食品科学2024，Vol.45Issue(24)：187-194,8.DOI:10.7506/spkx1002-6630-20240602-005
不同温度-时间组合对炖煮牛腱子蛋白质吸收特性的影响
Effects of Different Temperature-Time Combinations on Protein Absorption Characteristics of Sous-Vide Cooked Beef Tendon
摘要
Abstract
In this study,marinated beef tendon was subjected to sous-vide cooking under different combinations of temperature and time.Traditional high-temperature stewing was used as a control.The cooked meat was digested in vitro and the digest was added to an in vitro absorption model based on Caco-2 cells to simulate the absorption process.The effects of different temperature-time combinations on the protein absorption of sous-vide cooked beef tendon were determined by measuring the protein absorption products.The results showed that sous-vide processing increased the absorption of free amino acids and peptides especially those with small molecular mass of 300-500 Da.Sous-vide cooking at 60℃favored the absorption of myosin and actin,while sous-vide cooking at 80℃favored the absorption of collagen.Compared with the other treatment groups,sous-vide cooking at 60℃for 8 h resulted in the occurrence of significantly more essential amino acids and antioxidant amino acids as well as more small-molecular-mass peptides and specific bioactive peptides in the absorbed products,showing higher nutritional levels.关键词
低温蒸煮/模拟吸收/游离氨基酸/肽组学Key words
sous-vide/simulated absorption/free amino acid/peptidomics分类
轻工纺织引用本文复制引用
李天翊,孙健..不同温度-时间组合对炖煮牛腱子蛋白质吸收特性的影响[J].食品科学,2024,45(24):187-194,8.基金项目
"十四五"国家重点研发计划重点专项(2021YFD2100103) （2021YFD2100103）
