College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.
Food Chem. 2024 Jun 15;443:138563. doi: 10.1016/j.foodchem.2024.138563. Epub 2024 Jan 26.
In this study, golden pomfret myofibrillar protein (MP) was used as the research object, and the oxidation system of malondialdehyde (MDA) as an inducer and the static digestion model in vitro was established for the analysis of the changes in protein structure and molecular morphology during oxidation and digestion. Subsequently, the effects of MDA-mediated oxidation on the structure and digestive properties of golden pomfret myofibrillar fibrillar protein were determined. The results showed that the hydrolysis degree and digestion rate of MP were inhibited with the increase in MDA concentration (0, 0.5, 1, 2, 5, 10 mmol/L), and the carbonyl group, surface hydrophobicity, irregular curling, and MDA content increased significantly (P < 0.05), whereas the total sulfhydryl groups, α-helices, free amino groups, hydrolysis degree, and MDA incorporation decreased significantly (P < 0.05), The molecular particle size was significantly reduced (P < 0.05), and the molecular morphology and molecular structure were analyzed (P >0.05). Finally, the molecular size and cross-linking degree gradually increased. In conclusion, MDA can alter the structure and morphology of proteins, resulting in a decrease in hydrolysis and digestion rate. This study can provide theoretical support and reference for the regulation of protein digestion.
在这项研究中，以金色鲳鱼肉肌原纤维蛋白（MP）为研究对象，采用丙二醛（MDA）氧化体系作为诱导剂，建立体外静态消化模型，分析氧化和消化过程中蛋白质结构和分子形态的变化。随后，研究了 MDA 介导的氧化对金色鲳鱼肉肌原纤维纤维蛋白结构和消化特性的影响。结果表明，随着 MDA 浓度（0、0.5、1、2、5、10mmol/L）的增加，MP 的水解度和消化率受到抑制，羰基、表面疏水性、不规则卷曲和 MDA 含量显著增加（P<0.05），而总巯基、α-螺旋、游离氨基、水解度和 MDA 结合量显著降低（P<0.05），分子粒径显著减小（P<0.05），并对分子形态和分子结构进行了分析（P>0.05）。最后，分子大小和交联度逐渐增加。综上所述，MDA 可以改变蛋白质的结构和形态，导致水解和消化速率降低。本研究可为蛋白质消化的调控提供理论支持和参考。
