酸碱ph变化对牛肉肌肉肌原纤维蛋白结构和消化特性的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-10 DOI:10.1016/j.foodchem.2025.146643

Min You , Yanyan Chen , Chunhui Zhang , Feng Huang

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引用次数: 0

摘要

肌纤维蛋白的构象变化和消化特性(MPs)治疗不同pH值(酸碱度 3,酸碱 7和 12)或pH-shifting (pH 3 → 7和pH值 12 → 7)。结果表明，酸性和碱性处理均能提高表面疏水性。酸性pH处理增强了蛋白质聚集，部分恢复了H0和MPs的粒度。在极端pH条件下，MPs的α-螺旋可能转变为β-片状或随机卷曲。与pH 7相比，酸性和碱性处理显著降低了水解度（84.47 %，49.45 %和69.03 %）。肽组成表明，酸性和碱性处理可以通过改变MPs的头部结构来影响其消化部位，而ph变化可以恢复结构完整性，使胃蛋白酶和胰蛋白酶能够进入相同的酶解位点。本研究将深入了解ph转移肌原纤维的结构和消化特性，旨在提高其在肉类加工中的营养配方。

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Effects of acidic and alkaline pH-shifting on structural and digestion characteristics of myofibrillar proteins of beef muscles

The conformational changes and digestive properties of myofibrillar proteins (MPs) treated by various pH (pH 3, pH 7 and pH 12) or pH-shifting (pH 3 → 7 and pH 12 → 7) were investigated. The results showed that both acidic and alkaline treatments increased surface hydrophobicity. Acidic pH treatments enhanced protein aggregation and partially restored H₀ and the particle size of MPs. Under extreme pH conditions, α-helix of MPs may transform into β-sheets or random coil. The acidic and alkaline treatments significantly decreased the degree of hydrolysis compared to pH 7 (84.47 %, 49.45 %, and 69.03 %). Peptide composition indicated that acidic and alkaline treatments could influence the digestive sites of MPs by altering its head structure, while pH-shifting restores structural integrity, enabling pepsin and trypsin to access the same enzymatic hydrolysis sites. This study will provide insights into the structure and digestive properties of pH-shifting myofibrilar proteins, aiming to enhancing their nutritional formulation in meat processing.

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来源期刊

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.