Influence of hydrothermal treatment on the structural and digestive changes of actomyosin

Zhao, Di; He, Jing; Zou, Xiaoyu; Xie, Yunting; Xu, Xinglian; Zhou, Guanghong; Li, Chunbao

doi:10.1002/jsfa.9893

Cited by 21 publications

(14 citation statements)

References 38 publications

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“…No direct link appeared to exist between the number of peptides released and the molecular weight of the protein. Zhao et al (2019) studied the impact of hydrothermal treatment on the digestibility of pork actomyosin during in vitro gastrointestinal digestion. The actomyosin was extracted from Longissimus dorsi and heated to 70 • C or 100 • C for 30 min in a water bath and compared with a control stored at 4 • C. Some other samples were heated to 70 • C for 0, 15, 30 or 60 min.…”

Section: Semimembranosusmentioning

confidence: 99%

“…Zhao et al. (2019) studied the impact of hydrothermal treatment on the digestibility of pork actomyosin during in vitro gastrointestinal digestion. The actomyosin was extracted from Longissimus dorsi and heated to 70°C or 100°C for 30 min in a water bath and compared with a control stored at 4°C.…”

Section: Boiling and Cooking In Water Bathmentioning

confidence: 99%

“…The low temperature processing induces favourable changes in protein structure resulting in a substantial increase of total cleavage sites for enzymatic hydrolysis. Studies which have reported a negative impact of boiling (100°C) on muscle protein digestion (Zhang et al., 2020a; Zhao et al., 2019) have used extracted proteins and not the intact muscles to evaluate the impact on muscle protein digestibility. Future studies should confirm the impact of boiling on muscle protein digestibility using intact muscle matrices.…”

Section: Boiling and Cooking In Water Bathmentioning

confidence: 99%

“…Oxidation of muscle proteins is accelerated by heat and the presence of transition metals (Estévez & Xiong, 2019; Luna & Estévez, 2018) and can be mediated through formation of disulfide bonds between nearby polypeptides or via reactive oxygen species (Martinaud et al., 1997). Heating at high temperature (≥100°C) has been shown to induce intense protein oxidation and severe aggregation, thereby reducing the digestibility of muscle proteins (Zhao et al., 2019). Higher cooking temperatures can also induce modifications at amino acids level such as formation of amide bonds, disulphide linkages, or dityrosine bridges.…”

Section: Introductionmentioning

confidence: 99%

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Thermal processing implications on the digestibility of meat, fish and seafood proteins

Bhat

Morton

Bekhit

et al. 2021

Comp Rev Food Sci Food Safe

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Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. However, thermal processing techniques, both commercial and domestic, induce modifications in muscle proteins which can have implications for their digestibility. The nutritive value of muscle proteins is closely related to their digestibility in the gastrointestinal tract and is determined by the end products that it presents in the assimilable form (amino acids and small peptides) for the absorption. The present review examines how different thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect the digestibility of muscle proteins in the gastrointestinal tract. By altering the functional and structural properties of muscle proteins, thermal processing has the potential to influence the digestibility negatively or positively, depending on the processing conditions. Thermal processes such as sous-vide can induce favourable changes, such as partial unfolding or exposure of cleavage sites, in muscle proteins and improve their digestibility whereas processes such as stewing and roasting can induce unfavourable changes, such as protein aggregation, severe oxidation, cross linking or increased disulfide (S-S) content and decrease the susceptibility of proteins during gastrointestinal digestion. The review examines how the underlying mechanisms of different processing conditions can be translated into higher or lower protein digestibility in detail. This review expands the current understanding of muscle protein digestion and generates knowledge that will be indispensable for optimizing the digestibility of thermally processed muscle foods for maximum nutritional benefits and optimal meal planning.

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Section: Semimembranosusmentioning

confidence: 99%

Section: Boiling and Cooking In Water Bathmentioning

confidence: 99%

Section: Boiling and Cooking In Water Bathmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Thermal processing implications on the digestibility of meat, fish and seafood proteins

Bhat

Morton

Bekhit

et al. 2021

Comp Rev Food Sci Food Safe

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“…[39] Differences in the protein digestibility of processed meat products may be attributed to structural changes during processing since most processing steps trigger protein oxidation and aggregation, which lead to changes in protein secondary structure and surface hydrophobicity. [42][43][44] For example, the long-term salting and drying process used to produce dry-cured pork and long-term high-temperature cooking used for stewed pork change the accessibility of protein cleavage sites, thus affecting digestion by proteolytic enzymes. [45] Moreover, muscle tissue is destroyed during chopping/mixing, exposing protein hydrophobic groups, destroying cell walls and the antioxidant system, and further exposing the protein to oxygen.…”

Section: Processing and Storage Affect Protein Digestionmentioning

confidence: 99%

Reconsidering Meat Intake and Human Health: A Review of Current Research

Xie

Cai

et al. 2022

Molecular Nutrition Food Res

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Meat consumption is gradually increasing and its impact on health has attracted widespread attention, resulting in epidemiological studies proposing a reduction in meat and processed meat intake. This review briefly summarizes recent advances in understanding the effects of meat or processed meat on human health, as well as the underlying mechanisms. Meat consumption varies widely among individuals, populations, and regions, with higher consumption in developed countries than in developing countries. However, increasing meat consumption may not be the main cause of increasing incidence of chronic disease, since the development of chronic disease is a complex physiological process that involves many factors, including excessive total energy intake and changes in food digestion processes, gut microbiota composition, and liver metabolism. In comparison, unhealthy dietary habits and a sedentary lifestyle with decreasing energy expenditure are factors more worthy of reflection. Meat and meat products provide high‐value protein and many key essential micronutrients. In short, as long as excessive intake and overprocessing of meats are avoided, meat remains an indispensable source of nutrition for human health.

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Structure andin vitrodigestion characteristics of skim goat milk protein during processing: effects of fat separation

et al. 2023

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BACKGROUNDAlthough nonfat milk has been used worldwide in the industrial dairy process, little is known about the effects of fat separation during the manufacturing process on skim milk's structural and digestive properties. This study investigated the effects of the manufacturing process on the structure and in vitro digestion properties of skim goat milk, particularly emphasizing fat separation.RESULTSChanges in the surface charge and hydrophobicity of milk proteins caused by fat separation resulted in oxidation and aggregation in the subsequent homogenization, heat and spray‐drying processing, which affected its digestibility. Compared with separation by dish separator (DS), skim milk after tubular centrifugal separation (CS) showed a higher initial and final digestibility. The CS samples also had a lower surface hydrophobicity level and higher free sulfhydryl content, ζ‐potential, and average particle size (P < 0.05). Goat milk protein after CS was more readily oxidized and aggregated during the subsequent homogenization and heat treatment, as evidenced by the higher carbonyl content and particle size. Centrifugal separation also converted more β‐sheets to α‐helices, thus promoting the aggregation of oxidized skim milk protein.CONCLUSIONThe skim milk after CS and DS demonstrated different structural and digestive properties. Skim goat milk products after CS were more susceptible to oxidant‐induced protein structural changes, resulting in higher protein digestibility. These findings provide insights into the mechanism involved in the control of gastric digestion of skim milk during manufacturing process. © 2023 Society of Chemical Industry.

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Influence of hydrothermal treatment on the structural and digestive changes of actomyosin

Cited by 21 publications

References 38 publications

Thermal processing implications on the digestibility of meat, fish and seafood proteins

Thermal processing implications on the digestibility of meat, fish and seafood proteins

Reconsidering Meat Intake and Human Health: A Review of Current Research

Structure andin vitrodigestion characteristics of skim goat milk protein during processing: effects of fat separation

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