title: Modelling of pepsin digestibility of myofibrillar proteins and of variations due to heating.
abstract: Digestibility of myofibrillar proteins by pepsin was determined by in vitro trials and mathematical modelling. A primary model was developed to predict in vitro digestion kinetics, and a secondary model based on the mechanisms of protein denaturation was then added to take into account the effect of meat heating. Model predictions agreed with measurements in the pH and pepsin concentration ranges 1.8-3.8 and 6-50 U mg(-1) respectively. The utility of the model is illustrated by a simple example where meat is assumed to be heated homogeneously, and myofibrillar proteins to be directly in contact with pepsin. The combined effects of heating time, temperature, enzyme concentration and pH modified the digestibility value, which also depends on residence time in the stomach.
authors.affiliation: UR370 Qualité des Produits Animaux, INRA, F-63122 Saint-Genès-Champanelle, France. Electronic address: alain.kondjoyan@clermont.inra.fr.
authors.forename: Alain
authors.initials: A
authors.lastname: Kondjoyan
authors.affiliation: UR370 Qualité des Produits Animaux, INRA, F-63122 Saint-Genès-Champanelle, France.
authors.forename: Jean-Dominique
authors.initials: JD
authors.lastname: Daudin
authors.affiliation: UR370 Qualité des Produits Animaux, INRA, F-63122 Saint-Genès-Champanelle, France.
authors.forename: Véronique
authors.initials: V
authors.lastname: Santé-Lhoutellier
mesh_terms: D004063:Digestion; D005753:Gastric Mucosa / Q000378:metabolism; D006361:Heating; D006863:Hydrogen-Ion Concentration; D008962:Models, Theoretical; D009124:Muscle Proteins / Q000378:metabolism*; D009210:Myofibrils / Q000737:chemistry*; D010434:Pepsin A / Q000378:metabolism*
chemical_list: D009124:Muscle Proteins; D010434:Pepsin A
keywords: Digestion; Enzyme; Gastric; Heating; Kinetics; Model