NaCl对热诱导牛肉肌原纤维蛋白氧化及消化率的影响

Effect of NaCl on the digestibility of heat-induced beef myofibrillar protein

中文关键词:  食盐  肌原纤维蛋白  体外消化模拟  蛋白质消化率

英文关键词:salt  myofibrillar protein  protein oxidation  in vitro simulated digestion  protein digestibility

中文摘要:

      目的 分析不同盐浓度下肌原纤维蛋白氧化和消化率变化规律。方法 以加热后的牛肉肌原纤维蛋白为研究对象, 探究不同NaCl浓度(0、0.2、0.4、0.6、0.8 mol/L)对其氧化程度的影响, 并采用体外模拟消化试验, 分析不同NaCl浓度对热诱导牛肉肌原纤维蛋白(85℃水浴)消化率的影响。结果 NaCl会造成肌原纤维蛋白氧化且可显著提高肌原纤维蛋白消化率。当NaCl浓度从0逐渐增加到0.8 mol/L时, 肌原纤维蛋白消化率表现为先升高后降低的趋势, 当浓度达到0.4 mol/L时其消化率达到最高的79.78%, 较0 mol/L的55.37%提高了0.45倍。羰基、活性巯基、多肽释放量和游离氨基酸的含量也保持相同趋势, 在NaCl浓度达到0.4 mol/L时, 羰基含量高达7.95 nmol/mg prot, 活性巯基含量高达0.42 mmol/g, 多肽含量达到最高3.475 mg/mL, 游离氨基酸含量达到4740.23 μg/mL。结论 NaCl会造成蛋白质氧化, 适度的NaCl可以促进热诱导牛肉肌原纤维蛋白的消化吸收, NaCl浓度为0.4 mol/L时消化率达到最高。该结果对研究低钠肉制品具有一定指导意义。

英文摘要:

      Objective To analyze the changes of myofibrilillin oxidation and digestibility under different salt concentrations, and explore the oxidation degree of beef products with different salt content and its influence on digestion. Methods Heating beef myofibrillar protein was used to explore the effect of NaCl on the degree of oxidation, and in vitro simulated digestion assays were used to analyze the effects of different NaCl concentrations (0, 0.2, 0.4, 0.6, 0.8 mol/L) on the digestibility of heat-induced beef myofibrillar protein (85℃ water bath). Results NaCl could cause myofibrillin oxidation and significantly increase myofibrillin digestibility. When the NaCl concentration gradually increased from 0 to 0.8 mol/L, the digestibility of myofibrillar protein showed a trend of first increasing and then decreasing, and when the concentration reached 0.4 mol/L, its digestibility reached the highest 79.78%, which was 0.45 times higher than 55.37% of 0 mol/L. The content of carbonyl, active sulfhydryl, free amino acids and the release of peptides also maintained the same trend, carbonyl content was up to 7.95 nmol/mg prot, and active sulfhydryl was up to 0.42 mmol/g, with the content of polypeptides reaching a maximum of 3.475 mg/mL and the content of free amino acids reaching 4740.23 μg/mL at a concentration of 0.4mol/L. Conclusion NaCl can cause protein oxidation, moderate NaCl can promote the digestion and absorption of beef myofibrillar protein, and the digestibility is the highest when the NaCl concentration is 0.4 mol/L. The results have certain guiding significance for the study of low-sodium meat products.