Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes
2011
Schmidt Filgueras, Renata, R. | Gatellier, Philippe, P. | de Oliveira Ferreira, Claude, C. | Zambiazi, Claudezir | Santé-Lhoutellier, Véronique | Qualité des Produits Animaux (QuaPA) ; Institut National de la Recherche Agronomique (INRA) | Universidade Federal de Pelotas = Federal University of Pelotas (UFPel)
International audience
Показать больше [+] Меньше [-]Английский. The nutritional value of proteins was investigated after the storage and cooking of rhea M. Gastrocnemius pars interna. Oxidation of basic and aromatic amino acids, surface hydrophobicity and aggregation state of proteins, were determined in raw and cooked meat. In addition, myofibrillar proteins were exposed in vitro to proteases of the digestive tract. Cooking markedly affected the protein surface hydrophobicity. The BBP bound content was three times greater in cooked than in fresh rhea meat. A small increment in tryptophan content after cooking was observed. Storage influenced Schiff bases formation indicating the presence of protein-aldehyde adducts after cooking. High content of Schiff bases was found after cooking of samples stored for 5 days, demonstrating a probable implication of free amino groups, most likely from lysine. Cooking decreased the myofibrillar protein susceptibility to pepsin activity. After cooking, the proteolysis rate by pancreatic enzymes increased. Our findings support the importance of protein aggregation in the nutritional value of meat proteins.
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