{"title":"The evaluation of structural changes, in vitro digestibility and digestates composition of protein in soybean meal during high-temperature storage","authors":"Peng Wang, Qihui Sui, Lili Guo, Xianle Deng, Zhiyong Wang, Yueping Chen, Chao Wen, Yanmin Zhou","doi":"10.1016/j.jspr.2025.102640","DOIUrl":null,"url":null,"abstract":"<div><div>This study aimed to investigate the changes in protein structure, <em>in vitro</em> digestibility, and digestates composition in soybean meal (SBM) during simulated summer high-temperature storage. The SBM was stored at 35 °C for 0, 1, 2, 4, 8, and 16 weeks. The carbonyl and free thiol content, zeta-potential, secondary structure, and protein <em>in vitro</em> digestibility of the protein in SBM were determined. The amino acid content, molecular weight distribution, and peptide composition of the <em>in vitro</em> digestion products of SBM stored for 0, 1, 4, and 16 weeks were measured. The results showed that the protein carbonyl content started to increase from the first week, which increased by 44.19 % at 16th week, while the free sulfhydryl content decreased by 26.76 %. The zeta-potential of the protein in SBM was reduced and the thermal stability was enhanced at the first week. Cysteine, methionine, lysine, and arginine were oxidatively modified during high-temperature storage. The protein <em>in vitro</em> digestibility decreased by 4.81 % at 16th storage week. In addition, the proportion of small molecules (molecular weight <500 Da) was reduced in the digestion products, and the peptide composition of the digestion products from SBM stored for different durations varied. The peptide GDHTSQITK was identified as a potential oxidation marker. This study indicated that high-temperature storage results in protein oxidation of SBM, and causes a decrease in protein <em>in vitro</em> digestibility and free amino acids content in digestion products of SBM. This study was recommended that the storage time not exceed two weeks.</div></div>","PeriodicalId":17019,"journal":{"name":"Journal of Stored Products Research","volume":"112 ","pages":"Article 102640"},"PeriodicalIF":2.7000,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Stored Products Research","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0022474X25000992","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENTOMOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study aimed to investigate the changes in protein structure, in vitro digestibility, and digestates composition in soybean meal (SBM) during simulated summer high-temperature storage. The SBM was stored at 35 °C for 0, 1, 2, 4, 8, and 16 weeks. The carbonyl and free thiol content, zeta-potential, secondary structure, and protein in vitro digestibility of the protein in SBM were determined. The amino acid content, molecular weight distribution, and peptide composition of the in vitro digestion products of SBM stored for 0, 1, 4, and 16 weeks were measured. The results showed that the protein carbonyl content started to increase from the first week, which increased by 44.19 % at 16th week, while the free sulfhydryl content decreased by 26.76 %. The zeta-potential of the protein in SBM was reduced and the thermal stability was enhanced at the first week. Cysteine, methionine, lysine, and arginine were oxidatively modified during high-temperature storage. The protein in vitro digestibility decreased by 4.81 % at 16th storage week. In addition, the proportion of small molecules (molecular weight <500 Da) was reduced in the digestion products, and the peptide composition of the digestion products from SBM stored for different durations varied. The peptide GDHTSQITK was identified as a potential oxidation marker. This study indicated that high-temperature storage results in protein oxidation of SBM, and causes a decrease in protein in vitro digestibility and free amino acids content in digestion products of SBM. This study was recommended that the storage time not exceed two weeks.
期刊介绍:
The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.