College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Food Chem. 2024 Nov 30;459:140255. doi: 10.1016/j.foodchem.2024.140255. Epub 2024 Jun 27.
This study investigated the effects of two forms of curdlan, namely curdlan thermoreversibility (CT) and curdlan powder (CP), on in vitro digestion and viscoelastic properties of myofibrillar protein (MP). As the level of curdlan (0.1-0.5%) increased, pepsin digestibility and pancreatin digestibility significantly decreased, active sulfhydryl group also decreased, while surface hydrophobicity and total sulfhydryl groups increased. Meanwhile, curdlan enhanced the secondary and tertiary structures of MP. As the pepsin digest, α-helix gradually transformed into random coil. Furthermore, the viscosity, storage modulus (G") and loss modulus (G') increased with the CT or CP addition. After in vitro digestion, the viscoelasticity significantly decreased with a dose-response. Molecular dynamics simulations showed hydrogen bond formation (2.86 on average) between MP and curdlan contributing to reduced radius of gyration and solvent accessible surface area. Overall, this study highlighted curdlan as a promising ingredient to modulate structural properties and digestibility of MP, especially in pre-hydrated (CT) groups.
本研究探讨了两种形式的凝结多糖，即凝结多糖热可逆性（CT）和凝结多糖粉末（CP），对肌原纤维蛋白（MP）体外消化和粘弹性的影响。随着凝结多糖水平（0.1-0.5%）的增加，胃蛋白酶消化率和胰蛋白酶消化率显著下降，活性巯基也减少，而表面疏水性和总巯基增加。同时，凝结多糖增强了 MP 的二级和三级结构。随着胃蛋白酶消化，α-螺旋逐渐转变为无规卷曲。此外，随着 CT 或 CP 的添加，粘度、储能模量（G"）和损耗模量（G'）增加。体外消化后，粘弹性随剂量反应显著下降。分子动力学模拟表明，MP 和凝结多糖之间形成氢键（平均 2.86 个），导致回转半径和溶剂可及表面积减小。总的来说，本研究强调了凝结多糖作为一种有前途的成分，可以调节 MP 的结构特性和消化率，特别是在预水合（CT）组中。
