title: Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes.
abstract: The nutritional value of proteins was investigated after the storage and cooking of rhea M. Gastrocnemius pars interna. Oxidation of basic and aromatic amino acids, surface hydrophobicity and aggregation state of proteins, were determined in raw and cooked meat. In addition, myofibrillar proteins were exposed in vitro to proteases of the digestive tract. Cooking markedly affected the protein surface hydrophobicity. The BBP bound content was three times greater in cooked than in fresh rhea meat. A small increment in tryptophan content after cooking was observed. Storage influenced Schiff bases formation indicating the presence of protein-aldehyde adducts after cooking. High content of Schiff bases was found after cooking of samples stored for 5 days, demonstrating a probable implication of free amino groups, most likely from lysine. Cooking decreased the myofibrillar protein susceptibility to pepsin activity. After cooking, the proteolysis rate by pancreatic enzymes increased. Our findings support the importance of protein aggregation in the nutritional value of meat proteins.
authors.affiliation: Institut National de la Recherche Agronomique, UR370-Qualité des Produits Animaux, F-63122 Saint-Genès Champanelle, France.
authors.forename: Renata S
authors.initials: RS
authors.lastname: Filgueras
authors.forename: Philippe
authors.initials: P
authors.lastname: Gatellier
authors.forename: Claude
authors.initials: C
authors.lastname: Ferreira
authors.forename: Rui C
authors.initials: RC
authors.lastname: Zambiazi
authors.forename: Véronique
authors.initials: V
authors.lastname: Santé-Lhoutellier
mesh_terms: D000447:Aldehydes / Q000032:analysis / Q000378:metabolism; D024322:Amino Acids, Aromatic / Q000032:analysis; D000818:Animals; D002918:Chymotrypsin / Q000032:analysis; D003296:Cooking / Q000379:methods*; D004063:Digestion; D006358:Hot Temperature; D057927:Hydrophobic and Hydrophilic Interactions; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000032:analysis* / Q000378:metabolism*; D018482:Muscle, Skeletal / Q000737:chemistry; D009210:Myofibrils / Q000737:chemistry; D009753:Nutritive Value; D010447:Peptide Hydrolases / Q000378:metabolism; D050050:Protein Carbonylation; D011489:Protein Denaturation; D020311:Rheiformes; D012545:Schiff Bases / Q000032:analysis / Q000378:metabolism; D014357:Trypsin / Q000032:analysis
chemical_list: D000447:Aldehydes; D024322:Amino Acids, Aromatic; D009124:Muscle Proteins; D012545:Schiff Bases; D010447:Peptide Hydrolases; D002918:Chymotrypsin; C117608:alpha-chymotrypsin; D014357:Trypsin