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    To explore the nutritional values of meat and meat analogues, the in vitro protein digestion of pork, beef, plant-based pork and beef were evaluated. In the gastric phase, the digestibility of pork was significantly higher than that of the plant-based pork, while the value of beef was lower than that of the plant-based beef. In the intestinal phase, both pork and beef showed higher digestibility than plant-based meat analogues. A greater number of small molecular peptides were identified from pork and beef than from plant-based meat after gastrointestinal digestion. Larger quantities of potential bioactive peptides were released from the meat than from the plant-based meat analogues during digestion. These differences were closely related to protein secondary structure, the formation of disulfide bonds and apparent viscosity of digestion solution. The findings give a new insight into the underlying mechanisms of the different phenotype responses of consumers to meat and plant-based meat. Copyright © 2022 Elsevier Ltd. All rights reserved.


    Yunting Xie, Linlin Cai, Di Zhao, Hui Liu, Xinglian Xu, Guanghong Zhou, Chunbao Li. Real meat and plant-based meat analogues have different in vitro protein digestibility properties. Food chemistry. 2022 Sep 01;387:132917

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    PMID: 35413556

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