对不同热加工方式下熟制的斑点叉尾鮰鱼肉进行体外模拟胃肠两步消化,比较不同消化阶段消化产物的抗氧化能力的差异,并研究了最终消化产物的肽浓度、水解度、分子质量分布情况和氨基酸构成。结果表明,随着消化时间的延长,消化产物的抗氧化能力逐渐增强。熟制后的斑点叉尾鮰鱼肉在消化后水解度提高,消化液中肽含量明显增加,蒸制处理组变化最显著(P<0.05)。蒸制处理组的蛋白水解度为47.97%,肽含量为2.03 mg/mL,分别比生肉组高15.98%和14.04%。烹饪后鮰鱼肉消化终产物的抗氧化能力强于生肉,蒸制处理组的抗氧化能力最强,其DPPH自由基、ABTS阳离子自由基清除率分别为31.35%和64.79%,Fe2+螯合能力高达86.69%。此外,熟制后鮰鱼的消化产物中,肽的分子质量有所降低,其中蒸制处理组中肽分子质量<1 kDa的占比高达80.86%,与抗氧化性有关的氨基酸含量达84.22%。热加工提高了鮰鱼肉的可消化性,蒸制得到的消化产物抗氧化能力最强,更有利于消化健康。
In vitro simulated gastrointestinal two-step digestion was performed on raw and cooked channel catfish Ietalurus punetaus meat under different thermal processing methods, and the differences in antioxidant capacity of the digested products at different phases of digestion were compared, and the peptide concentration, degree of hydrolysis, molecular weight, and amino acid composition of the final digested products were studied. Results showed that with the extension of digestion time, the antioxidant capacity of the digested products gradually increased. The cooked channel catfish had a higher degree of hydrolysis after digestion, and the content of peptides in the digestive juice increased significantly. The steamed group had the most significant change (P<0.05), the degree of hydrolysis of the digestive juice was 47.97%, and the peptide content was 2.03 mg/mL, which were 15.98% and 14.04% higher than those in the raw meat group, respectively. The antioxidant capacity of crude peptides obtained by digesting channel catfish after cooking was higher than that of raw meat. The steamed group had the strongest antioxidant capacity, with DPPH free radical and ABTS cationic radical scavenging rates of 31.35% and 64.79%, respectively, and Fe2+ chelation capacity was as high as 86.69%. In addition, in the digested products of cooked channel catfish, the molecular weight of peptides was reduced, and the proportion of peptides with molecular weight <1 kDa in the steamed group was as high as 80.86%. The content of amino acids related to antioxidant activity reached 84.22%. Cooking is beneficial to the digestion of channel catfish meat, and the digested products obtained by steaming have the highest antioxidant activity and are more beneficial to digestive health.
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