Digestion study of proteins from cooked meat using an enzymatic microreactor

Meat Science

Volumn 81, Issue 2, 2009, Pages 405-409

  Gatellier, Ph ^a   Sante Lhoutellier V ^a  

^a UR370 QuaPA   (France)

Author keywords

Cooking; Digestibility; Meat; Protein

Indexed keywords

EID: 55049118673     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.09.002     Document Type: Article

References (12)

1. Blanquet S., Garrait G., Beyssac E., Perrier C., Denis S., Hébrard G., et al. Effects of cryoprotectants on the viability and activity of freeze dried recombinant yeasts as novel drug delivery systems assessed by an artificial digestive system. European Journal of Pharmaceutics and Biopharmaceutics 61 (2005) 32-39
2. Blanquet S., Zeijdner E., Beyssac E., Meunier J.P., Denis R., Havenaar M., et al. A dynamic artificial gastrointestinal system for studying the behaviour of orally administered drug dosage forms under various physiological conditions. Pharmaceutical Research 21 (2004) 585-591
3. Evenepoel P., Claus D., Geypens B., Maes B., Hiele M., Rutgeerts P., et al. Evidence for impaired assimilation and increased colonic fermentation of protein related to gastric acid suppression therapy. Alimentary Pharmacology and Therapeutics4 12 (1998) 10-11
4. Gatellier Ph., Gomez S., Gigaud V., Berri C., Le Bihan-Duval E., and Santé-Lhoutellier V. Use of a fluorescent front face technique for measurement of lipid oxidation during refrigerated storage of chicken meat. Meat Science 76 (2007) 543-547
5. Geypens B., Claus D., Evenepoel P., Hiele M., Maes B., Peeters M., et al. Influence of dietary protein supplements on the formation of bacterial metabolites in the colon. Gut 41 (1997) 70-76
6. Gornall A.G., Bardawill C.J., and David M.M. Determination of serum proteins by means of biuret reaction. Journal of Biological Chemistry 177 (1949) 751-766
7. Kamin-Belsky N., Brillon A.A., Arav R., and Shaklai N. Degradation of myosin by enzymes of the digestive system: comparison between native and oxidatively cross-linked protein. Journal of Agricultural and Food Chemistry 44 (1996) 1641-1646
8. Liu G., and Xiong Y.L. Electrophoretic pattern, thermal denaturation, and in vitro digestibility of oxidized myosin. Journal of Agricultural and Food Chemistry 48 (2000) 624-630
9. Morzel M., Gatellier Ph., Sayd T., Renerre M., and Laville E. Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins. Meat Science 73 (2006) 536-543
10. Renerre M., Dumont F., and Gatellier P. Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin. Meat Science 43 (1996) 111-121
11. Santé-Lhoutellier V., Astruc T., Marinova P., Grève E., and Gatellier P. Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins. Journal of Agricultural and Food Chemistry 56 (2008) 1488-1494
12. Santé-Lhoutellier V., Aubry L., and Gatellier P. Effect of oxidation on in-vitro digestibility of skeletal muscle myofibrillar proteins. Journal of Agricultural and Food Chemistry 55 (2007) 5343-5348