消化(炼金术)
化学
水解物
食品科学
DPPH
生物化学
淀粉
抗氧化剂
盐(化学)
色谱法
水解
有机化学
作者
Xixi Wang,Zhongkai Zhou,Conggui Chen
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-11-01
卷期号:394: 133478-133478
被引量:10
标识
DOI:10.1016/j.foodchem.2022.133478
摘要
The in vitro digestion of a mixed gel (MS) of pork muscle and resistant starch (RS) was investigated and the role of the salt-soluble protein (SSP) in the function promotion of the mixed gel was clarified. The results showed that the mixed muscle gel (MS) and the addition of RS to muscle gel (M + S) presented an improved protein digestion, as indicated by a reduced particle size of the hydrolysates, more degradation of proteins with large molecular weight and more generation of free amino acids compared with the RS-free muscle gel (M). Meanwhile, the hydrolysates of the M + S and MS showed intensified DPPH radical scavenging activities. Specifically, the MS exerted preferable properties in protein digestion and antioxidant activity. Similar digestion characteristics were noticed in mixed SSP gels.The current study revealed that the reinforced functionality of the mixed muscle gel was associated with the binding relationships between SSP and RS during cooking.
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