Effects of cooking methods on digestion characteristics of grass carp meat protein and antihypertensive activity of digested products
To study the effects of different cooking methods on the digestive characteristics of grass carp meat protein and the anti-hy-pertensive activity of digested products,grass carp meat was treated by steaming(SM),boiling(BO),deep frying(FY),roasting(RO)and low-temperature vacuum cooking(SV).The digestibility of fish protein,and the differences in amino acid composition,peptide composition,in vitro anti-oxidation,and angiotensin-converting enzyme(ACE)inhibition ability of digestive products were compared.The identified potential active peptides were synthesized and verified.Results indicated that the protein digestibility of all samples except SM was lower than that of raw fish(RW),FY gave the lowest(44.42％)protein digestibility.Cooking changed the amino acid composition and polypeptide composition of fish meat digestion products.The antioxidant ability of digested products varied in different antioxidant ac-tivity models.The digested products pre-treated with RO,SM,and SV exhibited the strongest Fe2+chelating rate,hydroxyl radical and superoxide anion scavenging ability,respectively.While FY gave the highest reducing power and DPPH free radical scavenging activity,its ACE inhibitory activity was decreased.Four novel ACE inhibitory peptides LMF,LMW,LWM,and FLW were identified from the di-gestive products,with the IC50 of 48.1,2.9,12.5,and 87.0 μg/mL,respectively.Therefore,in daily diet,expected for rich and di-verse needs of food raw materials,the choice of cooking methods should be diversified to obtain different active peptides.
万方数据
维普
