Structural Changes and Evolution of Peptides During Chill Storage of Pork

Zou, Xiaoyu; He, Jing; Zhao, Di; Zhang, Min; Xie, Yunting; Dai, Chen; Wang, Chong; Li, Chunbao

doi:10.3389/fnut.2020.00151

Cited by 17 publications

(10 citation statements)

References 40 publications

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“…Even with a simulated chewing behavior using a grinding treatment, it cannot be well dissolved in digestive fluid. Similar observations have been made in previous studies [40][41][42]. A slight shift in the bands above 250 kDa was observed in PGD compared with PBD, indicating that these proteins underwent some hydrolysis during gastric digestion resulting in smaller molecular weights; in the GGD, there was no longer a protein above 250 kDa.…”

Section: Sds-pagesupporting

confidence: 89%

Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat

Chen

Jing

Xiong

et al. 2023

Foods

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Pork and grass carp are commonly consumed animal protein sources, classified as red meat and white meat, respectively. This study aimed to better understand the differences in digestive behavior, nutrition, and functionality during digestion between these two types of meat after fat removal. The results showed that grass carp was more easily digested than pork, with a higher degree of hydrolysis, a smaller protein particle size, and a greater release of oligopeptides and amino acids (p < 0.05). During gastric digestion, all α-helix structures were destroyed, and the effect of the whole digestion process on the secondary and tertiary structure of pork protein was greater than that of grass carp. The antioxidant properties of the digestive fluids from the two types of meat showed different strengths in various assays, but the correlation analysis revealed that TCA-soluble peptides, random coil content, and particle size significantly influenced both types of meat. These findings provide new insights into the structural state and antioxidant properties of protein in meat digestion, which contribute to our understanding of the nutritional value of pork and grass carp.

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Section: Sds-pagesupporting

confidence: 89%

Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat

Chen

Jing

Xiong

et al. 2023

Foods

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“…The kind of protein reduces as cooking time increases. It could be caused by a rise in oxidation levels during stewing, a reduction in the digestibility of animal proteins, and protein breakdown, which results in a loss of peptide segments ( 71 ). Myosin binding protein and muscle fiber structure are strongly connected.…”

Section: Resultsmentioning

confidence: 99%

Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork

He¹,

Zhang

Yang

et al. 2022

Front. Nutr.

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This study aimed to assess how several sweeteners (white sugar, Siraitia grosvenorii fruit, mogrosides, and stevia glycoside) affected the flavor, fatty acid composition, and quality of braised pork. The findings indicated that braised meat prepared with sweeteners differed from typical braised pork. When simmered for 60 min, the typical braised pork with white granulated sugar exhibited a significant cooking loss (CL) and little water content. Significantly more than in the group containing Siraitia grosvenorii, mogroside, and stevia glycoside, the Thiobarbituric acid (TBARS) value increased by 14.39% (P < 0.05). The sample in the group that included mogroside had a low CL rate. After 40 min of stewing, the lean pork has the highest L* value, but the 60-min stew sample is nicely colored and stretchy. Mogroside can prevent protein, and lipid oxidation, is thermally stable and reduces CL during stewing. Additionally, Siraitia grosvenorii and stevia glycosides help prevent oxidation from intensifying during stewing. When Siraitia grosvenorii is added, lipid oxidation is significantly inhibited, and stevia glycosides are more beneficial for enhancing meat color. With an increase in heating time, the fatty acids in braised pork reduced; the unsaturated fatty acid (UFA) of the Siraitia grosvenorii fruit (SF) and mg group also fell somewhat, and the UFA: SFA ratio was higher than that of the white sugar (WS) group. The SFA content of the braised meat in the stevia glycoside group was higher than that of the WS group. In all, 75 volatile flavor elements in braised pork were discovered by Gas chromatography-ion mobility spectrometry (GC-IMS). The sweetener increased alcohols, esters, and acids in the braised pork. As stewing time increased, ketones decreased, but aldehydes and esters increased. The pork formed antioxidant peptides with great nutritional value after cooking. Braised pork with mogroside and stevia glycoside additions primarily have some protein color protection and antioxidant effects. This study may offer fresh perspectives on applying natural sweeteners and enhancing braised pork’s flavor.

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“…The gastric and gastrointestinal digestion products were, respectively, added with anhydrous ethanol (1:3, v/v) and incubated at 4 • C for 12 h (12). Then the mixture was centrifuged at 4 • C, 10,000 g for 20 min to collect the sediments.…”

Section: Protein Digestibilitymentioning

confidence: 99%

The degree of doneness affected molecular changes and protein digestibility of pork

Han

Liu²,

Li³

et al. 2023

Front. Nutr.

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The degree of doneness has been shown to have a great impact on eating quality of meat, however, it is little known whether it affects protein digestibility of meat. In this study, we explored molecular changes and protein digestibility of pork under different degree of doneness. Pork chops were cooked in a 100°C water bath for about 26 min and a gradient decrease in doneness was obtained from outer to inner layers of samples. Compared with the raw samples, the cooked samples’ active and total sulfhydryl contents, surface hydrophobicity, and turbidity increased but its solubility decreased. The inner layers with lower doneness contained higher α-helix, and fluorescence intensities of tryptophan and tyrosine residues than the outer layers with higher doneness. The pepsin and pancreatin digestibility of meat proteins in the inner layers were higher than those of the outer layers. Molecular simulation analysis showed that the most abundant protein in pork, i.e., myosin in the outer layers were more stable with an increased number of hydrogen bonds, making it difficult to be digested. These findings provided a new insight into the heterogeneity of meat nutritional quality due to the existence of doneness gradient.

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Structural Changes and Evolution of Peptides During Chill Storage of Pork

Cited by 17 publications

References 40 publications

Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat

Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat

Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork

The degree of doneness affected molecular changes and protein digestibility of pork

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