JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

低温长时间热加工对海参体壁蛋白质消化吸收特性的影响

楚鹏飞 ,  倪众 ,  卢晨曦 ,  杨涵颖 ,  于曼曼 ,  刘玉欣

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楚鹏飞, 倪众, 卢晨曦, 等. 低温长时间热加工对海参体壁蛋白质消化吸收特性的影响[J]. 轻工学报, 2023, 38(4): 37-45. doi: 10.12187/2023.04.005
引用本文: 楚鹏飞, 倪众, 卢晨曦, 等. 低温长时间热加工对海参体壁蛋白质消化吸收特性的影响[J]. 轻工学报, 2023, 38(4): 37-45. doi: 10.12187/2023.04.005
shu
CHU Pengfei, NI Zhong, LU Chenxi, et al. Effect of low-temperature and long-time heat processing on digestion and absorption properties of sea cucumber body wall protein[J]. Journal of Light Industry, 2023, 38(4): 37-45. doi: 10.12187/2023.04.005
Citation: CHU Pengfei, NI Zhong, LU Chenxi, et al. Effect of low-temperature and long-time heat processing on digestion and absorption properties of sea cucumber body wall protein[J]. Journal of Light Industry, 2023, 38(4): 37-45. doi: 10.12187/2023.04.005
shu

低温长时间热加工对海参体壁蛋白质消化吸收特性的影响

  • 1. 大连工业大学 食品学院/国家海洋食品工程技术研究中心, 辽宁 大连 116034;

  • 2. 安徽农业大学 茶与食品科技学院, 安徽 合肥 230036

    • 作者简介: 楚鹏飞(1995-),男,河南省驻马店市人,大连工业大学硕士研究生,主要研究方向为水产品加工过程中品质变化。E-mail:3458003231@qq.com;

  • 基金项目: 国家自然科学基金项目（31901615）；大连市高层次人才创新支持计划青年科技之星项目（2021RQ087）

  • 中图分类号: TS254.4

Effect of low-temperature and long-time heat processing on digestion and absorption properties of sea cucumber body wall protein

  • 1. School of Food Science and Technology/National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China;

  • 2. College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China

  • Received Date: 2023-02-28
    Accepted Date: 2023-04-30

    CLC number: TS254.4

  • 摘要: 以新鲜海参为原料，于低温（60℃和80℃）条件下进行不同时间（0 h、1 h、3 h、6 h、12 h、24 h和48 h）的热加工，结合体外模拟消化实验和大鼠翻转肠囊模型，对海参体壁蛋白质变化情况（氧化规律、聚集程度、表面疏水性等）进行研究。结果表明：在整个热加工过程中，海参体壁蛋白质的羰基含量逐渐增加，游离巯基含量逐渐减少，蛋白质氧化程度呈时序性加剧；伴随热加工程度的加剧（热加工不足—适度—过度），蛋白质聚集程度先降低后升高再降低，表面疏水性先增强后减弱再增强，蛋白质平均粒径先增大后减小；经体外模拟消化实验和大鼠翻转肠囊模型转运后，蛋白质水解程度、体外消化率和多肽的跨膜转运水平均随加工时间的延长先升高后降低再升高。综上，于60℃条件下热加工3 h时，海参体壁蛋白质的体外消化率最高且吸收特性较好；于80℃条件下加工超过6 h时，有利于提高海参体壁蛋白质的消化吸收特性。
    Abstract: Fresh sea cucumber was processed at low temperature (60℃ and 80℃) for different times (0 h, 1 h, 3 h, 6 h, 12 h, 24 h and 48 h). Combined with simulatior in vitro digestion and everted-rat-gut-sac model, the changes of protein in the body wall of sea cucumber (SCBWs), including oxidation rule, aggregation degree, surface hydrophobicity, etc, were studied. The results showed that during the whole process of heat processing, the carbonyl content increased gradually, the free sulfhydryl content decreased gradually, and the degree of protein oxidation showed a sequential increase. With the intensification of the degree of heat processing (underworking-moderate-excessive heat processing), the protein aggregation degree first decreased, then increased and then decreased, the surface hydrophobicity first increased and then decreased and then increased, and the mean protein particle size first increased and then decreased. After simulation in vitro digestion and everted-rat-gut-sac model, the degree of protein hydrolysis, in vitro digestibility and peptide transport levels were firstly increased, then decreased and then increased with the intensification of heat processing degree. In conclusion, the in vitro digestibility of SCBWs protein was the highest and the absorption characteristics were better when it was heat processed at 60℃ for 3 h. The digestion and absorption characteristics of SCBWs protein were improved when the thermal treatment time was more than 6 h at 80℃.
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  • 收稿日期:  2023-02-28
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楚鹏飞, 倪众, 卢晨曦, 等. 低温长时间热加工对海参体壁蛋白质消化吸收特性的影响[J]. 轻工学报, 2023, 38(4): 37-45. doi: 10.12187/2023.04.005
引用本文: 楚鹏飞, 倪众, 卢晨曦, 等. 低温长时间热加工对海参体壁蛋白质消化吸收特性的影响[J]. 轻工学报, 2023, 38(4): 37-45. doi: 10.12187/2023.04.005
shu
CHU Pengfei, NI Zhong, LU Chenxi, et al. Effect of low-temperature and long-time heat processing on digestion and absorption properties of sea cucumber body wall protein[J]. Journal of Light Industry, 2023, 38(4): 37-45. doi: 10.12187/2023.04.005
Citation: CHU Pengfei, NI Zhong, LU Chenxi, et al. Effect of low-temperature and long-time heat processing on digestion and absorption properties of sea cucumber body wall protein[J]. Journal of Light Industry, 2023, 38(4): 37-45. doi: 10.12187/2023.04.005
shu

低温长时间热加工对海参体壁蛋白质消化吸收特性的影响

    作者简介:楚鹏飞(1995-),男,河南省驻马店市人,大连工业大学硕士研究生,主要研究方向为水产品加工过程中品质变化。E-mail:3458003231@qq.com
  • 1. 大连工业大学 食品学院/国家海洋食品工程技术研究中心, 辽宁 大连 116034;
  • 2. 安徽农业大学 茶与食品科技学院, 安徽 合肥 230036
  • 收稿日期: 2023-02-28
  • 录用日期: 2023-04-30
基金项目:  国家自然科学基金项目（31901615）；大连市高层次人才创新支持计划青年科技之星项目（2021RQ087）

摘要: 以新鲜海参为原料，于低温（60℃和80℃）条件下进行不同时间（0 h、1 h、3 h、6 h、12 h、24 h和48 h）的热加工，结合体外模拟消化实验和大鼠翻转肠囊模型，对海参体壁蛋白质变化情况（氧化规律、聚集程度、表面疏水性等）进行研究。结果表明：在整个热加工过程中，海参体壁蛋白质的羰基含量逐渐增加，游离巯基含量逐渐减少，蛋白质氧化程度呈时序性加剧；伴随热加工程度的加剧（热加工不足—适度—过度），蛋白质聚集程度先降低后升高再降低，表面疏水性先增强后减弱再增强，蛋白质平均粒径先增大后减小；经体外模拟消化实验和大鼠翻转肠囊模型转运后，蛋白质水解程度、体外消化率和多肽的跨膜转运水平均随加工时间的延长先升高后降低再升高。综上，于60℃条件下热加工3 h时，海参体壁蛋白质的体外消化率最高且吸收特性较好；于80℃条件下加工超过6 h时，有利于提高海参体壁蛋白质的消化吸收特性。

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