Effect of Different Heat Treatments on In Vitro Digestion of Egg White Proteins and Identification of Bioactive Peptides in Digested Products

Chicken eggs are ingested by people after a series of processes, but to date, only a few studies have explored the nutrient variations caused by different heat treatments. In this work, the impacts of different heat treatments (4, 56, 65, and 100 °C on the in vitro digestibility of egg white protein...

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Veröffentlicht in:	Journal of food science 2018-04, Vol.83 (4), p.1140-1148
Hauptverfasser:	Wang, Xuefen, Qiu, Ning, Liu, Yaping
Format:	Artikel
Sprache:	eng
Schlagworte:	Albumen Anti-Infective Agents - analysis Antihypertensive Agents - analysis Antihypertensives Antiinfectives and antibacterials Antioxidants Antioxidants - analysis bioactive peptides Biological activity Chromatography, Liquid Cooking Digestibility Digestion Digestive system Egg Proteins - chemistry egg white protein Eggs Food industry Food processing industry Gastrointestinal tract heat treatment Heat treatments Hot Temperature Humans Hydrolysis in vitro gastrointestinal digestion Molecular Weight Molecular weight distribution Nutritive Value Pancreatin Pancreatin - metabolism Pepsin Pepsin A - metabolism Peptides Peptides - analysis Proteins Tandem Mass Spectrometry
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Zusammenfassung:	Chicken eggs are ingested by people after a series of processes, but to date, only a few studies have explored the nutrient variations caused by different heat treatments. In this work, the impacts of different heat treatments (4, 56, 65, and 100 °C on the in vitro digestibility of egg white proteins were investigated by hydrolysis with pepsin or pepsin + pancreatin to simulate human gastrointestinal digestion, and the digested products were identified using Nano‐LC‐ESI‐MS/MS. Egg white proteins treated at 65 °C had the highest in vitro pepsin digestibility value whereas the pepsin + pancreatin digestibility increased significantly (P
ISSN:	0022-1147 1750-3841
DOI:	10.1111/1750-3841.14107