This work aimed to investigate effect of TG treatment on the in vitro digestibility of pork longissimus dorsi proteins. Based on measurement of liberated -NH2, TGase treatment promoted the release of -NH2 by 9.6-30.2% after the gastric digestion, due to changes in advanced structure of protein. However, the released-NH2 was reduced by 19.4-28.0% and 10.2-24.5% in the initial 15min of gastric and intestinal digestion respectively by TGase treatment due to the formation of Lys-Gln crosslinked structures and loss of Lys residues. Compared with controls, more undigested bands in the molecular range of 5-15 kDa were found in the digests of sample treated with 20 U TGase. Peptidomics analysis indicated that the changes in peptide composition of the digests of TGase-treated samples were largely related to the loss of Lys and Gln residues during TGase treatment. The relative abundances of potential bioactive peptides, including VDDLEGSLEQEK, EDQVFPMNPPK, LFDKPVSPL...
Influence of transglutaminase treatment on the digestibility of pork longissimus dorsi proteins.
Juqing Wu, Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing, 210095, China. E-mail firstname.lastname@example.org
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Di Zhao, Yuxuan Wang, Qipu Xin, Yujia Miao, Xianming Zeng, Kai Shan, Juqing Wu, Chunbao Li; Influence of transglutaminase treatment on the digestibility of pork longissimus dorsi proteins.. IFIS Food and Health Sciences Database 2022; doi:
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