Frontiers in Nutrition (Sep 2020)
Structural Changes and Evolution of Peptides During Chill Storage of Pork
- Xiaoyu Zou,
- Xiaoyu Zou,
- Xiaoyu Zou,
- Jing He,
- Jing He,
- Jing He,
- Di Zhao,
- Di Zhao,
- Di Zhao,
- Min Zhang,
- Min Zhang,
- Min Zhang,
- Yunting Xie,
- Yunting Xie,
- Yunting Xie,
- Chen Dai,
- Chong Wang,
- Chong Wang,
- Chong Wang,
- Chunbao Li,
- Chunbao Li,
- Chunbao Li
Affiliations
- Xiaoyu Zou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China
- Xiaoyu Zou
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
- Xiaoyu Zou
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
- Jing He
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China
- Jing He
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
- Jing He
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
- Di Zhao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China
- Di Zhao
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
- Di Zhao
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
- Min Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China
- Min Zhang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
- Min Zhang
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
- Yunting Xie
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China
- Yunting Xie
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
- Yunting Xie
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
- Chen Dai
- Experimental Teaching Center of Life Science, Nanjing Agricultural University, Nanjing, China
- Chong Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China
- Chong Wang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
- Chong Wang
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
- Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China
- Chunbao Li
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
- Chunbao Li
- Joint International Research Laboratory of Animal Health and Food Safety, Ministry of Education, Nanjing Agricultural University, Nanjing, China
- DOI
- https://doi.org/10.3389/fnut.2020.00151
- Journal volume & issue
-
Vol. 7
Abstract
In this work, we investigated changes in protein structures in vacuum-packed pork during chill storage and its impact on the in vitro protein digestion. Longissimus dorsi muscles were vacuum packed and stored at 4°C for 3 days. Samples were subjected to Raman spectroscopy, in vitro digestion and nano LC-MS/MS. The 3 d samples had lower α-helix content, but higher β-sheet, β-turn, and random coil contents than the 0 d samples (P < 0.05). SDS-PAGE revealed significant protein degradation in the 3 d samples and the differences in digested products across the storage time. Proteome analysis indicated that the 3 d samples had the higher susceptibility to digestion. Increasing protein digestibility was mainly attributed to the degradation of myofibrillar proteins. Thus, exposure of more enzymatic sites in loose protein structure during chill storage could increase protein degradation in meat.
Keywords
