灭菌(经济)
化学
食品科学
体外
溶解度
消化(炼金术)
新陈代谢
显著性差异
脂肪酸
色谱法
生物化学
有机化学
外汇市场
统计
数学
货币经济学
经济
外汇
作者
Yaqi Cao,Mingwei Sun,Tianran Huang,Zongshuai Zhu,Ming Huang
出处
期刊:PubMed
日期:2024-07-01
卷期号:445: 138670-138670
标识
DOI:10.1016/j.foodchem.2024.138670
摘要
Heat sterilization enhances the safety and shelf-life of braised chicken, but its impact on protein digestibility and the release of metabolites remains unclear. Here, braised chicken was sterilized at 80 °C (LS), 100 °C (MS), and 121 °C (HS) for 30 min. Protein digestibility was assessed by in vitro digestion, whereas the release of metabolites was analysed by UPLC-QTOF-MS spectroscopy. Results revealed that LS had higher gastrointestinal digestibility (88.86 %) than MS (81.79 %) and HS (78.13 %). Increased carbonyl content, turbidity, particle size, and hydrophobicity, along with decreased sulfhydryl content and solubility, indicated rising protein oxidation aggregation with higher sterilization temperatures, explaining reduced digestibility. 96 metabolites were identified. Compared to the control group, LS exhibited a statistically significant variation in the biosynthesis of unsaturated fatty acids, MS displayed a significant difference in purine metabolism, and HS showed a significant difference in primary bile acid biosynthesis. Thus, LS is a promising sterilization method.
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