Effect of heating treatment on in vitro digestibility of protein and 5-hydroxymethylfurfural formation in pork meat
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摘要: 应用模拟体外消化模型研究不同热处理的猪肉中蛋白质的体外消化率,并以5-羟甲基糠醛为指标评定蛋白质的修饰程度,探讨加热处理对猪肉中蛋白质特性的影响。结果表明,热处理10240 min后猪肉中蛋白质的消化率增加。同时,随着热处理时间的增大,消化液中游离氨基的含量也呈现出先增加后下降的趋势。色泽分析表明:热处理后猪肉的色泽加深,L*、a*、b*值增大,热处理时间大于120 min的猪肉样品色差值ΔE均在4.0以上,影响猪肉外观。猪肉样品中5-羟甲基糠醛的形成量随着加热时间的增加而显著增多（p<0.05）,蛋白质的修饰程度增大,这与蛋白质体外消化率的变化趋势一致。热处理在一定程度上可显著提高猪肉中蛋白质的体外消化率,但长时间的过热处理则影响猪肉的色泽和蛋白质的消化性,5-羟甲基糠醛形成量和色值等指标可用于评定肉类热处理中蛋白质的修饰程度。Abstract: In this paper, effects of different boiling times on protein digestibility in pork meat were investigated by in vitro digest model.Moreover, degree of modification of pork protein by boiling treatment was examined through 5-hydromethylfurfural ( HMF) content as indicators.Results showed that in vitro digestibility of pork protein increased after boiling treatment for 10 to240 min.Moreover, the content of free amino group increased firstly and then decreased with the increase of boiling time.Color analysis indicated that color of pork samples became dark, and L*a*b*values increased after boiling treatment. Boiling in water ( greater than 120 min) caused great change of color value, which was above 4.0 and influenced appearance of pork samples.The content of intermediates HMF increased with the increase of boiling time, which indicated degree of modification of protein increased.The variation trend was consistent with that of in vitro digestibility of protein in pork meat.Thus, heat treatment significantly improved the in vitro digestibility of proteins in pork, while overheating treatment affected the color and protein digestibility of pork.So, 5-HMF formation and color indexes are proposed as useful indicators for monitoring damage of protein during the heating treatment of pork.
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