Effect of High‐Pressure Microjet on the Digestion Characteristics of Penaeus vannamei Myofibrillar Protein

This study investigated the impact of HPM (high-pressure microjet) on the physical properties and digestibility of Penaeus vannamei myofibrillar protein (MP). With an increased HPM cycle from 0 to 8, the gastric and intestinal digestibility of MP increased by 25.3% and 22.8%, respectively. Meanwhile, the HPM cycle increased from 8 to 10, and the gastric and intestinal digestibility of MP decreased by 11% and 7.5%, respectively. The antioxidant capacity of digestive products showed the same trend as digestibility. The solubility of MPs increased initially and then decreased with the increasing number of HPM cycles, reaching a maximum solubility of 84% after eight cycles of homogenization. As the HPM cycles increased, the particle size of MP gradually decreased. When the HPM cycle reached eight, the main peak of MP particle size shifted to approximately 60 nm, and the peak at 5 µm nearly disappeared. Structural characterization and correlation analysis revealed that HPM treatment exposed hydrophobic amino acid groups by breaking the helical structure of MP, thereby increasing the cleavage site and ultimately increasing the digestibility of MP. These findings established a theoretical framework for developing novel high-value-added protein-based liquid foods tailored to individuals with compromised digestive function and advancing the high-value utilization of the aquatic protein industry.