表没食子儿茶素没食子酸酯对微波加热海鲈鱼鱼片消化特性的影响

Effect of Epigallocatechin Gallate on Digestive Properties of Sea Bass Filletsby Microwave Heating

研究表没食子儿茶素没食子酸酯(epigallocatechin gallate, EGCG)对微波加热的海鲈鱼鱼片消化特性和蛋白质氧化的影响。通过模拟胃肠消化过程,测定了消化率、粒径、羰基、游离巯基、游离氨基酸含量变化和观察了消化产物的形态。结果表明:对照组的海鲈鱼鱼片在肠中反应40 min其消化基本完成,蛋白质消化率为75.23%。EGCG处理的海鲈鱼鱼片消化时间延长,而对消化率没有显著影响,肠道消化120 min后,蛋白质消化率达72.13%~76.16%。胃部消化期间的羰基含量显著高于肠道,EGCG显著降低胃和肠道中的羰基,在肠中消化40 min后,相对对照,羰基含量降低20.76%~30.58%;延缓游离巯基含量的降低,降低蛋白质的氧化水平。EGCG处理组消化产物的粒径呈浓度依赖型递减,且其微观形态聚集减少,使游离氨基酸含量降低。

The effects of gallic chatechin gallate(EGCG)on the digestion properties and protein oxidation of sea bass fillets by microwave heaing was studied.By simulating the gastrointestinal digestion process,the digestibility,particle size,carbonyl,free sulfhydryl,free amino acid contens changes and the morphology of the digestion products were determined.The results showed that digestion of sea bass fillets was basically completed at 40 min,and the protein digestibility was 75.23%.The sea bass slices by EGCG-treating were digested for a longer time,but there was no significant effect on the digestibility.After 120 min of intestinal digestion,the protein digestibility reached 72.13%~76.16%.The carbonyl content in gastric digestion was significantly higher than that in intestinal digestion.After 40 min of digestion in the intestine,the carbonyl content was decreased by 20.76%-30.58%.EGCG delayed the reduction of free sulfhydryl content,and reduced the oxidation level of protein.The particle size in the digestion product system of the EGCG treatment group decreased in concentration-dependent type and reduced the micromorphological aggregation,while reducing the content of free amino acids.