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The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products
We investigated the effects of different pork preparation methods (cooked pork, emulsion-type sausage, dry cured pork, and stewed pork) on protein structures and in vitro digestion. Compared with raw meat, processed meats contained lower levels of free sulfhydryl groups (P < 0.05). Sodium dodecyl...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
The Royal Society of Chemistry
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9080411/ https://www.ncbi.nlm.nih.gov/pubmed/35539241 http://dx.doi.org/10.1039/c8ra02310g |
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author | He, Jing Zhou, Guanghong Bai, Yun Wang, Chao Zhu, Shuran Xu, Xinglian Li, Chunbao |
author_facet | He, Jing Zhou, Guanghong Bai, Yun Wang, Chao Zhu, Shuran Xu, Xinglian Li, Chunbao |
author_sort | He, Jing |
collection | PubMed |
description | We investigated the effects of different pork preparation methods (cooked pork, emulsion-type sausage, dry cured pork, and stewed pork) on protein structures and in vitro digestion. Compared with raw meat, processed meats contained lower levels of free sulfhydryl groups (P < 0.05). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed different protein profiles for pork products treated without or with 5% βME, which indicated different extents of disulfide bond formation. Emulsion-type sausage showed significantly higher α-helix content and lower β-sheet, β-turn, and random coil contents than cooked pork (P < 0.05). Correspondingly, emulsion-type sausage and dry-cured pork had the highest values of surface hydrophobicity (P < 0.05). Proteome data showed that the long salting and drying times used for dry-cured pork as well as long-term high-temperature cooking of stewed pork might alter the accessibility of digestive proteolytic enzymes to the protein cleavage sites. |
format | Online Article Text |
id | pubmed-9080411 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | The Royal Society of Chemistry |
record_format | MEDLINE/PubMed |
spelling | pubmed-90804112022-05-09 The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products He, Jing Zhou, Guanghong Bai, Yun Wang, Chao Zhu, Shuran Xu, Xinglian Li, Chunbao RSC Adv Chemistry We investigated the effects of different pork preparation methods (cooked pork, emulsion-type sausage, dry cured pork, and stewed pork) on protein structures and in vitro digestion. Compared with raw meat, processed meats contained lower levels of free sulfhydryl groups (P < 0.05). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed different protein profiles for pork products treated without or with 5% βME, which indicated different extents of disulfide bond formation. Emulsion-type sausage showed significantly higher α-helix content and lower β-sheet, β-turn, and random coil contents than cooked pork (P < 0.05). Correspondingly, emulsion-type sausage and dry-cured pork had the highest values of surface hydrophobicity (P < 0.05). Proteome data showed that the long salting and drying times used for dry-cured pork as well as long-term high-temperature cooking of stewed pork might alter the accessibility of digestive proteolytic enzymes to the protein cleavage sites. The Royal Society of Chemistry 2018-05-15 /pmc/articles/PMC9080411/ /pubmed/35539241 http://dx.doi.org/10.1039/c8ra02310g Text en This journal is © The Royal Society of Chemistry https://creativecommons.org/licenses/by-nc/3.0/ |
spellingShingle | Chemistry He, Jing Zhou, Guanghong Bai, Yun Wang, Chao Zhu, Shuran Xu, Xinglian Li, Chunbao The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products |
title | The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products |
title_full | The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products |
title_fullStr | The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products |
title_full_unstemmed | The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products |
title_short | The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products |
title_sort | effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products |
topic | Chemistry |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9080411/ https://www.ncbi.nlm.nih.gov/pubmed/35539241 http://dx.doi.org/10.1039/c8ra02310g |
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