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Comparative efficacy of actinidin from green and gold kiwi fruit extract on in vitro simulated protein digestion of beef Semitendinosus and its myofibrillar protein fraction
Author(s) -
Gong Xi,
Morton James D.,
Bhat Zuhaib F.,
Mason Susan L.,
Bekhit Alaa ElDin A.
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14345
Subject(s) - digestion (alchemy) , food science , chemistry , in vitro , biochemistry , chromatography
Summary This study was conducted to evaluate the comparative efficacy of actinidin from green and gold kiwifruit extract on in vitro simulated gastrointestinal protein digestion of cooked beef Semitendinosus and its myofibrillar protein fraction. Samples collected during gastrointestinal digestion were analysed for protein profile, protein digestibility (%), soluble protein (%) and free amino acid analysis. The addition of kiwifruit extracts significantly ( P < 0.05) increased protein digestibility, soluble protein and free amino acids released during in vitro gastrointestinal digestion. The in vitro digestibility (%) of the meat samples digested along the green or the gold kiwifruit extract was 2.08% and 3.47% higher than control samples respectively. The soluble protein (%) of the meat samples digested along the green kiwifruit extract was significantly ( P < 0.05) higher (18.28%) than control samples (13.03%) after gastrointestinal digestion. Comparatively, actinidin from green kiwifruit extract was more effective than gold kiwifruit extract.