Pulsed electric field improved protein digestion of beef during in-vitro gastrointestinal simulation

被引：49
作者：
Bhat, Z. F. [1 ]
Morton, James D. [1 ]
Mason, Susan L. [1 ]
Bekhit, Alaa El-Din A. [2 ]
机构：
[1] Lincoln Univ, Fac Agr & Life Sci, Dept Wine Food & Mol Biosci, Christchurch 7647, New Zealand
[2] Univ Otago, Dept Food Sci, POB 56, Dunedin 9054, New Zealand
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2019年 / 102卷
关键词：
Pulsed electric field; In-vitro protein digestion; Protein profile; Free amino acid analysis; Mineral profile; HIGH-PRESSURE TREATMENT; BIOACTIVE COMPOUNDS; MEAT; DIGESTIBILITY; COOKING; BIOACCESSIBILITY; OPPORTUNITIES; AGGREGATION; TEMPERATURE; VEGETABLES;
D O I：
10.1016/j.lwt.2018.12.013
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Effect of pulsed electric field (PEF) on in-vitro simulated gastrointestinal protein digestion of cold-boned beef Semirnembranosus was elucidated. PEF treated [T-1 5.0 kV (90 Hz); T-2, 10 kV (20 Hz)) samples along with control were subjected to in-vitro simulated gastrointestinal protein digestion. Samples collected at 0, 30 and 60 min of gastric digestion and 120 and 180 min of intestinal digestion were analysed for protein digestibility (%), soluble protein (%), protein profile (SDS-PAGE), free amino acid analysis and mineral profile. Significantly higher (P < 0.05) protein digestibility (%) and soluble protein (%) values were observed for PEF treated samples. No negative impact (P > 0.05) of PEF was observed on the release of various minerals from the muscle during the digestion. By modifying the protein profile of the meat digests, PEF processing had a positive influence on in-vitro digestion kinetics that led to a faster and greater digestion of proteins during simulated gastrointestinal digestion.
引用
收藏
页码：45 / 51
页数：7
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