Freezing-then-aging treatment improved the protein digestibility of beef in an in vitro infant digestion model. (15th July 2021)

• Record Type: Journal Article
• Authors: Lee, Seonmin; Jo, Kyung; Jeong, Hyun Gyung; Yong, Hae In; Choi, Yun-Sang; Kim, Dongjun; Jung, Samooel
• Is Part Of: Food chemistry. Volume 350(2021)
• Publication Date: 2021-07-15
• Subjects: Freezing-then-aging FA -- Aging only AO -- Ethylene glycol tetraacetic acid EGTA -- Bound bromophenol blue BPB -- Trichloroacetic acid TCA -- Sodium dodecyl sulphate-polyacrylamide gel electrophoresis SDS-PAGE -- Molecular weight cut-off MWCO; Infant -- Complementary food -- Beef -- Protein digestibility -- Freezing -- Aging; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129224
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Freezing had no effect on tertiary structure of myofibrillar protein in beef. Freezing enhanced the cathepsin B activity in beef during aging. Protein degradation was increased in beef with freezing-then-aging treatment. Freezing-then-aging improved the digestive susceptibility of actin. In vitro protein digestibility of beef was improved by freezing-then-aging. Abstract: In vitro protein digestibility of freezing-then-aged beef was investigated in an infant digestion model. The treatments were divided into freezing-then-aging (FA) and aging-only (AO) groups. Carbonyl and total free sulfhydryl contents were the same between both groups for 14-day aging. Freezing had no effect on beef myofibrillar protein tertiary structure. Although caspase-3 activity did not differ, the FA group showed higher cathepsin B activity than the AO group (p < 0.05). The 10% trichloroacetic acid-soluble α-amino content was higher in FA than AO group, on aging day 14 (p < 0.05). Post in vitro digestion of beef aged for 14 days, the FA group had a higher content, than the AO group, of α-amino groups and proteins digested under 3 kDa (p < 0.05). An electrophoretogram of the digesta showed improved digestion of actin in the FA group. Collectively, the freezing-then-aging process enhanced the protein digestibility of beef in this in vitro infant digestion model.