Mussel meat protein: Extraction, processing, nutrition value, and application in food products

The rapidly increasing global population has resulted in an increased demand for proteins in the human diet.The mussel meat protein is an affordable,abundant,sustainable,and environmentally friendly source of proteins suitable for human consumption.This review described the composition and characteristics of mussel meat proteins,as well as methods for sufficiently isolating and extracting these proteins.Several non-thermal processing technologies including high-pressure homogenization and ultrasonication are introduced for the mussel meat protein modification,and the impact of these processing treatments on the structure and functional properties of mussel meat proteins is also discussed.Moreover,the production of bioactive peptides with various kinds of biological activities from mussel meat proteins is highlighted.Finally,industrial and commercial applications of mussel meat proteins and their derived bioactive peptides in food formulations are discussed.The research findings demonstrated that homogenization and ultrasonication treatments could induce the change in protein conformation and significantly improve the functionality of mussel meat proteins.Enzymatic hydrolysis and fermentation are effective approaches to produce bioactive peptides with multiple biological activities from mussels.Mussel meat proteins exhibit considerable nutritional and functional values compared to other widely used protein sources.Therefore,mussel meat protein could be used as a sustainable alternative protein resource in food applications.

Effects of different dietary energy and protein levels and sex on growth performance,carcass characteristics and meat quality of F1 Angus x Chinese Xiangxi yellow cattle

Background：The experiment evaluated the effect of nutrition levels and sex on the growth performance,carcass characteristics and meat quality of F1 Angus × Chinese Xiangxi yellow cattle.Methods：During the background period of 184 d,23 steers and 24 heifers were fed the same ration,then put into a2×2×2 factorial arrangement under two levels of- dietary energy（TON：70/80%DM）,protein（CP：11.9/14.3%DM）and sex（S：male/female） during the finishing phase of 146 d.The treatments were-（1） high energy/low protein（HELP）,（2） high energy/high protein（HEHP）,（3） low energy/low protein（LELP） and（4） low energy/high protein（LEHP）.Each treatment used 6 steers and 6 heifers,except for HELP- 5 steers and 6 heifers.Results：Growth rate and final carcass weight were unaffected by dietary energy and protein levels or by sex.Compared with the LE diet group,the HE group had significantly lower dry matter intake（DMI,6.76 vs.7.48 kg DM/d）,greater chest girth increments（46.1 vs.36.8 cm）,higher carcass fat（19.9 vs.16.3%） and intramuscular fat content（29.9 vs.22.8%DM）.The HE group also had improved yields of top and medium top grade commercial meat cuts（39.9 vs.36.5%）.The dressing percentage was higher for the HP group than the LP group（53.4 vs.54.9%）.Steers had a greater length increment（9.0 vs.8.3 cm）,but lower carcass fat content（16.8 vs.19.4%） than heifers.The meat quality traits（shear force value,drip loss,cooking loss and water holding capacity） were not affected by treatments or sex,averaging 3.14 kg,2.5,31.5 and 52.9%,respectively.The nutritive profiles（both fatty and amino acid composition） were not influenced by the energy or protein levels or by sex.Conclusions：The dietary energy and protein levels and sex significantly influenced the carcass characteristics and chemical composition of meat but not thegrowth performance,meat quality traits and nutritive profiles.

Effects of lairage after transport on post mortem muscle glycolysis, protein phosphorylation and lamb meat quality

The objective of this study was to investigate the effect of lairage after transport on post mortem muscle glycolysis,protein phosphorylation and lamb meat quality.Two preslaughter animal treatments,transport for 3 h and lairage for 0 h（T3L0）and transport for 3 h and then lairage for 12 h（T3L12）,were compared with a control treatment of 0 h transport and 0 h lairage.Data obtained showed that preslaughter transport had a significant effect on lamb meat quality.Loins from lambs of the T3L0 treatment showed higher（P=0.026）pH24 h and higher（P=0.021）pH48 h values,but lower（P〈0.001）drip loss and lower（P〈0.05）glycolytic potential at 0 h post mortem than those of the T3L12 and control groups.Muscle samples of the T3L0 group showed higher（P=0.046）shear force and lower（P=0.005）b＊ value than those of the T3L12 group.Muscle glycogen concentration at 0,2,4 h post mortem were lower（P〈0.05）in the T3L0 group than in control.No significant difference（P〉0.05）in most meat quality parameters was determined between the T3L12 group and control,showing lairage for 12 h allowed lambs to recover from the effects of transport for 3 h and resulted in similar meat quality characteristics compared to no transport.Lairage after transport did not affect most meat quality indices in comparison with control,but increased the meat drip loss and b＊value of lambs possibly through decreasing glycogen concentration and glycolytic potential.

