四种加工方式对皱纹盘鲍制品消化特性的影响

为了探讨不同加工方式对皱纹盘鲍制品消化特性的影响,分析了生鲜、煮制、罐制和干制4种方式对鲍鱼肌肉蛋白在消化酶作用下的分解情况。利用模拟胃肠液消化及SDS-PAGE比较分析不同加工方式对鲍鱼肌肉消化特性的影响,并通过扫描电镜观察4种加工方式下鲍鱼肌肉组织微观结构的差异。结果显示,与生鲜鲍鱼相比,经煮制的鲍鱼较易被消化,罐制加工产品最易被消化,而干制鲍鱼最难被消化。不同加工方式对鲍鱼肌肉的组织结构有较大影响。进一步对不同皱纹盘鲍制品模拟胃肠液消化终产物的生物活性进行研究,发现它们对血管紧张素转换酶(ACE)的抑制活性(IC50)依次为罐制(464.2μg/m L)干制(665.4μg/m L)煮制(775.7μg/m L)生鲜(803.9μg/m L)。研究表明,不同加工方式对鲍鱼制品在机体内的消化特性及产物对ACE抑制活性存在差异,为优化鲍鱼制品生产加工提供了一定的参考。

Comparison of the digestibility of abalone (Haliotis discus hannai) produced by four different processing treatments

Different food processing methods have varying influences on protein digestion and absorption of the products in vivo. In the present study, the effect of four processing methods including raw, boiling, canning, and drying on the digestibility of abalone (Haliotis discus hannai) muscular proteins were investigated. Simulated gastric fluid (SGF) as well as simulated intestinal fluid (SIF) were used to study the effect of in vitro digestion. The products were evaluated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Scanning electronic microscopy (SEM) was used to observe the differences in the fiber of the four products. The results showed that the digestibility of proteins in canned abalone was the highest among the four processing methods. Proteins from dried abalone were most resistant to digestion both in SGF and SIF. The four processing methods revealed different fiber structures under SEM. Furthermore, the angiotensin-I converting enzyme (ACE) inhibitory activity of the digested products exhibited the following order: canned (464.2 g/mL)