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Food research international (Ottawa, Ont.). 2019 Jun:120:793-799. doi: 10.1016/j.foodres.2018.11.040 Q18.02025

Pulsed electric field: Effect on in-vitro simulated gastrointestinal protein digestion of deer Longissimus dorsi

脉冲电场对梅花鹿长issus模拟胃肠蛋白消化的影响 翻译改进

Zuhaib F Bhat  1, James D Morton  2, Susan L Mason  3, Alaa El-Din A Bekhit  4, Tanyaradzwa E Mungure  5

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作者单位

  • 1 Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, 7647 Christchurch, New Zealand. Electronic address: Zuhaib.Bhat@lincolnuni.ac.nz.
  • 2 Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, 7647 Christchurch, New Zealand. Electronic address: James.Morton@lincolnuni.ac.nz.
  • 3 Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, 7647 Christchurch, New Zealand. Electronic address: Sue.Mason@lincoln.ac.nz.
  • 4 Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
  • 5 Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand. Electronic address: aladin.bekhit@otago.ac.nz.

    • DOI: 10.1016/j.foodres.2018.11.040 PMID: 31000299

    摘要 Ai翻译

    The effect of pulsed electric field (PEF) on in-vitro simulated gastrointestinal protein digestion of cold-boned deer Longissimus dorsi was elucidated. PEF treated samples viz. T1 (2.5 kV, 50 Hz) and T2 (10 kV, 90 Hz) along with a control were subjected to in-vitro simulated gastrointestinal protein digestion. Samples were collected after 0, 30, and 60 min of gastric digestion and 120 and 180 min of intestinal digestion. A significant (P < 0.05) increase was observed in the protein digestibility and soluble protein (%) of PEF treated samples, highlighting a positive influence of PEF processing on the digestion process. Higher concentrations of almost all the free amino acids were observed for the PEF treated samples. No significant effect of PEF was observed on the release of various minerals. PEF may be utilized for the development of novel muscle foods with improved protein digestibility.

    Keywords: Digestibility (%); Free amino acid analysis; In-vitro protein digestion; Longissimus dorsi; Mineral profile; Pulsed electric field; Soluble protein (%); Venison.

    Keywords：pulsed electric field

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    关键词：脉冲电场; 胃肠蛋白质消化

    Copyright © Food research international (Ottawa, Ont.). 中文内容为AI机器翻译，仅供参考！

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    期刊名：Food research international

    缩写：FOOD RES INT

    ISSN：0963-9969

    e-ISSN：1873-7145

    IF/分区：8.0/Q1

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    Pulsed electric field: Effect on in-vitro simulated gastrointestinal protein digestion of deer Longissimus dorsi