Effects of Different Dietary Energy and Protein Levels on Meat Performance and Meat Quality of Jinghai Yellow Chickens

To investigate the effect of different dietary energy and protein levels on meat performance and meat quality of Jinghai yellow chickens, 480 43-day old Jinghai yellow chickens with similar weight were randomly divided into four experimental groups： experimental group 1 （protein 15%, metabolic energy 9.95 MJ/kg）, experimental group 2 （protein 16%, metabolic energy 10.95 MJ/kg）, experimental group 3 （protein 17%, metabolic energy 12.65 MJ/kg） and experimental group 4 （ protein 18%, metabolic energy 13.95 MJ/kg）, respectively. All chickens were slaughtered at 112-day old. The breast and leg muscles of Jinghai yellow chickens were collected, to determine the slaughter performance, conventional meat quality and muscle chemical indicators. The results indicated that dressing-out percentage and eviscerated yield percentage in four experimental groups were above 87.27% and 67.00%, respectively; other slaughter performance indicators exhibited no significant differences among various groups （P 〉 0.05 ） ; breast muscle color of hens in experimental group 4 varied significantly from that in other three groups （ P 〈 0.05 ） ; leg muscle color of hens in experimental group 2 varied extremely significantly from that in other three groups （ P 〈 0.01 ） ; water-holding capacity of breast muscles of hens in experimental group 3 was significantly higher than that in experimental group 4 （P 〈 0.05 ） ; thiamine content of breast muscles of cocks in experimental group 3 was significandy higher than that in experimental group 2 （ P 〈 0.05 ） ; however, other properties exhibited no significant differenees among various groups （P 〉 0.05 ）.

Effects of dietary protein/energy ratio on growth performance,carcass trait,meat quality,and plasma metabolites in pigs of different genotypes

Background： The protein/energy ratio is important for the production performance and utilization of available feed resources by animals. Increased protein consumption by mammals leads to elevated feed costs and increased nitrogen release into the environment. This study aimed to evaluate the effects of dietary protein/energy ratio on the growth performance, carcass traits, meat quality, and plasma metabolites of pigs of different genotypes. Methods： Bama mini-pigs and Landrace pigs were randomly assigned to two dietary treatment groups （Chinese conventional diet with low protein/energy ratio or National Research Council diet with high protein/energy ratio; n = 24 per treatment） in a 2 x 2 factorial arrangement. Blood and muscle samples were collected at the end of the nursery, growing, and finishing phases. Results： We observed significant interactions （P 〈 0.05） between breed and diet for total fat percentage, intramuscular fat （IMF） content, protein content in biceps femoris （BF） muscle, and plasma urea nitrogen （UN） concentration in the nursery phase; for average daily gain （ADG）, average daily feed intake （ADFI）, dry matter, IMF content in psoas major （PM） muscle, and plasma total protein and albumin concentrations in the growing phase; and for drip loss and plasma UN concentration in the finishing phase. Breed influenced （P 〈 0.05） growth performance, carcass traits, and meat quality, but not plasma metabolites. Throughout the trial, Landrace pigs showed significantly higher （P 〈 0.0_5） ADG, ADFI, dressing percentage, lean mass rate, and loin-eye area than did Bama mini-pigs, but significantly lower （P 〈 0.0.5） feed/gain ratio, fat percentage, backfat thickness, and IMF content. Dietary protein/energy ratio influenced the pH value, chemical composition of BF and PM muscles, and plasma activities of glutamic-pyruvic transaminase and gamma-glutamyl transpeptidase, and plasma concentration of UN. Conclusions： Compared with Landrace pigs, Bama mini-pigs showed slower growth and lower carcass performance, but had better meat quality. Moreover, unlike Landrace pigs, the dietary protein/energy ratio did not affect the growth performance of Bama mini-pigs. These results suggest that, in swine production, low dietary protein/energy ratio may be useful for reducing feed costs and minimizing the adverse effects of ammonia release into the environment.

