Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications

Research output: Contribution to journalJournal articlepeer-review

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Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications. / Mitra, Bhaskar; Kristensen, Lars; Lametsch, Rene; Ruiz-Carrascal, Jorge.

In: Meat Science, Vol. 192, 108924, 2022.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Mitra, B, Kristensen, L, Lametsch, R & Ruiz-Carrascal, J 2022, 'Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications', Meat Science, vol. 192, 108924. https://doi.org/10.1016/j.meatsci.2022.108924

APA

Mitra, B., Kristensen, L., Lametsch, R., & Ruiz-Carrascal, J. (2022). Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications. Meat Science, 192, [108924]. https://doi.org/10.1016/j.meatsci.2022.108924

Vancouver

Mitra B, Kristensen L, Lametsch R, Ruiz-Carrascal J. Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications. Meat Science. 2022;192. 108924. https://doi.org/10.1016/j.meatsci.2022.108924

Author

Mitra, Bhaskar ; Kristensen, Lars ; Lametsch, Rene ; Ruiz-Carrascal, Jorge. / Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications. In: Meat Science. 2022 ; Vol. 192.

Bibtex

@article{8bfa2e09bcfb452791ffeeca1966d963,
title = "Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications",
abstract = "The effect of thermal processing on the in vitro digestibility of pork proteins was studied. Raw samples were considered the control group, while the thermal treatments included 58, 80, 98 and 160 °C for 72 min, 118 °C for 8 min and 58 °C for 17 h, resembling a range of different cooking procedures. Samples were subsequently subjected to pepsin digestion at pH 3.00 in the gastric phase followed by trypsin and α-chymotrypsin at pH 8.00 in the intestinal phase. Pork cooked at 58 °C for 72 min had a significantly higher pepsin digestibility rate than meat cooked at 80 °C or 160 °C. The trend was similar in the intestinal phase, with samples cooked at 58 °C for 72 min having enhanced digestion rate over other treatments after 120 min of digestion. A PLS model pointed out to an inverse relationship between in vitro proteolysis rate and variables like Maillard reaction compounds or protein structural changes.",
keywords = "AGEs, In vitro digestibility, Pork, Protein oxidation, Protein structural modifications, Proteolysis rate",
author = "Bhaskar Mitra and Lars Kristensen and Rene Lametsch and Jorge Ruiz-Carrascal",
note = "Publisher Copyright: {\textcopyright} 2022",
year = "2022",
doi = "10.1016/j.meatsci.2022.108924",
language = "English",
volume = "192",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications

AU - Mitra, Bhaskar

AU - Kristensen, Lars

AU - Lametsch, Rene

AU - Ruiz-Carrascal, Jorge

N1 - Publisher Copyright: © 2022

PY - 2022

Y1 - 2022

N2 - The effect of thermal processing on the in vitro digestibility of pork proteins was studied. Raw samples were considered the control group, while the thermal treatments included 58, 80, 98 and 160 °C for 72 min, 118 °C for 8 min and 58 °C for 17 h, resembling a range of different cooking procedures. Samples were subsequently subjected to pepsin digestion at pH 3.00 in the gastric phase followed by trypsin and α-chymotrypsin at pH 8.00 in the intestinal phase. Pork cooked at 58 °C for 72 min had a significantly higher pepsin digestibility rate than meat cooked at 80 °C or 160 °C. The trend was similar in the intestinal phase, with samples cooked at 58 °C for 72 min having enhanced digestion rate over other treatments after 120 min of digestion. A PLS model pointed out to an inverse relationship between in vitro proteolysis rate and variables like Maillard reaction compounds or protein structural changes.

AB - The effect of thermal processing on the in vitro digestibility of pork proteins was studied. Raw samples were considered the control group, while the thermal treatments included 58, 80, 98 and 160 °C for 72 min, 118 °C for 8 min and 58 °C for 17 h, resembling a range of different cooking procedures. Samples were subsequently subjected to pepsin digestion at pH 3.00 in the gastric phase followed by trypsin and α-chymotrypsin at pH 8.00 in the intestinal phase. Pork cooked at 58 °C for 72 min had a significantly higher pepsin digestibility rate than meat cooked at 80 °C or 160 °C. The trend was similar in the intestinal phase, with samples cooked at 58 °C for 72 min having enhanced digestion rate over other treatments after 120 min of digestion. A PLS model pointed out to an inverse relationship between in vitro proteolysis rate and variables like Maillard reaction compounds or protein structural changes.

KW - AGEs

KW - In vitro digestibility

KW - Pork

KW - Protein oxidation

KW - Protein structural modifications

KW - Proteolysis rate

U2 - 10.1016/j.meatsci.2022.108924

DO - 10.1016/j.meatsci.2022.108924

M3 - Journal article

C2 - 35878433

AN - SCOPUS:85134825723

VL - 192

JO - Meat Science

JF - Meat Science

SN - 0309-1740

M1 - 108924

ER -

ID: 316403708