Influence of hydrophilic polysaccharide fat replacers on the in vitro digestibility of protein in emulsion-type sausage

被引:11
作者
Zeng, Xianming [1 ]
Lv, Bowen [1 ]
Zhu, Yuan [2 ]
Li, Qiuyue [1 ]
Zhang, Kexin [1 ]
Li, Chao [2 ]
Zhao, Di [1 ]
Li, Chunbao [1 ]
机构
[1] Nanjing Agr Univ Nanjing, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Key Lab Meat Proc & Qual Control, Key Lab Meat Prod Proc,MOE, Nanjing 210095, Peoples R China
[2] Yurun Grp, State Key Lab Meat Proc & Qual Control, Nanjing 211806, Peoples R China
基金
中国国家自然科学基金;
关键词
Hydrophilic polysaccharide; Emulsion -type sausage; Digestibility; ENZYME-SUBSTRATE INTERACTIONS; GASTRIC DIGESTION; PEPSIN; FOOD; INHIBITION; MICROBIOTA; ALGINATE; WEIGHT; IMPACT; MATRIX;
D O I
10.1016/j.foodres.2023.113008
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Hydrophilic polysaccharides have been widely applied as fat replacers in meat products, but their effects on the digestibility of meat proteins has seldom been studied. Replacement of backfat in emulsion-type sausage with konjac gum (KG), sodium alginate (SA) and xanthan gum (XG) were found to reduce the released amino group (-NH2) during simulated gastric digestion and initial intestinal digestion. The suppressed gastric digestibility of protein was verified by the denser structures of protein gastric digests and reduced generation of peptides in gastric digestion when a polysaccharide was added. After the whole gastrointestinal digestion, high level of SA and XG resulted in larger digests and a more obvious SDS-PAGE band between 5 and 15 kDa, and KG and SA significantly reduced the total release of -NH2. Additional of KG, SA and XG were found to the increase the viscosity of the gastric digests mixture, which could account for the reduced hydrolysis efficiency of pepsin during the gastric digestion, as evidenced in the pepsin activity study (decreased by 12.2-39.1%). This work highlights the influence of polysaccharide fat replacer on the digestibility of meat protein by changing the matrix characteristics.
引用
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页数:9
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