Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
China National Research Institute of Food & Fermentation Industry Co., Ltd, Beijing 100015, China.
Food Chem. 2025 Jan 15;463(Pt 3):141397. doi: 10.1016/j.foodchem.2024.141397. Epub 2024 Sep 21.
This study explores the effects of lipid oxidation products (LOPs), specifically CHP, t,t-DDE, and MDA, on the digestibility and structural integrity of myofibrillar proteins (MP) during processing. LOPs were first assessed by heating at 180 °C for 15 min, showing a significant reduction in digestibility in MDA-treated samples (65.40 %), followed by t,t-DDE (45.10 %) and CHP (13.07 %). MALDI-TOF MS analysis revealed decreased peptide abundance and lower average molecular weight in t,t-DDE- and MDA-treated samples. Notably, substantial decreases in α-helix content and increases in random coil structures were detected, particularly in MDA-treated samples. Assessments of surface hydrophobicity and thiol content underscored the detrimental impact of secondary LOPs on MP structure. Higher MDA concentrations led to a substantial reduction in intrinsic fluorescence intensity, along with an increase in Schiff base content. A PLS regression model demonstrated strong predictive capabilities for MP digestibility, highlighting the importance of optimizing meat processing parameters to minimize nutritional degradation.
本研究探讨了脂质氧化产物（LOPs），特别是 CHP、t,t-DDE 和 MDA，对肌原纤维蛋白（MP）在加工过程中的消化率和结构完整性的影响。LOPs 首先通过在 180°C 加热 15 分钟进行评估，结果显示 MDA 处理的样品消化率显著降低（65.40%），其次是 t,t-DDE（45.10%）和 CHP（13.07%）。MALDI-TOF MS 分析显示，t,t-DDE 和 MDA 处理的样品中肽丰度降低，平均分子量降低。值得注意的是，α-螺旋含量显著降低，无规卷曲结构增加，尤其是在 MDA 处理的样品中。表面疏水性和巯基含量的评估强调了次级 LOPs 对 MP 结构的不利影响。较高的 MDA 浓度导致内源荧光强度显著降低，同时席夫碱含量增加。PLS 回归模型对 MP 消化率具有很强的预测能力，突出了优化肉类加工参数以最小化营养降解的重要性。
