文章基本信息

标题：Stability of Mackerel ( Trachurus japonicas ) Hydrolysate with Iron-Binding Capacity in Simulated Gastrointestinal Fluids
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作者：Wen-Ting Zhang ; Jia-Yue Sun ; Guang-Rong Huang 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2015
卷号：10
期号：4
页码：158-166
DOI：10.3923/ajft.2015.158.166
出版社：Academic Journals Inc., USA
摘要：The aim of this study was to investigate the stability of mackerel ( Trachurus japonicas ) processing byproducts protein hydrolysate with iron-binding capacity in vitro simulated gastrointestinal systems. The changes in molecular weight distribution and iron-binding capacity were used for evaluating the stability of the hydrolysate in simulated gastrointestinal digestion. The molecular weight of mackerel hydrolysate with iron-binding capacity was mostly less than 1300 Da and composted mainly by tripeptides to undepeptides. The hydrolysate was stable in gastric or intestinal digestion separately for 5 h, or two-stage gastrointestinal digestion. The iron-binding capacity did not change significantly during gastrointestinal digestion. The mackerel processing byproducts hydrolysate had potential in iron fortification functional ingredients of food industry.