摘要
为探究不同解冻方式对蛋白质消化后氧化特性的影响,以秘鲁鱿鱼为研究对象,采用冷藏解冻(CST)、超声纳米解冻(NUT)、微波纳米解冻(NMT)和超声微波辅助纳米解冻(NUMT)4种解冻方式,对秘鲁鱿鱼进行体外胃肠模拟消化。结果表明,与对照组CST相比,3种解冻方式均提高了蛋白质的消化率。其中,NUMT组的蛋白体外消化率最高达80.33%。NUMT组鱿鱼经胃肠消化后蛋白氧化的程度最低,羰基含量分别为2.66 nmol/mg(胃中)和3.86 nmol/mg(肠中),二聚酪氨酸分别降低了30.75%(胃中)和23.73%(肠中),巯基含量分别为19.25 nmol/mg(胃中)和18.68 nmol/mg(肠中),蛋白粒径最小分别为298.41 nm(胃中)和327.48 nm(肠中)。NUMT组DPPH自由基清除率和Fe^(2+)螯合能力均最高,分别可达56.94%vs 25.59%(胃中)和58.72%vs 32.27%(肠中)。结论:4种解冻方式中,NUMT处理组可较大程度地降低秘鲁鱿鱼解冻过程中蛋白和脂质的氧化,且经胃肠消化后抗氧化性能最优。
To investigate the effects of different thawing methods on the oxidation characteristics of protein after in vitro gastrointestinal digestion,four thawing methods,namely cold storage thawing(CST),MNPs combined ultrasonic thawing(NUT),MNPs combined microwave thawing(NMT),and MNPs combined ultrasonic-microwave thawing(NUMT),were used to simulate the gastrointestinal digestion of jumbo squid(Dosidicus gigas)in vitro.The results showed that compared with the control group CST,the three thawing methods all improved the digestibility of protein.The protein digestibility in vitro of the NUMT treatment group was up to 80.33%.The degree of protein oxidation in the NUMT group was the lowest after gastrointestinal digestion.Specifically,the carbonyl content was 2.66 nmol/mg in the stomach and 3.86 nmol/mg in the intestine;dipolytyrosine levels were reduced by 30.75%in the stomach and 23.73%in the intestine compared to the CST group;the sulfhydryl group contents were 19.25 nmol/mg in the stomach and 18.68 nmol/mg in the intestine.Additionally,the particle sizes of the NUMT group were the smallest,measuring 298.41 nm in the stomach and 327.48 nm in the intestine.The DPPH free radical scavenging rate and Fe^(2+)chelating ability in the NUMT treatment group were the highest,reaching 56.94%vs 25.59%in the stomach and 58.72%vs 32.27%in the intestine,respectively.In conclusion,under the four different thawing methods,the NUMT treatment group significantly reduces protein and lipid oxidation during the thawing process of jumbo squid,demonstrating the highest antioxidant activity following gastrointestinal digestion.
作者
朱文慧
李雯政
郭慧芳
步营
励建荣
李学鹏
Zhu Wenhui;Li Wenzheng;Guo Huifang;Bu Ying;Li Jianrong;Li Xuepeng(College of Food Science and Engineering,Bohai University,China Light Industry Key Laboratory of Marine Fish Processing,Jinzhou 121013,Liaoning)
出处
《中国食品学报》
2024年第12期117-125,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金青年科学基金项目(31901763)。
关键词
秘鲁鱿鱼
纳米解冻
体外消化
氧化特性
抗氧化能力
Jumbo squid(Dosidicus gigas)
nano-thawing
in vitro digestion
oxidative properties
antioxidant capacity
