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

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 coo...

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Autores principales: Han, Yu, Liu, Hui, Li, Qian, Zhao, Di, Shan, Kai, Ke, Weixin, Zhang, Miao, Li, Chunbao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9845567/
https://www.ncbi.nlm.nih.gov/pubmed/36687702
http://dx.doi.org/10.3389/fnut.2022.1084779
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author Han, Yu
Liu, Hui
Li, Qian
Zhao, Di
Shan, Kai
Ke, Weixin
Zhang, Miao
Li, Chunbao
author_facet Han, Yu
Liu, Hui
Li, Qian
Zhao, Di
Shan, Kai
Ke, Weixin
Zhang, Miao
Li, Chunbao
author_sort Han, Yu
collection PubMed
description 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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spelling pubmed-98455672023-01-19 The degree of doneness affected molecular changes and protein digestibility of pork Han, Yu Liu, Hui Li, Qian Zhao, Di Shan, Kai Ke, Weixin Zhang, Miao Li, Chunbao Front Nutr Nutrition 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. Frontiers Media S.A. 2023-01-04 /pmc/articles/PMC9845567/ /pubmed/36687702 http://dx.doi.org/10.3389/fnut.2022.1084779 Text en Copyright © 2023 Han, Liu, Li, Zhao, Shan, Ke, Zhang and Li. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Han, Yu
Liu, Hui
Li, Qian
Zhao, Di
Shan, Kai
Ke, Weixin
Zhang, Miao
Li, Chunbao
The degree of doneness affected molecular changes and protein digestibility of pork
title The degree of doneness affected molecular changes and protein digestibility of pork
title_full The degree of doneness affected molecular changes and protein digestibility of pork
title_fullStr The degree of doneness affected molecular changes and protein digestibility of pork
title_full_unstemmed The degree of doneness affected molecular changes and protein digestibility of pork
title_short The degree of doneness affected molecular changes and protein digestibility of pork
title_sort degree of doneness affected molecular changes and protein digestibility of pork
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9845567/
https://www.ncbi.nlm.nih.gov/pubmed/36687702
http://dx.doi.org/10.3389/fnut.2022.1084779
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