Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods

Yantao Yin; Lei Zhou; Jailson Pereira; Jian Zhang; Wangang Zhang

doi:10.1021/acs.jafc.0c04054

Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods

J Agric Food Chem. 2020 Nov 11. doi: 10.1021/acs.jafc.0c04054. Online ahead of print.

Authors

Yantao Yin¹, Lei Zhou¹, Jailson Pereira¹, Jian Zhang¹, Wangang Zhang¹

Affiliation

¹ Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

PMID: 33175537
DOI: 10.1021/acs.jafc.0c04054

Abstract

This study aimed to investigate theeffects of sous vide (SV), boiling (BO), and roasting (RO) on beef protein digestibility and peptide profiling in simulated gastrointestinal digestion. The results indicated that beef samples treated with SV had higher (p < 0.05) gastrointestinal digestibility (34.97%) than those treated with BO (27.59%) and RO (24.36%). Furthermore, SV (2450) resulted in more types of peptides released during gastrointestinal digestion than BO (2077) and RO (1896) and a higher proportion of 400-1200 Da peptides. The significant increase of carbonyl content, the decrease of sulfhydryl content, and the formation of covalent bonds coupled with the transformation of protein secondary structure from α-helix to β-sheet suggested that excessive protein oxidation and aggregation occurred in BO and RO samples. These changes in BO and RO samples might explain the decreased protein digestibility and peptide release in gastrointestinal digestion. Thus, SV is a promising cooking method to improve beef protein digestibility.

Keywords: cooking method; digestibility; peptidomics; protein oxidation.