人造肉生产工艺及其研究进展

人造肉作为一种创新的替代品,被广泛认为是解决肉类供应紧缺、环境影响和动物福利等问题的有效方式。根据制备技术的不同,人造肉可以分为植物蛋白肉、细胞培养肉和微生物蛋白肉3种类型。文章探讨了植物蛋白肉、细胞培养肉和微生物蛋白肉的生产工艺和感官品质提升工艺,分析了各自的技术优势和存在的挑战,并对未来人造肉产品的发展趋势进行了展望。

海南岛几种栽培类型椰子肉脂肪和蛋白质含量分析

为进一步了解我国主要椰子种植区海南岛本地生长的椰子肉主要营养成分情况,对海南岛不同地区几种不同栽培类型的椰子肉脂肪和蛋白质含量进行了差异性分析,比较不同类型的椰子肉脂肪含量。结果显示,香水椰子肉脂肪含量最低,且与红高、海高、赤椰、绿矮、马哇杂交种存在显著性差异;红矮类型椰子肉蛋白质含量最高,且与黄矮、绿高、香水椰子类型存在显著性差异。产于文昌的椰子肉脂肪含量最高,且与东方、万宁的存在显著性差异;产于海口的椰子肉蛋白含量最高,且与产于琼海、儋州、屯昌、文昌的存在显著性差异。海南岛椰子肉的脂肪和蛋白质含量不仅存在栽培类型间的差异,也受种植地理区域的影响。因此,对椰子肉组分及含量变化情况开展研究很有必要。

性别对红骨绵羊肌肉食用和营养品质的影响

为探究盐源县不同性别红骨绵羊的肉质特性,本试验以该绵羊的背最长肌为材料,测定其肉质理化指标和营养指标,研究性别对红骨绵羊肉品质特性的影响。结果表明盐源红骨绵羊肉的pH值、熟肉率、剪切力和色差等指标在公母之间均无显著性差异(P>0.05),营养指标中常规营养成分、氨基酸、重金属等指标在公母之间均无显著性差异(P>0.05),矿物质含量中钙元素在公母之间具有显著性差异(P<0.05),表明性别对红骨绵羊肉除矿物质元素钙以外的pH值、嫩度、熟肉率、常规营养成分、氨基酸及重金属含量等指标均没有显著的影响。

不同贮藏温度下半胱氨酸氧化位点鉴定及对滩羊肉嫩度的影响

以宁夏滩羊肉为材料,借助半胱氨酸氧化修饰蛋白质组学技术,对-80℃(对照)和-2、-18、4℃条件下贮藏7 d滩羊肉的品质指标(剪切力和质构特性(硬度、弹性和咀嚼性))进行测定,同时对半胱氨酸氧化修饰位点进行鉴定,结合Pearson法对显著差异氧化位点(significantly differential oxidation sites,SDOS)的氧化强度与冷藏滩羊肉品质指标进行相关性分析。结果表明,与对照组相比,3个贮藏组的剪切力和质构特性均显著下降(P<0.05),25个SDOS对应的蛋白(10个结构蛋白、8个代谢酶、2个降解酶和5个其他蛋白)与至少1个品质指标显著相关(P<0.05),可作为羊肉贮藏期间嫩度和质构变化的潜在生物标志物。

微冻贮藏臭鳜鱼品质、蛋白质组成和挥发性风味物质的变化

以-2℃贮藏的臭鳜鱼为对象,研究其在贮藏过程中蒜瓣肉品质、蛋白质组成以及挥发性风味物质的变化规律。结果表明:贮藏15 d后,鱼体蒜瓣肉出现明显发红现象,色泽a*值由负值(绿色)变为正值(红色),白度明显下降,硬度不断增加,弹性和凝聚性不断下降,整体感官品质明显下降。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)结果显示,在微冻贮藏过程中,鱼肉肌浆蛋白、肌原纤维蛋白在不断降解。气相色谱-离子迁移谱(GC-IMS)结果表明,臭鳜鱼贮藏过程中被检出31种挥发性风味物质,其中辛醛、丙酸、3-羟基-2-丁酮、乙酸己酯、丁酸戊酯随着贮藏时间的延长不断积累,具有刺激性臭味的丙酸含量较高,且贮藏15 d后明显增加,不利于臭鳜鱼正常风味的保持。结论:在-2℃微冻贮藏条件下,15 d内臭鳜鱼的感官及风味品质能较好地保持,15 d后开始劣变。研究结果为臭鳜鱼在微冻贮藏过程中的品质调控提供一定的理论依据。

