Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications

The effect of thermal processing on the in vitro digestibility of pork proteins was studied. Raw samples were considered the control group, while the thermal treatments included 58, 80, 98 and 160 degrees C for 72 min, 118 degrees C for 8 min and 58 degrees C for 17 h, resembling a range of different cooking procedures. Samples were subsequently subjected to pepsin digestion at pH 3.00 in the gastric phase followed by trypsin and alpha-chymotrypsin at pH 8.00 in the intestinal phase. Pork cooked at 58 degrees C for 72 min had a significantly higher pepsin digestibility rate than meat cooked at 80 degrees C or 160 degrees C. The trend was similar in the intestinal phase, with samples cooked at 58 degrees C for 72 min having enhanced digestion rate over other treatments after 120 min of digestion. A PLS model pointed out to an inverse relationship between in vitro proteolysis rate and variables like Maillard reaction compounds or protein structural changes.

Automated summary

The study found that cooking temperature and time significantly impact the in vitro digestibility of pork proteins, with the cooking method of 58 degrees Celsius for 72 minutes enhancing the digestion rate and showing an inverse relationship with Maillard reaction compounds or protein structural changes.