The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products

  • RSC Adv. 2018 May 15;8(31):17595-17605. doi: 10.1039/c8ra02310g.
Jing He  1 ,  Guanghong Zhou  1 ,  Yun Bai  1 ,  Chao Wang  1 ,  Shuran Zhu  1 ,  Xinglian Xu  1 ,  Chunbao Li  1
Affiliations
  • 1. Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University Weigang 1# Nanjing 210095 P. R. China [email protected] +86 25 84395679 +86 25 84395679.
PMID: 35539241 DOI: 10.1039/c8ra02310g
Abstract

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% βME, which indicated different extents of disulfide bond formation. Emulsion-type sausage showed significantly higher α-helix content and lower β-sheet, β-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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