高水分挤压豌豆分离蛋白和小麦面筋蛋白植物蛋白素肉饼的品质特性研究

采用双螺杆挤压机将豌豆分离蛋白(PPI)和小麦面筋蛋白(WGP)按照不同比例在水分含量为60%的条件下挤压,制备植物组织蛋白,然后经深加工制备100%植物蛋白素肉饼,考察不同原料配比对植物蛋白素肉饼品质特性的影响。通过与市售牛肉饼对比,结果显示,植物蛋白素肉饼的烹饪损失率降低了10%,持水率增加了34%,直径、厚度变化率也显著降低。在豌豆分离蛋白∶小麦面筋蛋白为7∶3(P70W30)的比例下植物蛋白素肉饼与市售牛肉饼的质构特性相似度最高,且比市售牛肉饼更有嚼劲。感官品评显示豌豆分离蛋白∶小麦面筋蛋白为7∶3(P70W30)最符合大众消费者对产品的品质要求。所有比例的产品均无豆腥味。总的来说,该研究成功制备了比市售牛肉饼营养价值更高、品质特性相似的植物蛋白素肉饼,为高水分挤压植物组织蛋白在植物蛋白素肉饼中的应用提供了参考。

不同蛋白质水平饲粮对舍饲公牦牛肉品质影响

为研究不同蛋白水平饲粮对牦牛肉品质以及饲养效益影响,选取24头健康状况良好,年龄接近,初始体重(200±20)kg的健康公牦牛,随机分为Ⅰ、Ⅱ组,每组各12头。Ⅰ组(低蛋白组)饲粮蛋白质水平为12%,Ⅱ组(高蛋白组)饲粮蛋白质水平为16%,两组饲粮代谢能水平均为11.7 MJ/kg。试验预试期10 d,正试期180 d,记录试验期间牦牛增重和饲喂耗料量,以计算养殖收益。试验结束后每组随机选取5头公牦牛,进行屠宰。屠宰后进行肉品质测定。结果表明:(1)不同蛋白水平饲粮对牦牛背最长肌pH45 min影响显著(P<0.05),均在正常范围。不同蛋白水平饲粮对于公牦牛背最长肌pH24 h、肱三头肌pH45 min和pH24 h影响均不显著(P>0.05),不同蛋白水平饲粮对于公牦牛肉色亮度、黄度、红度、剪切力和蒸煮损失均影响不显著(P>0.05)。(2)不同蛋白水平饲粮对于公牦牛肉硬度影响显著(P<0.05),对黏性、弹力、内聚性、可恢复形变、可恢复功、弹性、胶着性均影响不显著(P>0.05)。(3)相较于高蛋白组,低蛋白组养殖毛利润更高,毛利润提升约81.5%。不同蛋白质水平饲粮对公牦牛肉品质影响有限,综合考虑养殖效益,代谢能水平为11.7 MJ/kg时,舍饲公牦牛全混合饲粮的粗蛋白质水平为12%时最为合适。

微生物合成血红蛋白的研究进展及其在食品中的应用

血红蛋白是存在于原核和真核细胞中由血红素辅基和珠蛋白肽链构成的血红素蛋白,具有多种生理功能,常被用于医药与食品行业。在食品加工领域,其作为调味剂以提高代肉未来食品——植物蛋白肉的口感和拟真性可以满足有特殊营养要求的人们对肉类口感的需求。利用微生物发酵法生产血红蛋白相较于化学法提取具有操作方便、经济高效、环境友好等优势,近几年已经成为研究的热点。微生物高效表达血红蛋白的关键在于血红素的高水平供应与血红蛋白的正确表达两个方面,强化血红素合成途径、优化蛋白表达和发酵策略是实现血红蛋白高效表达的重要途径。文章围绕微生物高效合成血红蛋白最新研究进展、血红蛋白及其衍生物在食品中的应用开展综述,以期为促进微生物源血红蛋白在食品中的应用提供理论参考。

