In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing

• DOI: 10.1016/j.ifset.2019.04.005
• Publication Date: 2019-04-12T15:44:42Z
• Authors: Sephora Baugreet; Carolina Gomez; Mark A.E. Auty; Joseph P. Kerry; Ruth M. Hamill; André Brodkorb
• Keywords: 2. Zero hunger; Food structure; Static digestion; In vitro digestion; Sous vide processing; Bioaccessibility; 04 agricultural and veterinary sciences; 0405 other agricultural sciences; Transglutaminase; Protein-enriched meat

Abstract The effect of plant protein inclusion in cooked meat upon in vitro gastro-intestinal (GI) digestion was investigated. Pea protein isolate, rice protein and lentil flour were used to increase the protein content in a meat model system restructured using two transglutaminase enzymes [Activa®EB (TG) and Transgluseen™-M (TS)]. Restructured beef steaks were subjected to simulated GI digestion using the static INFOGEST method. Samples taken at different digestion times were analysed using SDS-PAGE, size exclusion-HPLC, free amino acid analysis and microscopy. SDS-PAGE analysis revealed significant protein hydrolysis during GI digestion. Most soluble peptides had a molecular weight smaller than 500 Da, corresponding to peptides of