中国食品学报2023，Vol.23Issue(12)：29-36,8.DOI:10.16429/j.1009-7848.2023.12.004
表没食子儿茶素没食子酸酯对微波加热海鲈鱼鱼片消化特性的影响
Effect of Epigallocatechin Gallate on Digestive Properties of Sea Bass Fillets by Microwave Heating
摘要
Abstract
The effects of gallic chatechin gallate(EGCG)on the digestion properties and protein oxidation of sea bass fillets by microwave heaing was studied.By simulating the gastrointestinal digestion process,the digestibility,particle size,carbonyl,free sulfhydryl,free amino acid contens changes and the morphology of the digestion products were de-termined.The results showed that digestion of sea bass fillets was basically completed at 40 min,and the protein di-gestibility was 75.23％.The sea bass slices by EGCG-treating were digested for a longer time,but there was no signifi-cant effect on the digestibility.After 120 min of intestinal digestion,the protein digestibility reached 72.13％～76.16％.The carbonyl content in gastric digestion was significantly higher than that in intestinal digestion.After 40 min of digestion in the intestine,the carbonyl content was decreased by 20.76％-30.58％.EGCG delayed the reduction of free sulfhydryl content,and reduced the oxidation level of protein.The particle size in the digestion product system of the EGCG treat-ment group decreased in concentration-dependent type and reduced the micromorphological aggregation,while reducing the content of free amino acids.关键词
表没食子儿茶素没食子酸酯/微波加热/海鲈鱼鱼片/消化特性/蛋白质氧化Key words
epigallocatechin gallate/microwave heating/sea bass fillets/digestive properties/protein oxidation引用本文复制引用
李颖畅,朱永丽,崔蕾,董高缘,仪淑敏,励建荣..表没食子儿茶素没食子酸酯对微波加热海鲈鱼鱼片消化特性的影响[J].中国食品学报,2023,23(12):29-36,8.基金项目
"十三五"国家重点研发计划项目(2018YFD0901004) （2018YFD0901004）
