days of chilled illuminated storage (4 degrees C), significant oxidative modifications were quantified and the oxidative degradation was continued during in vitro digestion. The observed effects were more abundant in beef patties. Protein oxidation before digestion resulted in impaired proteolysis during digestion. (C) 2016 Elsevier Ltd. All rights reserved.
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