食品科学
消化(炼金术)
化学
蛋白质消化率
生物化学
色谱法
作者
Shanshan Li,Xinyue Diao,Xinrui Mao,Hui Liu,Kai Shan,Di Zhao,Zhou Guang-hong,Chunbao Li
出处
期刊:Meat Science
[Elsevier]
日期:2023-04-01
卷期号:198: 109110-109110
被引量:2
标识
DOI:10.1016/j.meatsci.2023.109110
摘要
Pale, soft and exudative (PSE) meat has worse edible quality than red, firm and non-exudative (RFN) meat, but their difference in nutritional values is still unclear. In this study, the differences in digestive properties between PSE and RFN pork were explored, and the potential mechanisms were analyzed in terms of protein conformation. The PSE pork showed significantly higher digestibility and smaller particle size compared with RFN pork (P < 0.05) after gastrointestinal digestion. Mechanistically, the lower viscosity was seen in the PSE pork digestion system. The protein structure of PSE pork was disordered with weaker hydrogen bond and ionic bond before and after heating. In addition, the protein (mainly salt-soluble protein) of PSE pork was highly oxidized. The results suggested that higher level of oxidation in PSE pork leads to the destruction of the molecular forces, resulting in the impaired protein conformation and disordered protein structure. The serial changes caused the meat proteins more accessible to digestive enzymes, thus improving the digestibility. The findings provide new insights into the evaluating the quality of PSE meat.
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