Characterization of dietary fiber from wheat bran (Triticum aestivum L.) and its effect on the digestion of surimi protein

261

143

Protein digestibility is currently a hot research topic and is of big interest to the food industry. Different scoring methods have been developed to describe protein quality. Cereal protein scores are typically low due to a suboptimal amino acid profile and low protein digestibility. Protein digestibility is a result of both external and internal factors. Examples of external factors are physical inaccessibility due to entrapment in e.g., intact cell structures and the presence of antinutritional factors. The main internal factors are the amino acid sequence of the proteins and protein folding and crosslinking. Processing of food is generally designed to increase the overall digestibility through affecting these external and internal factors. However, with proteins, processing may eventually also lead to a decrease in digestibility. In this review, protein digestion and digestibility are discussed with emphasis on the proteins of (pseudo)cereals.

Section: Protein Digestibilitymentioning

confidence: 99%

Protein Digestibility of Cereal Products

Joye

2019

261

143

“…However, the addition of insoluble fiber, up to 4%, did not significantly influence protein digestibility [ 39 ]. Moreover, it was observed that phenolic compound content may not affect protein digestibility [ 65 ].…”

Section: Resultsmentioning

confidence: 99%

Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds

Salejda

Olender

Zielińska‐Dawidziak

et al. 2022

Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was investigated, aiming to reduce buckwheat waste and to develop nutritionally enriched sausages. For the purpose of this study, a range of measurements, as well as observations, have been carried out. This included the following: pH, weight losses, yield, the instrumental color and texture measurement, protein digestibility, polyphenols, amino acid, trace elements analysis, and the organoleptic evaluation. Compared with no BH sausages, the cooking losses of sausages with 3% BH were higher, while storage losses were lower. BH increased the hardness of sausages after two weeks of storage. The growing addition of BH resulted in a decrease in L* and b*. This change of color resulted in its lower level of consumer acceptability. BH addition did not reduce the protein digestibility. The total amino acid content increased with the increasing husk addition, from 161.8 mg/kg to 228.0 mg/kg. Moreover, BH increased the content of manganese, calcium, potassium and magnesium. This research suggested that incorporation of BH improved the nutritional value of sausages with minimal changes in technological and sensory properties.

Section: Resultsmentioning

confidence: 99%

“…Meanwhile, the frozen crayfish thawed by CT showed a significant increase in protein digestibility of gels by comparison with WT (p < 0.05). The interference of SF and CT on digestion of crayfish meat gels could be mainly attributed to the denaturation or degradation of crayfish proteins, which altered the microstructure of the meat gels, increasing the accessibility of enzymes to hydrolytic sites [38]. For the antioxidant activity of the digest from crayfish meat gels, it was found that freeze-thawing treatments significantly decreased the DPPH-RSA, ABTA-RSA, and FRAP of the gels compared with the CG group (p <0.05), particularly for the SF-CT (Figure 6B-D).…”

Section: Digestibility Antioxidant Activity and Sds-pagementioning

confidence: 99%

Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix)

Chen

Zhu

et al. 2022

The effects of freezing methods, including rapid freezing (RF) or slow freezing (SF), combined with thawing methods, e.g., water immersing thawing (WT) or cold thawing (CT), on the meat yield, drip loss, gel properties, and digestive properties of meat detached from red swamp crayfish were investigated. RF greatly reduced the freezing time compared to SF, and the thawing time of frozen crayfish was obviously shortened by WT in comparison to CT. RF and CT improved the meat yield but increased the drip loss, probably as a result of the greater protein denaturation or degradation. A soft and flexible gel was obtained by SF-CT, while a hard one was achieved by RF-WT. An SEM analysis showed that SF resulted in rough and irregular microstructures with larger pore sizes. Freeze-thawing led to an increase in the β-sheet content at the expense of α-helix and variations in the microenvironment of tyrosine and tryptophan residues in protein molecules of the gels, which was more pronounced in the SF-CT group. Moreover, freeze-thawing could cause enhanced protein digestibility but reduce the antioxidant activity of gels. These findings underline the promise of the freezing-thawing treatment in tuning the gel-based meat products of crayfish.