科研之友
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摘要
Currently, the increasing interest in oxidation of food proteins has led to highlight the influence of protein oxidation on food quality and human nutrition.Lipid oxidation is of great concern to the food industry and consumers.In this study, the effect of lipid oxidation on proteolytic properties of porcine myofibrillar proteins was investigated using two-stage in vitro digestion.Myofibrillar proteins were oxidized by a lipid-oxidized system.The nutritional and antioxidant properties of the digests were also investigated.The content of carbonyl increased (p < 0.05) along with the increasing concentration of oxidants while the changes of SH/S-S were biphasic.Oxidative modification of protein enhanced the proteolytic susceptibility to the gastric tract while depressed the gastric-intestinal tract.Analysis of correlation revealed that both gastric-digestion and the gastric-intestinal digestion were not well correlated to protein oxidation due to the biphasic dose-effect of protein oxidation.Analysis of amino acid composition indicated that the nutritional qualities were affected by protein oxidation but no concentration-dependent manner.Moderate oxidation had positive effects on the antioxidant activity of the digests from gastric-digestion and the gastricintestinal digestion.
- 出版日期2013
- 单位华南理工大学
