Ascorbate and Apple Phenolics Affect Protein Oxidation in Emulsion-Type Sausages during Storage and in Vitro Digestion

被引：31

作者：

Rysman, Tine ^{[1
]}

Van Hecke, Thomas ^{[2
]}

De Smet, Stefaan ^{[2
]}

Van Royen, Geert ^{[1
]}

机构：

[1] Inst Agr & Fisheries Res ILVO, Technol & Food Sci Unit, Brusselsesteenweg 370, B-9090 Melle, Belgium

[2] Univ Ghent, Fac Biosci Engn, Lab Anim Nutr & Anim Prod Qual, Proefhoevestr 10, B-9090 Melle, Belgium

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2016年 / 64卷 / 20期

关键词：

thiol loss; carbonylation; digestibility; protein-ascorbate interactions; protein-phenol interactions; MUSCLE MYOFIBRILLAR PROTEINS; CHILL STORAGE; MEAT SYSTEMS; BEEF; PORK; MECHANISMS; ADDUCTS; QUANTIFICATION; DIGESTIBILITY; COMBINATIONS;

D O I：

10.1021/acs.jafc.6b00437

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effect of sodium ascorbate and apple phenolics on the oxidative stability of emulsion-type sausages during storage and digestion was investigated. Emulsion-type sausages containing 0.05% sodium ascorbate or 3% freeze-dried apple pomace were subjected to chilled illuminated storage and subsequent in vitro digestion. Lipid oxidation was assessed as TBARS, and protein oxidation was evaluated as thiol oxidation, total carbonyls, and gamma-glutamic and alpha-amino adipic semialdehyde. Proteolysis was measured after digestion to evaluate protein digestibility. The results suggest the presence of protein ascorbate and protein phenol interactions, which may decrease protein digestibility and may interfere with spectrophotometric methods for measuring oxidation.

引用

页码：4131 / 4138

页数：8

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