Peptidomics analysis of enzymatic hydrolysis beef
Qin, Dan | Wang, Liping | Fang, Rui | Yu, Ziteng | Mo, Li | Liu, Min
In this study, we investigated the changes in the composition of peptides during the digestion of tenderized beef treated with commercial proteinase K, flavourzyme, and bromelain. The degree of hydrolysis (DH) values before and after simulating gastric digestion were highest with proteinase K treatment. In the proteinase K-treated sample, the highest number of missing peptides was identified after gastrointestinal digestion. Additionally, the maximum number of new peptides was identified during gastric digestion. The flavourzyme is the only exopeptidase among the three enzymes, and the sample treated with it could produce more unique peptides after gastrointestinal digestion. Enzymatic tenderization altered the peptide composition and bioactivity of beef proteins during gastrointestinal digestion. The number of peptides, as well as unique peptides in the protease-treated sample, were more than those in control through gastric digestion. In contrast, the opposite was observed post gastrointestinal digestion.
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