Why Beef Protein Is Highly Digestible and How to Maximize Its Benefits

Abstract Summary

Objective: To investigate the effects of different cooking methods—sous vide (SV), boiling (BO), and roasting (RO)—on beef protein digestibility and peptide profiling during simulated gastrointestinal digestion.

Context: Cooking methods can alter the structural properties of beef proteins, potentially affecting their digestibility and the profile of peptides released during digestion. Understanding these effects is crucial for optimizing nutritional benefits.

Methods Used

Approach: Beef samples were subjected to SV, BO, and RO cooking methods. Post-cooking, the samples underwent simulated gastrointestinal digestion to assess protein digestibility and peptide profiles.

Data Collection: Protein digestibility was measured using degree of hydrolysis and free amino nitrogen content. Peptide profiling was conducted using mass spectrometry to identify and quantify peptides released during digestion.

Researchers' Summary of Findings

The study found that beef samples cooked using the sous vide method exhibited higher gastrointestinal digestibility (34.97%) compared to boiling (27.59%) and roasting (24.36%). Additionally, sous vide cooking resulted in a distinct peptide profile, suggesting that this method may enhance the release of specific bioactive peptides during digestion.

DOI: 10.1021/acs.jafc.0c04054