Drying Method–Dependent Alterations in Protein Structure, Gastrointestinal Digestibility, and Peptide Profiles in Penaeus vannamei

IF 5.6 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2026-08-21 DOI:10.1007/s11947-026-04537-1

Minglei Sun, Xinyue Pan, Jianfeng Sun, Wenxiu Wang

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Abstract

This study evaluated the effects of different drying methods on the protein structure, digestive behavior, and peptide profiles of Penaeus vannamei. Shrimp samples were processed by hot air drying (HAD), vacuum freeze-drying (VFD), microwave drying (MD), and natural air drying (NAD), followed by in vitro simulated gastrointestinal digestion. The results showed that protein digestibility differed among drying treatments, following the order NAD > HAD > VFD > MD. Differences in digestive behavior were closely associated with structural changes caused by drying. During digestion, protein structures were gradually disrupted, as evidenced by reduced particle size and electrophoretic band intensity, increased surface hydrophobicity and intrinsic fluorescence, decreased β-sheet content, and increased β-turn content. Peptide profiling further demonstrated that NAD treatments promoted the release of peptides (2975 peptides) after gastrointestinal digestion. These findings provide mechanistic insights for the rational design of nutritionally optimized dried shrimp products.

Graphical Abstract

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干燥方法对凡纳滨对虾蛋白质结构、胃肠消化率和肽谱的影响

本研究评估了不同干燥方法对凡纳滨对虾蛋白质结构、消化行为和肽谱的影响。采用热风干燥（HAD）、真空冷冻干燥（VFD）、微波干燥（MD）和自然风干（NAD）四种方法对虾类样品进行处理，并进行体外模拟胃肠消化。结果表明，不同干燥处理对蛋白质消化率的影响顺序为：NAD >； HAD > VFD >； MD。消化行为的差异与干燥引起的结构变化密切相关。在消化过程中，蛋白质结构逐渐被破坏，表现为颗粒大小和电泳带强度减小，表面疏水性和本征荧光增强，β-sheet含量降低，β-turn含量增加。肽谱分析进一步表明，NAD处理促进了胃肠道消化后肽（2975条）的释放。这些发现为合理设计营养优化的虾干产品提供了机理见解。图形抽象

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.