Comparative study on hydrolysis, physicochemical and antioxidant properties in simulated digestion system between cooked pork and fish meat

Lists

Chen, Yuhan, Jing, Hanzhi, Xiong, Shanbai, Manyande, Anne ORCID: https://orcid.org/0000-0002-8257-0722 and Du, Hongying (2023) Comparative study on hydrolysis, physicochemical and antioxidant properties in simulated digestion system between cooked pork and fish meat. Foods, 12 (9). p. 1757.

[thumbnail of Chen et al (2023) Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat.pdf]

Preview

PDF
Chen et al (2023) Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat.pdf - Published Version
Available under License Creative Commons Attribution.
Download (9MB) | Preview

Official URL: https://doi.org/10.3390/foods12091757

Abstract

Pork and grass carp are commonly consumed animal protein sources, classified as red meat and white meat, respectively. This study aimed to better understand the differences in digestive behavior, nutrition, and functionality during digestion between these two types of meat after fat removal. The results showed that grass carp was more easily digested than pork, with a higher degree of hydrolysis, a smaller protein particle size, and a greater release of oligopeptides and amino acids (p < 0.05). During gastric digestion, all α-helix structures were destroyed, and the effect of the whole digestion process on the secondary and tertiary structure of pork protein was greater than that of grass carp. The antioxidant properties of the digestive fluids from the two types of meat showed different strengths in various assays, but the correlation analysis revealed that TCA-soluble peptides, random coil content, and particle size significantly influenced both types of meat. These findings provide new insights into the structural state and antioxidant properties of protein in meat digestion, which contribute to our understanding of the nutritional value of pork and grass carp.
Keywords: pork; grass carp; digestion; hydrolysis; antioxidant properties; protein structure

Item Type:	Article
Identifier:	10.3390/foods12091757
Keywords:	pork; grass carp; digestion; hydrolysis; antioxidant properties; protein structure
Subjects:	Medicine and health Medicine and health > Nutrition
Related URLs:	Publisher
Depositing User:	Anne Manyande
Date Deposited:	24 Apr 2023 14:08
Last Modified:	04 Nov 2024 11:16
URI:	https://repository.uwl.ac.uk/id/eprint/9941