Insights into the in vitro digestibility and rheology properties of myofibrillar protein with different incorporation types of curdlan

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Shuai Jiang , Fan Mo , Qian Liu , Ling Jiang
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Abstract

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.

Abstract Image

不同可得然掺入类型的肌纤维蛋白体外消化率和流变特性透视。
本研究探讨了两种形式的可得然,即可得然热可逆性(CT)和可得然粉(CP)对肌纤维蛋白(MP)体外消化和粘弹性能的影响。随着可得然含量(0.1-0.5%)的增加,胃蛋白酶消化率和胰蛋白酶消化率明显降低,活性巯基也减少,而表面疏水性和总巯基增加。同时,姜黄素增强了 MP 的二级和三级结构。随着胃蛋白酶的消化,α-螺旋逐渐转变为无规线圈。此外,粘度、储存模量(G")和损耗模量(G')随 CT 或 CP 的添加而增加。体外消化后,粘弹性会随着剂量反应而显著降低。分子动力学模拟显示,MP 与 curdlan 之间形成的氢键(平均为 2.86)导致回转半径和溶剂可及表面积减小。总之,这项研究强调了可得然是一种很有前景的成分,可调节 MP 的结构特性和消化率,尤其是在预水合(CT)组中。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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