4.7 Article

Real meat and plant-based meat analogues have different in vitro protein digestibility properties

期刊

FOOD CHEMISTRY
卷 387, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132917

关键词

Plant-based meat; Protein structure; Digestibility; Peptidomics; Bioactive peptides

资金

  1. Ministry of Science and Technology [10000]
  2. National Natural Science Foundation [32072211]
  3. Postgraduate Research & Practice Innovation Program of Jiangsu Province [KYCX21_0575]
  4. Jiangsu Innovative Group of Meat Nutrition, Health and Biotechnology

向作者/读者索取更多资源

In this study, the in vitro protein digestion of pork, beef, plant-based pork, and plant-based beef were evaluated to explore their nutritional values. The digestibility of pork was significantly higher than plant-based pork in the gastric phase, while beef had a lower digestibility than plant-based beef. In the intestinal phase, both pork and beef showed higher digestibility than plant-based meat analogues. More small molecular peptides and potential bioactive peptides were identified from pork and beef compared to plant-based meat analogues during gastrointestinal digestion. These differences were closely related to protein secondary structure, disulfide bond formation, and apparent viscosity of the digestion solution.
To explore the nutritional values of meat and meat analogues, the in vitro protein digestion of pork, beef, plant-based pork and beef were evaluated. In the gastric phase, the digestibility of pork was significantly higher than that of the plant-based pork, while the value of beef was lower than that of the plant-based beef. In the intestinal phase, both pork and beef showed higher digestibility than plant-based meat analogues. A greater number of small molecular peptides were identified from pork and beef than from plant-based meat after gastrointestinal digestion. Larger quantities of potential bioactive peptides were released from the meat than from the plant-based meat analogues during digestion. These differences were closely related to protein secondary structure, the formation of disulfide bonds and apparent viscosity of digestion solution. The findings give a new insight into the underlying mechanisms of the different phenotype responses of consumers to meat and plant-based meat.

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