Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins

被引：36

作者：

Zhao, Di ^{[1
,2
,3
]}

Xu, Yajing ^{[1
,2
,3
]}

Gu, Tianyue ^{[1
,2
,3
]}

Wang, Huaiyang ^{[1
,2
,3
]}

Yin, Yantao ^{[4
]}

Sheng, Bulei ^{[1
,2
,3
]}

Li, Yuting ^{[5
]}

Nian, Yingqun ^{[1
,2
,3
]}

Wang, Cong ^{[1
,2
,3
]}

Li, Chunbao ^{[1
,2
,3
]}

Xu, Xinglian ^{[1
,2
,3
]}

Zhou, Guanghong ^{[1
,2
,3
]}

机构：

[1] Nanjing Agr Univ, Key Lab Meat Proc, MOA, Nanjing 210095, Peoples R China

[2] Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, MOE, Nanjing 210095, Peoples R China

[3] Nanjing Agr Univ, Jiang Synerget Innovat Ctr Meat Prod Proc & Qual, Nanjing 210095, Peoples R China

[4] Aarhus Univ, Dept Food Sci, Blichers Alle 20, DK-8830 Tjele, Denmark

[5] Dongguan Univ Technol, Engn Res Ctr Hlth Food Design & Nutr Regulat, Sch Chem Engn & Energy Technol, Dongguan 523808, Peoples R China

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2020年 / 68卷 / 04期

基金：

中国国家自然科学基金; 国家重点研发计划;

关键词：

peptidomics; enzymatic tenderization; bitter peptide; pre-digestion; digestibility; IN-VITRO DIGESTION; SUBSTRATE INTERACTIONS; MEAT TENDERIZATION; BETA-CASEIN; MUSCLE; IDENTIFICATION; TENDERNESS; MYOFIBRILLAR; CHYMOTRYPSIN; ANTIOXIDANT;

D O I：

10.1021/acs.jafc.9b06618

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

This work investigated the influence of enzymatic tenderization on digestibility changes of beef semimembranosus proteins using peptidomics methods. Hydrolysis by proteinase K and bromelain elevated the average bitterness index of identified peptides by generating high-Q values peptides (1714-1790 Cal/mol), including KDLFDPIIQ, LIDDHFLFDKPVSPL, and QLIDDHFLFDKPVSPLLL. Proteolysis during enzymatic tenderization acted as a "pre-digestion" step and significantly elevated the degree of hydrolysis of beef protein (by 4.5-17.3%) in subsequent simulated gastrointestinal digestion. Peptidomics analysis of digests revealed large variations in the peptide composition, which was positively correlated with the degree of proteolysis during enzymatic tenderization. Enzymatic tenderization with proteinase K- (for 0.5 h) or bromelain-treated samples largely increased the survival rate (by 65.5 or 82.8%) of peptides during simulated digestion, possibly because of the "secondary enzyme-substrate interaction" effect. This work could provide a new sight into the possible influence of enzymatic tenderization on meat nutrition.

引用

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页码：1136 / 1146

页数：11

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