豌豆蛋白酶解-美拉德反应产物的制备及其提升低钠植物肉风味及储藏稳定性的研究

该文探究了豌豆蛋白酶解-美拉德反应产物(Maillard Reaction Products Derived From Pea Protein Enzymatic Hydrolysate,PPIHM)对低钠植物肉品质的影响。以豌豆蛋白为原料,通过蛋白酶水解结合谷氨酰胺转氨酶(Glutamine Transaminase,TG酶)交联,添加质量分数为3.0%谷胱甘肽和1.0%还原糖(木糖:核糖=1:3)进行美拉德反应制备PPIHM,并证明PPIHM的良好烤肉香气,鲜味及抗氧化能力。进一步添加不同质量分数(1%,3%,5%)的PPIHM于低钠植物肉中,系统研究发现添加PPIHM在保持植物肉自身刚性和稳定性的前提下,能显著提升植物肉的肉香感知强度,延缓植物肉中油脂和蛋白的氧化。其中,感官品评人员对3%PPIHM植物肉组的喜好度和接受度最高,5%PPIHM植物肉组抗氧化和贮藏稳定性效果最好,在第12天时,POV值仅为0.0097 g/100 g。研究结果表明添加PPIHM是改善低钠植物肉风味,提高其储藏性能的一种有效途径。该研究为深入探究PPIHM作为天然反应型风味补偿剂在低钠植物肉中的应用提供了理论基础和方法指导。

大豆分离蛋白、豌豆分离蛋白和小麦面筋蛋白相互作用对高水分植物蛋白肉品质特性的影响

混合多种蛋白原料以创造具有所有原料特征的人造肉产品已经在食品领域得到研究。然而,在高水分植物蛋白肉生产领域暂未得到研究,目前也没有对使用大豆分离蛋白(SPI)、豌豆分离蛋白(PPI)和小麦面筋蛋白(WGP)的混合原料开发植物蛋白肉的研究。该研究的目的是减少植物蛋白肉生产的经济成本,考察由SPI、PPI和WGP共混制备的植物蛋白肉是否比仅用SPI和PPI、SPI和WGP制备的植物蛋白肉具有更好的品质特性以及考察SPI、PPI和WGP以不同比例混合时蛋白之间的相互作用对高水分植物蛋白肉品质特性的影响。研究结果表明,WGP占比的增加增大了产品的硬度和咀嚼性,所有的混合原料基样品均呈现很好的组织化结构,当样品配比为P20W30时达到了最高的组织化度(2.14±0.07),混合蛋白原料也使产品的持水率增加,表观观察和SEM也显示3种混合蛋白原料产品有着更好的拉丝效果和纤维化结构,此外,傅里叶变换红外光谱表明混合蛋白原料产品主要以稳定的β结构存在,WGP占比的增加降低了产品的流变性能。总的来说,该研究表明混合3种蛋白制备的植物蛋白肉有着更好的品质特性。

低蛋白日粮中不同比例氨基酸对藏羊背腰最长肌肉品质、氨基酸和脂肪酸组成以及维生素和矿物质含量的影响

本试验旨在研究低蛋白日粮中不同比例氨基酸对藏羊背腰最长肌肉品质、氨基酸和脂肪酸组成以及维生素和矿物质含量的影响。选取90只体重相近[(15.60±0.10)kg],健康的高原型藏羊公羔,随机分为3组,每组30只,每组5个重复,每个重复6只羊。日粮精料中蛋白水平为12%,3组分别为LP-L组(赖氨酸与蛋氨酸为1∶1);LP-M组(赖氨酸与蛋氨酸为2∶1);LP-H组(赖氨酸与蛋氨酸为3∶1)。试验期共97 d,其中7 d预饲期,90 d正试期。结果表明:1)解冻损失指标LP-L组显著低于LP-H组(P<0.05),蒸煮损失和剪切力指标LP-L组显著低于LP-M和LPH组(P<0.05);2)添加不同氨基酸比例对各组肌肉中氨基酸的组成没有显著影响(P>0.05);3)在不饱和脂肪酸中,反式亚油酸、二十二碳三烯酸和十五碳烯酸含量LP-L组显著高于LP-M组(P<0.05);十七碳烯酸、亚油酸和α-亚麻酸LP-L组显著高于LP-M和LP-H组(P<0.05);4)α-维生素E、γ-维生素E和维生素E指标LP-L组显著高于LP-M组(P<0.05),矿物质元素钙LP-L组显著高于LP-M组(P<0.05)。综上所述,当日粮中赖氨酸与蛋氨酸比例为1∶1时能提高不饱和脂肪酸含量以及肉质中维生素和矿物质元素含量;且对氨基酸组成没有不良影响,并能有效改善肉品质。

