文献类型：期刊文献

英文题名：Effect of MDA-mediated oxidation on the protein structure and digestive properties of golden pomfret

作者：Chen, Guanyi[1];Xu, Chencai[1];Wang, Zefu[1];Han, Zongyuan[1];Xia, Qiuyu[1];Wei, Shuai[1];Sun, Qinxiu[1,2];Liu, Shucheng[1,2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety,Gu, Zhanjiang 524088, Peoples R China;[2]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2024

卷号：443

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001177934200001)、、EI(收录号：20240615503963)、Scopus(收录号：2-s2.0-85183910839)、WOS

基金：We thank the National Key R & D Program of China (2023YFD2401404) , Open Fund for Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs (NYJG202203) and Doctoral Research Initiation Fee Grant Program, Guangdong Ocean University (060302042108) for the financial support for the research.

语种：英文

外文关键词：In vitro digestion; Malondialdehyde oxidation; Myofibrillar protein; Golden pomfret; Protein structure

外文摘要：In this study, golden pomfret myofibrillar protein (MP) was used as the research object, and the oxidation system of malondialdehyde (MDA) as an inducer and the static digestion model in vitro was established for the analysis of the changes in protein structure and molecular morphology during oxidation and digestion. Subsequently, the effects of MDA-mediated oxidation on the structure and digestive properties of golden pomfret myofibrillar fibrillar protein were determined. The results showed that the hydrolysis degree and digestion rate of MP were inhibited with the increase in MDA concentration (0, 0.5, 1, 2, 5, 10 mmol/L), and the carbonyl group, surface hydrophobicity, irregular curling, and MDA content increased significantly (P < 0.05), whereas the total sulfhydryl groups, alpha-helices, free amino groups, hydrolysis degree, and MDA incorporation decreased significantly (P < 0.05), The molecular particle size was significantly reduced (P < 0.05), and the molecular morphology and molecular structure were analyzed (P >0.05). Finally, the molecular size and cross-linking degree gradually increased. In conclusion, MDA can alter the structure and morphology of proteins, resulting in a decrease in hydrolysis and digestion rate. This study can provide theoretical support and reference for the regulation of protein digestion.