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] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Zhanjiang, 524088, China; [2] Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China

年份：2023

外文期刊名：SSRN

收录：EI(收录号：20230365232)

语种：英文

外文关键词：Aldehydes - Hydrolysis - Morphology - Particle size - Particle size analysis - Proteins

外文摘要：In this study, 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, and the carbonyl group, surface hydrophobicity, and MDA content increased significantly (P0.05). 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. ? 2023, The Authors. All rights reserved.