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

• DOI: 10.1021/acs.jafc.0c04054
• Publication Date: 2020-11-11T20:53:29Z
• Authors: Yantao Yin; Lei Zhou; Jailson Pereira; Jian Zhang; Wangang Zhang
• Keywords: Roasting; Digestion; Protein digestibility

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