He Jing, Zhou Guanghong, Bai Yun, Wang Chao, Zhu Shuran, Xu Xinglian, Li Chunbao
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
RSC Adv. 2018 May 15;8(31):17595-17605. doi: 10.1039/c8ra02310g. eCollection 2018 May 9.
We investigated the effects of different pork preparation methods (cooked pork, emulsion-type sausage, dry cured pork, and stewed pork) on protein structures and digestion. Compared with raw meat, processed meats contained lower levels of free sulfhydryl groups ( < 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 ( < 0.05). Correspondingly, emulsion-type sausage and dry-cured pork had the highest values of surface hydrophobicity ( < 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.
我们研究了不同猪肉制备方法（熟猪肉、乳化型香肠、干腌猪肉和炖猪肉）对蛋白质结构和消化的影响。与生肉相比，加工肉类中的游离巯基含量较低（<0.05）。十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）显示，未经处理或添加5%β-巯基乙醇（βME）处理的猪肉产品具有不同的蛋白质谱，这表明二硫键形成的程度不同。乳化型香肠的α-螺旋含量显著高于熟猪肉，而β-折叠、β-转角和无规卷曲含量则低于熟猪肉（<0.05）。相应地，乳化型香肠和干腌猪肉的表面疏水性值最高（<0.05）。蛋白质组数据表明，干腌猪肉使用的长时间腌制和干燥以及炖猪肉的长期高温烹饪可能会改变消化蛋白水解酶对蛋白质裂解位点的可及性。
