Freezing-then-aging treatment improved the protein digestibility of beef in an in vitro infant digestion model.
Food Chem
; 350: 129224, 2021 Jul 15.
Article
em En
| MEDLINE
| ID: mdl-33626399
ABSTRACT
In vitro protein digestibility of freezing-then-aged beef was investigated in an infant digestion model. The treatments were divided into freezing-then-aging (FA) and aging-only (AO) groups. Carbonyl and total free sulfhydryl contents were the same between both groups for 14-day aging. Freezing had no effect on beef myofibrillar protein tertiary structure. Although caspase-3 activity did not differ, the FA group showed higher cathepsin B activity than the AO group (p < 0.05). The 10% trichloroacetic acid-soluble α-amino content was higher in FA than AO group, on aging day 14 (p < 0.05). Post in vitro digestion of beef aged for 14 days, the FA group had a higher content, than the AO group, of α-amino groups and proteins digested under 3 kDa (p < 0.05). An electrophoretogram of the digesta showed improved digestion of actin in the FA group. Collectively, the freezing-then-aging process enhanced the protein digestibility of beef in this in vitro infant digestion model.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Proteínas
/
Digestão
/
Conservação de Alimentos
/
Congelamento
/
Modelos Biológicos
Tipo de estudo:
Prognostic_studies
Limite:
Aged
/
Animals
/
Humans
/
Infant
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2021
Tipo de documento:
Article