Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility

Abstract

SH has caused fierce aggregation and the conformation transition from α-helix to β-sheets, which resulted in the decrease of WHC, textural quality and in vitro digestibility.

Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods

“…In addition, protein digestibility is related to its secondary structure . The lower protein digestibility in BO and RO samples is consistent with previous studies, which reported that more β-sheet structure resulted in lower protein digestibility. , Furthermore, the oxidation of lysine and arginine disrupts the recognition of digestive enzymes with their cleavage sites, thereby reducing the protein digestibility . Based on the protein profile observed by SDS-PAGE (Figure ) and decreased α-helix (Figure ), it could be speculated that unfolding was the main phenomenon in samples treated with SV.…”

“…The higher degree of protein aggregation should be partially responsible for the reduction of DH in BO and RO samples . In addition, protein digestibility is related to its secondary structure . The lower protein digestibility in BO and RO samples is consistent with previous studies, which reported that more β-sheet structure resulted in lower protein digestibility. , Furthermore, the oxidation of lysine and arginine disrupts the recognition of digestive enzymes with their cleavage sites, thereby reducing the protein digestibility .…”

“…27 In addition, protein digestibility is related to its secondary structure. 28 The lower protein digestibility in BO and RO samples is consistent with previous studies, which reported that more β-sheet structure resulted in lower protein digestibility. 28,29 Furthermore, the oxidation of lysine and arginine disrupts the recognition of digestive enzymes with Note: Missing peptides refer to peptides identified only in the digestion of the RW sample; new peptides were identified only in samples treated with SV, BO, or RO.…”

Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model

“…Though both α-helices and β-sheets are ordered structures, β-sheets generally represent a more compact and aggregated structure with intramolecular hydrogen bonding (Tan et al, 2021). Moreover, as α-helices are often positively correlated with protein digestibility (Bai et al, 2016;Han et al, 2019), this difference in the secondary structure of myosin between the two muscles can also contribute to digestive characteristics.…”

Low‐field NMR and FTIR determination relationship between water migration and protein conformation of the preparation of minced meat

“…The protein‐rich materials provided essential amino acids for the human body (Boland et al ., 2013). The nutritious and portable emulsified meat products have favoured by consumers because the finely emulsified meat products contain essential amino acids and a high value of biological protein (Han et al., 2019a,b; Zheng et al ., 2019; Zheng et al ., 2020).…”