Enzymatic tenderization and beef protein digestibility
What it found
In lab tests, treating beef with proteinase K or bromelain made its proteins break down more during simulated digestion and increased the bitterness of the resulting peptides.
What they found
Animal and lab studies
Bitterness of peptides
Hydrolysis by proteinase K and bromelain raised the average bitterness index of identified peptides by generating high-Q value peptides (1714-1790 Cal/mol), including KDLFDPIIQ, LIDDHFLFDKPVSPL, and QLIDDHFLFDKPVSPLLL.
Degree of hydrolysis
Enzymatic tenderization acted as a pre-digestion step and increased the degree of hydrolysis of beef protein by 4.5-17.3% in subsequent simulated gastrointestinal digestion.
Peptide composition
Peptidomics analysis of digests showed large variations in peptide composition, which was positively correlated with the degree of proteolysis during enzymatic tenderization.
Peptide survival
Samples treated with proteinase K for 0.5 h or bromelain largely increased the survival rate of peptides during simulated digestion by 65.5% or 82.8%, possibly due to a secondary enzyme-substrate interaction effect.
What the authors conclude
“This work could provide a new sight into the possible influence of enzymatic tenderization on meat nutrition.”
Also in their conclusions
- They suggest this work could provide a new sight into the possible influence of enzymatic tenderization on meat nutrition.
How it was done
The authors wanted to see how enzymatic tenderization changes the digestibility of beef proteins.
They treated beef semimembranosus proteins with proteinase K or bromelain, then used peptidomics methods to study the peptides produced during simulated gastrointestinal digestion.
What it can’t tell you
- We summarised it from the abstract only.
- These are lab tests on beef proteins, not studies in people. They can't show how enzymatic tenderization affects human digestion or health.
Who paid
- Authors work at
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Nanjing Agricultural University, P. R. China
The paper
- Title
- Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins
- Type
- Study
- Evidence
- Animals and lab studies
- Summarised from
- Abstract only
- Cite
- Zhao D, Xu Y, Gu T, et al (2020). Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins. Journal of agricultural and food chemistry. doi:10.1021/acs.jafc.9b06618PubMed 31820954DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error