人造鸡肉的蛋白质消化特性研究

Study on Protein Digestion of Artificial Chicken

比较基于大豆蛋白的人造鸡肉、市售鸡肉以及大豆分离蛋白(SPI)的蛋白质消化特性,研究纤维状结构和蛋白质消化特性的相关性。结果表明,人造鸡肉较好地模拟了鸡肉的产品特性,两者质构特性和组织化度接近。微观结果显示人造鸡肉纤维较粗,分布不均匀和松散,间隙较大;而鸡肉纤维较细,分布密集、均匀和规则,间隙较小。消化后食糜粒径结果显示,与SPI和鸡肉相比,人造鸡肉在胃和小肠的消化过程中,粒径变化最大。可溶性氮含量和游离氨基酸总量结果均显示,人造鸡肉的蛋白质消化程度最低,鸡肉次之,SPI最高,在消化结束后得到17种主要氨基酸总量分别为382、397.3、444 mg/10 mL消化液,表明人造鸡肉的纤维结构不利于大豆蛋白的消化。

The protein digestion of soybean protein-based artificial chicken,commercial chicken and soy protein isolate(SPI)were compared and the correlation between fibrous structure and protein digestion properties were investigated in this study.The results showed that the artificial chicken well simulated the product characteristics of chicken,with their texture characteristics and degree of texturization being close.The micrographs showed that the fibers of artificial chicken were thicker,unevenly distributed and looser,and the gaps between the fibers were larger when compared to that of chicken.The results of particle size and distribution showed that compared to chicken and SPI,artificial chicken had the largest change in particle size during in vitro gastric and small intestinal digestion.The results of soluble nitrogen content and total free amino acids suggested that the protein digestibility of artificial chicken was the lowest,followed by chicken,and SPI was the highest.The total amount of 17 major amino acids in digestive juices obtained at the end of digestion is 382,397.3 and 444 mg/10 mL,respectively.It suggested the fibrous structure of artificial chicken was not conducive to the digestion of soy protein.