A structural explanation for protein digestibility changes in different food matrices
A structural explanation for protein digestibility changes in different food matrices
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DOI：
10.1016/j.foodhyd.2022.108281
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发表时间：
2022-11-10
影响因子：
10.7
通讯作者：
Xu, Xinglian
中科院分区：
文献类型：
--
作者：
Chen, Jiahui;Gao, Qianni;Xu, Xinglian
本研究旨在探讨不同食物基质中蛋白质消化率的变化。对纳米纤维素（NCC）处理后蛋白质的结构进行了描述。通过变温X射线衍射（VT-XRD）和多光谱方法验证了各种样品的构象变化。结果表明，NCC诱导不同蛋白样品的适度解折叠和聚集。值得注意的是，胃蛋白酶催化破坏了修饰的肌原纤维蛋白（MP）的原始状态，导致类似于刚性卵清蛋白（Ova）系统的流变行为。根据消化动力学参数和蛋白质组学分析，当用NCC处理时，柔性MP样品具有比刚性Ova系统更高的胃消化率，但它们在肠消化阶段有所不同。柔性蛋白质系统对NCC的抑制作用具有潜在的屏蔽作用。这些发现表明蛋白质消化率与基质结构和组成有关。
This study was conducted to investigate the protein digestibility changes in different food matrices. A structural description of proteins responding to nanocrystalline cellulose (NCC) treatment was also proposed. The conformational alterations of various samples were verified by variable-temperature X-ray diffraction (VT-XRD) and multi-spectroscopic methods. The results implied that NCC induced moderate unfolding and aggregation of distinct protein samples. Notably, the original state of the modified myofibrillar protein (MP) was disrupted by pepsin catalysis, resulting in a rheological behavior similar to that of the rigid ovalbumin (Ova) system. According to digestion kinetic parameters and proteomics analyses, when treated with NCC, the flexible MP sample had higher gastric digestibility than the rigid Ova system, but they varied in the intestinal digestion stage. A potential shielding action of the flexible protein system on the inhibitory effect of NCC was also demonstrated. These findings show that protein digestibility is linked to matrix structures and composition.