文献类型：期刊文献

英文题名：Comparative proteomic analysis of shrimp surimi gels with different treatment methods under static in vitro digestion

作者：Htwe, Kyi Kyi[1]; Zhou, Jieqian[1]; Duan, Weiwen[1]; Yin, Yantao[1,2]; Wang, Zefu[1]; Liu, Yang[1]; Liu, Shucheng[1]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated seafood Processing and Quality Control, Guangdong, Zhanjiang, 524088, China; [2] Key Lab of Meat Processing and Quality Control, China

年份：2026

外文期刊名：SSRN

收录：EI(收录号：20260260016)

语种：英文

外文关键词：Carbon dioxide - Gels - Peptides - Proteolysis - Proteomics - Sludge digestion

外文摘要：The study investigated the influence dense phase carbon dioxide (DPCD) treatment on peptide generation from shrimp surimi gels during simulated gastrointestinal digestion. Compared with the untreated and water-bath heated (WB) groups, DPCD treated gel particularly at a high cross-linking degree (H), produced an increase peptides amount and diversity. The generated peptides within the 1000–2000 Da range and consisted predominantly of 11–20 amino acid residues, indicating efficient proteolysis into potentially absorbable peptide fractions. Protein mapping revealed that myosin was the primary contributor of released peptides. Notably, DPCD indued H group enhanced peptide coverage along both the head and rod regions of the myosin heavy chain (MHC). These findings elucidate that DPCD treatment effectively modifies the gel network structure, enhancing proteolysis and facilitating the release of nutritionally relevant peptides. This study could provide insights into the relationship between processing induced structural changes and digestive behaviors at the peptidomic level. ? 2026, The Authors. All rights reserved.