Affiliation:
1. School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
2. National Engineering Research Center of Seafood, Dalian 116034, China
3. Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
Abstract
This study was designed, for the first time, to investigate the effect of oxidation on the digestion and absorption properties of protein in boiled sea cucumber body wall (BSCBW) via simulated digestion combined with everted-rat-gut-sac models. Boiling heat treatments led to protein oxidation in SCBW, manifested by increases in free radical intensity, thiobarbituric acid reactive substances, carbonyl groups, disulfide bonds, dityrosine bonds, advanced glycation end products, protein hydrophobicity and aggregation, and declines in both free sulfhydryl groups and secondary structure transition from α-helix to β-sheet. Boiling for 2 h caused anti-digestion collagen unfolding, provided the action site for protease and improved protein digestion and absorption levels. On the contrary, excessive oxidative modification of 4 h BSCBW resulted in decreased protein digestion and absorption levels. From the perspective of texture, digestion and absorption properties, boiling for 2 h can obtain sea cucumber products with better edible and digestible properties, which is considered to be a better processing condition.
Funder
The National Natural Science Foundation of China
Marine Economic Development Project of Liaoning Province
Dalian Science and Technology Innovation Fund Project
Central Funds Guiding the Local Science and Technology Development
High Level Talent Innovation and Entrepreneurship Program of Dalian
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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