Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

• DOI: 10.1021/jf205280y
• Publication Date: 2012-02-16T10:39:45Z
• Authors: Marie-Laure Bax; Laurent Aubry; Claude Ferreira; Jean-Dominique Da...; Philippe Gatellier; Didier Rémond; Véronique Santé-L...
• Keywords: Digestion; Pepsin; Denaturation (fissile materials)

The present study aimed to evaluate the digestion rate and nutritional quality of pig muscle proteins in relation different meat processes (aging, mincing, cooking). Under our experimental conditions, aging mincing had little impact on protein digestion. Heat treatments temperature-dependent effects degradation potential. At 70 °C, underwent denaturation that enhanced speed pepsin by increasing enzyme accessibility cleavage sites. Above 100 oxidation-related aggregation slowed but improved overall digestibility. parameters defined here open new insights dynamics governing vitro protein. However, effect cooking temperature observed needs be confirmed vivo.