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Influence of hydrothermal treatment on the structural and digestive changes of actomyosin.

J Sci Food Agric. 2019-06;

ZhaoDi，HeJing，ZouXiaoyu，XieYunting，XuXinglian，ZhouGuanghong，LiChu

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Nucleic Acid Purification & Analysis	… The sample was boiled for 5 min at 90 °C before sampling. Each sample (18 μg) was loaded onto the 4%-12% precast gel (GenScript, USA) at 140 V for 1.5 h. Gels were stained with Coomassie brilliant Blue R250 for 0.5 h before destaining. The gel images were …	Get A Quote

摘要

Heat treatment induces both structural and digestive change of meat protein. However， little has been revealed regarding the associations between structural changes and digested peptides of myofibrillar proteins. This work investigated the effects of heat treatment on the structures and in vitro digestibility of actomyosin， and the peptidomics of the digests were analyzed using liquid chromatography tandem mass spectrometry (LC-MS/MS).