Structural Changes and Evolution of Peptides During Chill Storage of Pork

被引：17
|
作者：
Zou, Xiaoyu [1 ,2 ,3 ]
He, Jing [1 ,2 ,3 ]
Zhao, Di [1 ,2 ,3 ]
Zhang, Min [1 ,2 ,3 ]
Xie, Yunting [1 ,2 ,3 ]
Dai, Chen [4 ]
Wang, Chong [1 ,2 ,3 ]
Li, Chunbao [1 ,5 ,6 ]
机构：
[1] Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Minist Educ, Nanjing, Peoples R China
[2] Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Qual & Safety Control, Nanjing, Peoples R China
[3] Nanjing Agr Univ, Key Lab Meat Proc, Minist Agr & Rural Affairs, Nanjing, Peoples R China
[4] Nanjing Agr Univ, Expt Teaching Ctr Life Sci, Nanjing, Peoples R China
[5] Nanjing Agr Univ, Natl Ctr Int Res Anim Gut Nutr, Nanjing, Peoples R China
[6] Nanjing Agr Univ, Joint Int Res Lab Anim Hlth & Food Safety, Minist Educ, Nanjing, Peoples R China
来源：
FRONTIERS IN NUTRITION | 2020年 / 7卷
关键词：
pork; chill storage; in vitrodigestion; Raman spectroscopy; LC-MS; MS; IN-VITRO DIGESTION; ELECTRICAL-STIMULATION; MUSCLE MYOFIBRILLAR; RAMAN-SPECTROSCOPY; PROTEIN DIGESTION; MEAT; POSTMORTEM; OXIDATION; QUALITY; DIGESTIBILITY;
D O I：
10.3389/fnut.2020.00151
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
In this work, we investigated changes in protein structures in vacuum-packed pork during chill storage and its impact on thein vitroprotein digestion.Longissimus dorsimuscles were vacuum packed and stored at 4 degrees C for 3 days. Samples were subjected to Raman spectroscopy,in vitrodigestion and nano LC-MS/MS. The 3 d samples had lower alpha-helix content, but higher beta-sheet, beta-turn, and random coil contents than the 0 d samples (P< 0.05). SDS-PAGE revealed significant protein degradation in the 3 d samples and the differences in digested products across the storage time. Proteome analysis indicated that the 3 d samples had the higher susceptibility to digestion. Increasing protein digestibility was mainly attributed to the degradation of myofibrillar proteins. Thus, exposure of more enzymatic sites in loose protein structure during chill storage could increase protein degradation in meat.
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页数：11
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