超高压预处理紫苏蛋白与大豆蛋白复配蛋白肉的工艺条件优化

利用超高压(ultra-high pressure,UHP)技术预处理紫苏蛋白与大豆蛋白复配蛋白肉,并利用正交实验探究其最佳工艺条件。采用UHP预处理技术,以紫苏蛋白和大豆蛋白等质量比复配为主要原料,谷朊粉、淀粉、牛肉香精和魔芋胶等为辅料制备新型复合植物蛋白肉。采用单因素实验和正交实验考察水分添加量、魔芋胶添加量和UHP压力对蛋白肉产品的咀嚼性、硬度、弹性、黏弹性、蒸煮和解冻特性的影响。复配蛋白肉的最佳工艺条件(以干基计)为水分添加量40%、魔芋胶添加量0.3%、UHP压力500 MPa。在此工艺条件下所得的紫苏蛋白复合肉与纯大豆蛋白肉相比质构性能最佳,其咀嚼性高达46.993 J,比纯大豆蛋白肉高近10倍,并且蒸煮和解冻损失率较低。该研究可为UHP的利用和紫苏蛋白肉的工艺开发提供初步的科学思路,为植物蛋白肉的机制与工艺研究提供一定理论和技术支持。

脂质和蛋白质氧化对肉品质的影响

氧化反应是影响肉品质与加工属性的重要因素,主要来源于脂质氧化和蛋白质氧化,发生在宰后鲜肉成熟和肉类贮藏加工过程中。本文概述近年来脂质氧化和蛋白质氧化对肉品质影响的研究成果,分析肉中脂质和蛋白质发生氧化的内在机理,阐述引起两者氧化的多种因素,剖析脂质氧化对肉色泽、风味、营养价值等品质的影响和蛋白氧化对肉色泽、质构、持水性、风味、营养价值、可消化性等品质的影响,提出降低肉类氧化的控制措施,以期为改善肉品质提供理论参考。

响应面法优化豌豆蛋白植物肉配方及其体外消化分析

随着人们对健康饮食和环境保护意识的增强,植物肉产品在国内外得到迅速发展。本研究旨在探究豌豆组织蛋白与谷朊粉之比、红薯淀粉、菜籽油、红曲红添加量对植物肉感官评分、质构特性咀嚼性的影响。在单因素实验基础上,采用Box-Behnken响应面试验、质构分析对植物肉配方进行优化,并对最优配方进行理化指标测定和体外消化试验。结果表明,豌豆组织蛋白与谷朊粉之比为7:3(g/g)、红薯淀粉添加量6%、菜籽油添加量10%、红曲红添加量0.03%时最佳,此时得到感官综合评分为88.31分,质构分析咀嚼性为3.131;最优配方得到的植物肉蛋白质含量为15.70%、脂肪含量为2.33%、水分含量为57.79%;经质构分析,植物肉与猪肉里脊、牛肉、鸡肉除弹性外,硬度、粘结性、咀嚼性存在显著性差异(P<0.05);体外消化分析结果显示,植物肉的蛋白质体外消化率为80.83%,牛肉蛋白质消化率为87.50%,两者差异性较小,说明植物肉具有较好的消化能力。以豌豆组织蛋白为原料的植物肉为进一步深入开发应用及其他相关产业提供了参考资料。

烹饪温度对牦牛肉蛋白质氧化和体外消化特性的影响

将牦牛肉烹饪至不同中心温度(40、50、60、70、80℃)后,对其肌原纤维蛋白进行模拟体外胃肠消化实验,并测定其肌原纤维蛋白的消化率以及消化前后的总羰基含量、总巯基含量、Schiff碱含量等指标,还利用紫外吸收光谱、内源荧光光谱以及十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)分析蛋白样品,探究牦牛肉蛋白质在胃肠消化过程中的氧化及消化规律。经胃、肠消化后,中心温度为60℃的牦牛肉总蛋白酶水解率最高(88.64%)。与原料肉相比,中心温度为80℃的牦牛肉蛋白质胃蛋白酶水解率和总蛋白酶水解率分别降低了34.10%和22.47%,胰蛋白酶水解率提高了75.34%;其经胃、肠消化后的总羰基含量与原料肉相比分别升高了81.42%和77.40%,总巯基含量分别降低了30.02%和36.43%。随着中心温度升高,Schiff碱含量逐渐增大,紫外吸收光谱的吸光度显著增强,内源荧光光谱的荧光强度显著降低,SDS-PAGE图谱显示经消化后蛋白质发生严重降解至条带消失。结果表明:中心温度为60℃时牦牛肉的消化率最高,80℃时牦牛肉的蛋白质氧化程度最强,在胃肠消化过程中进一步加剧。