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 | Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sudeste. Para informações adicionais entre em contato com cppse.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
14/11/2017 |
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Data da última atualização: |
06/04/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MENEZES, E. de A.; OLIVEIRA, A. F. de; FRANÇA, C. de J.; SOUZA, G. B. de; NOGUEIRA, A. R. de A. |
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Afiliação: |
Eveline de Abreu Menezes, Universidade da Integração Internacional da Lusofonia Afro-Brasileira; Aline Fernandes de Oliveira, UFSCar; Célia de Jesus França, Faculdade ASSER; GILBERTO BATISTA DE SOUZA, CPPSE; ANA RITA DE ARAUJO NOGUEIRA, CPPSE. |
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Título: |
Bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Food Chemistry, v. 240, p. 75-83, 2018. |
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ISSN: |
0308-8146 |
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DOI: |
https://doi.org/10.1016/j.foodchem.2017.07.090 |
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Idioma: |
Inglês |
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Conteúdo: |
The bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein was evaluated after submitting beef, pork, and chicken to five different thermal treatments. The bioaccessibility of crude protein and metals were simulated by using in vitro enzymatic digestion with a gastric fluid solution and dialysability approach. Inductively coupled plasma optical spectrometry was used to quantify the dialyzable fraction and the total mineral content after microwave-assisted digestion. Graphite furnace atomic absorption spectrometry quantified Cu in chicken dialyzable fraction. The increase of temperature and heat exposure period decreased the protein bioaccessibility. Considering the total and dialyzable fraction, beef is an important source of Cu, Fe, Mg, and Zn to the human diet. The results of Fourier-transform infrared spectroscopy indicated physical changes in the treated samples related to protein denaturation, which was probably responsible for the decreased bioaccessibility of minerals and protein, mainly at higher temperatures. |
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Palavras-Chave: |
Infrared characterization; Metal bioaccessibility; Thermally processed meat. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01790naa a2200229 a 4500
001 2079663
005 2018-04-06
008 2018 bl uuuu u00u1 u #d
022 $a0308-8146
024 7 $ahttps://doi.org/10.1016/j.foodchem.2017.07.090$2DOI
100 1 $aMENEZES, E. de A.
245 $aBioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing.$h[electronic resource]
260 $c2018
520 $aThe bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein was evaluated after submitting beef, pork, and chicken to five different thermal treatments. The bioaccessibility of crude protein and metals were simulated by using in vitro enzymatic digestion with a gastric fluid solution and dialysability approach. Inductively coupled plasma optical spectrometry was used to quantify the dialyzable fraction and the total mineral content after microwave-assisted digestion. Graphite furnace atomic absorption spectrometry quantified Cu in chicken dialyzable fraction. The increase of temperature and heat exposure period decreased the protein bioaccessibility. Considering the total and dialyzable fraction, beef is an important source of Cu, Fe, Mg, and Zn to the human diet. The results of Fourier-transform infrared spectroscopy indicated physical changes in the treated samples related to protein denaturation, which was probably responsible for the decreased bioaccessibility of minerals and protein, mainly at higher temperatures.
653 $aInfrared characterization
653 $aMetal bioaccessibility
653 $aThermally processed meat
700 1 $aOLIVEIRA, A. F. de
700 1 $aFRANÇA, C. de J.
700 1 $aSOUZA, G. B. de
700 1 $aNOGUEIRA, A. R. de A.
773 $tFood Chemistry$gv. 240, p. 75-83, 2018.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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| Registros recuperados : 2 | |
| 1. |  | JESÚS-PIRES, C. de; FERREIRA-NETO, J. R. C.; BEZERRA-NETO, J. P.; KIDO, E. A.; SILVA, R. L. de O.; PANDOLFI, V.; WANDERLEY-NOGUEIRA, A. C.; BINNECK, E.; COSTA, A. F. da; PIO-RIBEIRO, G.; PEREIRA-ANDRADE, G.; SITTOLIN, I. M.; FREIRE-FILHO, F.; BENKO-ISEPPON, A. M. Plant Thaumatin-like Proteins: Function, Evolution and Biotechnological Applications. Current Protein and Peptide Science, v. 21, n. 1, p. 36-51, 2020.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Amazônia Oriental; Embrapa Soja. |
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| 2. | | JESÚS-PIRES, C. de; FERREIRA-NETO, J. R. C.; BEZERRA-NETO, J. P.; KIDO, E. A.; SILVA, R. L. de O.; PANDOLFI, V.; WANDERLEY-NOGUEIRA, A. C.; BINNECK, E.; COSTA, A. F. da; PIO-RIBEIRO, G.; PEREIRA-ANDRADE, G.; SITTOLIN, I. M.; FREIRE FILHO, F. R.; BENKO-ISEPPON, A. M. Plant Thaumatin-like Proteins: Function, Evolution and Biotechnological Applications Current Protein and Peptide Science, v. 21, n. 1, p. 36-51, 2020.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Meio-Norte. |
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| Registros recuperados : 2 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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