Food and Fermentation Industries >

2024 , Vol. 50 >Issue 15: 186 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036040

Effects of cooking methods on digestion characteristics of grass carp meat protein and antihypertensive activity of digested products

  • LI Xiaofeng ,
  • ZHANG Lu ,
  • LUO Jing ,
  • WANG Siyu ,
  • WEN Qinghui ,
  • YIN Hongmei ,
  • TU Zongcai
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  • 1(National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, China)
    2(Jiangxi Deshang Pharmaceutical Co.Ltd., Zhangshu 331200, China)
    3(College of Health, Jiangxi Normal University, Nanchang 330022, China)
    4(State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China)

Received date: 2023-05-05

  Revised date: 2023-08-10

  Online published: 2024-08-21

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Abstract

To study the effects of different cooking methods on the digestive characteristics of grass carp meat protein and the anti-hypertensive activity of digested products, grass carp meat was treated by steaming (SM), boiling (BO), deep frying (FY), roasting (RO) and low-temperature vacuum cooking (SV).The digestibility of fish protein, and the differences in amino acid composition, peptide composition, in vitro anti-oxidation, and angiotensin-converting enzyme (ACE) inhibition ability of digestive products were compared.The identified potential active peptides were synthesized and verified.Results indicated that the protein digestibility of all samples except SM was lower than that of raw fish (RW), FY gave the lowest (44.42%) protein digestibility.Cooking changed the amino acid composition and polypeptide composition of fish meat digestion products.The antioxidant ability of digested products varied in different antioxidant activity models.The digested products pre-treated with RO, SM, and SV exhibited the strongest Fe2+ chelating rate, hydroxyl radical and superoxide anion scavenging ability, respectively.While FY gave the highest reducing power and DPPH free radical scavenging activity, its ACE inhibitory activity was decreased.Four novel ACE inhibitory peptides LMF, LMW, LWM, and FLW were identified from the digestive products, with the IC50 of 48.1, 2.9, 12.5, and 87.0 μg/mL, respectively.Therefore, in daily diet, expected for rich and diverse needs of food raw materials, the choice of cooking methods should be diversified to obtain different active peptides.

Key words： grass carp; simulated digestion; cooking method; antioxidant activity; ACE inhibitory activity

Cite this article

LI Xiaofeng , ZHANG Lu , LUO Jing , WANG Siyu , WEN Qinghui , YIN Hongmei , TU Zongcai . Effects of cooking methods on digestion characteristics of grass carp meat protein and antihypertensive activity of digested products[J]. Food and Fermentation Industries, 2024 , 50(15) : 186 -195 . DOI: 10.13995/j.cnki.11-1802/ts.036040

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