Prote in evolution during in vitro gastr ic digestion of processed beef
Evolution des protéines au cours de la digestion gastrique in vitro de viandes transformées
Résumé
High temperature cooking of meat favor s the formation of proteins aggregates, which are not recognized by digestive enzymes . This could decrease digestibility of meat proteins. Beef marination consist in an addition of antioxidants in the muscle, which are able to limit oxidation reactions and potentially aggregation during cooking. T he objective of this study is to follow protein evolution , indirectly aggregation, during in vitro gastric digestion o f cooked/ marinated beef . During gastric digestion, cooking effect was predominant on marinating. Proteins from raw beef were degradated by pepsin, whereas proteins from well - cooked beef were less accessible in our in vitro conditions.
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