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 ofSous-Vide Cooked Beef Tendon

作　　者：李天翊 孙健[1] LI Tianyi;SUN Jian(National Center of Meat Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学食品科学技术学院,国家肉品质量安全控制工程技术研究中心,江苏南京210095

出　　处：《食品科学》2024年第24期187-194,共8页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2021YFD2100103)。

摘　　要：本研究将腌制后的牛腱子用不同温度和时间的真空低温蒸煮条件进行蒸煮,并以传统的高温炖煮作为对照组。加热后的牛腱子经体外消化后,消化产物添加至由Caco-2细胞组成的体外吸收模型上模拟吸收过程。通过对蛋白吸收产物进行测定,确定不同温度-时间组合对炖煮牛腱子蛋白质吸收的影响。结果表明,低温蒸煮能够在一定程度上提高游离氨基酸的吸收水平,同时也能提高多肽尤其是300~500 Da小肽的吸收水平。60℃有利于肌球蛋白、肌动蛋白的吸收,而80℃有利于胶原蛋白的吸收。在各处理组中,60℃、8 h的条件使吸收产物中明显出现更多的必需氨基酸和抗氧化氨基酸,并且小分子质量肽段和特异性生物活性肽也更多,展现出最优的营养水平。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 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]