Journal
RSC ADVANCES
Volume 8, Issue 31, Pages 17595-17605Publisher
ROYAL SOC CHEMISTRY
DOI: 10.1039/c8ra02310g
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Funding
- National Natural Science Foundation of China [31530054]
- modern agricultural industry technology system [CARS35]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PADP)
- Overseas Expertise Introduction Center for Discipline Innovation(111 Center) On Quality & Safety Control and Nutrition of Muscle Food
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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% beta ME, which indicated different extents of disulfide bond formation. Emulsion-type sausage showed significantly higher alpha-helix content and lower beta-sheet, beta-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.
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