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...

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