The effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during processing.
Poult Sci
; 97(12): 4450-4457, 2018 Dec 01.
Article
em En
| MEDLINE
| ID: mdl-30053220
ABSTRACT
To evaluate the effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during processing, carbonyl content, sulfhydryl (SH) group, disulfide (S-S) group, surface hydrophobicity, particle size, secondary structures, and in vitro digestibility were determined. During processing, carbonyl content increased; SH groups turned into S-S groups; α-helix turned into ß-sheet. From marinating to early dry-ripening stage, surface hydrophobicity increased but particle size decreased, whereas these had opposite tendencies at the late dry-ripening stage. The in vitro digestibility of pepsin decreased at drying-curing and drying-ripening stages, whereas the one of pancreatic proteases kept stable until late drying-ripening stage. We concluded that salting, drying, and protein oxidation caused the denaturation and aggregation during processing. The oxidation and aggregation of sarcoplasmic proteins of Nanjing dry-cured duck resulted in a loss of nutritional quality during drying-ripening stage.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Digestão
/
Manipulação de Alimentos
/
Proteínas de Aves Domésticas
/
Proteínas Musculares
Limite:
Animals
Idioma:
En
Revista:
Poult Sci
Ano de publicação:
2018
Tipo de documento:
Article
País de afiliação:
China