New approaches to rapid examination of proteins and peptides in complex food matrices are of great interest to the community of food scientists. The aim of the study is to examine the influence of microwave irradiation on the acceleration of enzymatic cleavage and enzymatic digestion of denatured proteins in cooked meat of five species (cattle, horse, pig, chicken and turkey) and processed meat products (coarsely minced, smoked, cooked and semi-dried sausages). Severe protein aggregation occurred not only in heated meat under harsh treatment at 190 °C but also in processed meat products. All the protein aggregates were thoroughly hydrolyzed after 1 h of trypsin treatment with short exposure times of 40 and 20 s to microwave irradiation at 138 and 303 W. There were much more missed cleavage sites observed in all microwave-assisted digestions. Despite the incompleteness of microwave-assisted digestion, six unique peptide markers were detected, which allowed unambiguous identification of processed meat derived from the examined species. Although the microwave-assisted tryptic digestion can serve as a tool for rapid and high-throughput protein identification, great caution and pre-evaluation of individual samples is recommended in protein quantitation.

中文翻译：

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使用微波辅助胰蛋白酶消化的加工肉蛋白和热稳定肽标记物鉴定。

快速检查复杂食品基质中蛋白质和多肽的新方法引起了食品科学家界的极大兴趣。该研究的目的是研究微波辐射对5种熟食肉类（牛，马，猪，鸡和火鸡）和加工肉制品（粗切碎，熏制，煮熟和半干的香肠）。严重的蛋白质聚集不仅发生在经过190°C苛刻处理的加热的肉中，而且还发生在加工的肉制品中。胰蛋白酶处理1 h后，在138和303 W的微波辐射下短时间暴露40和20 s后，所有蛋白质聚集体均被彻底水解。在所有微波辅助消化中观察到了更多的错位位点。尽管微波辅助消化不完全，但仍检测到六个独特的肽标记物，从而可以明确鉴定来自所检查物种的加工肉。尽管微波辅助的胰蛋白酶消化可以用作快速，高通量蛋白质鉴定的工具，但在蛋白质定量中建议谨慎操作和对单个样品进行预评估。