Characteristic and effect analysis of protein and peptide in Cantonese cured meat processing
The aim of this work was to explore the physicochemical and structural properties, lipid oxidation and antioxidant capacity of the peptides extracted from Cantonese cured meat and as well as to investigate the effect of drying time on the sarcoplasmic and myofibrillar proteins of Cantonese cured mea...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2022-09-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022000660 |
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| author | Zhi Qu Chunqian Feng Ruiling Li Nan Liu Shanqing Zheng |
| author_facet | Zhi Qu Chunqian Feng Ruiling Li Nan Liu Shanqing Zheng |
| author_sort | Zhi Qu |
| collection | DOAJ |
| description | The aim of this work was to explore the physicochemical and structural properties, lipid oxidation and antioxidant capacity of the peptides extracted from Cantonese cured meat and as well as to investigate the effect of drying time on the sarcoplasmic and myofibrillar proteins of Cantonese cured meat. The results suggested that salting out, protein oxidation and heat treatment were closely related to surface hydrophobicity and the secondary structure of peptides was changed by processing. And the peroxide value and the value of tributyltin compounds were different in evaluating the degree of lipid oxidation. Glu and His were the major amino acid. The approximate molecular weights of the sarcoplasmic proteins and myofibrillar proteins ranged from 31 kDa to 50 kDa and 66 kDa, respectively. The results indicated that reducing the levels of protein oxidation and improvement of the antioxidant properties should be of great interest to preserve the nutritional quality of meat products and prolong preservation period. |
| format | Article |
| id | doaj-art-1a3a7695db1842d3afee0a27720529a5 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-1a3a7695db1842d3afee0a27720529a52025-02-03T05:38:22ZengTsinghua University PressFood Science and Human Wellness2213-45302022-09-0111513921401Characteristic and effect analysis of protein and peptide in Cantonese cured meat processingZhi Qu0Chunqian Feng1Ruiling Li2Nan Liu3Shanqing Zheng4Institute of Chronic Disease Risks Assessment, School of Nursing and Health, Henan University, Kaifeng 475004, ChinaInstitute of Chronic Disease Risks Assessment, School of Nursing and Health, Henan University, Kaifeng 475004, ChinaInstitute of Chronic Disease Risks Assessment, School of Nursing and Health, Henan University, Kaifeng 475004, China; Corresponding authors at: Henan University, Kaifeng 475004, ChinaInstitute of Chronic Disease Risks Assessment, School of Nursing and Health, Henan University, Kaifeng 475004, China; College of Public Health, Zhengzhou University, Zhengzhou 450001, China; Institute of Environment and Health, Pinghu Hospital, Shenzhen University, Shenzhen 518116, China; Corresponding authors at: Henan University, Kaifeng 475004, ChinaSchool of Basic Medical Sciences, Henan University, Kaifeng 475004, China; Corresponding authors at: Henan University, Kaifeng 475004, ChinaThe aim of this work was to explore the physicochemical and structural properties, lipid oxidation and antioxidant capacity of the peptides extracted from Cantonese cured meat and as well as to investigate the effect of drying time on the sarcoplasmic and myofibrillar proteins of Cantonese cured meat. The results suggested that salting out, protein oxidation and heat treatment were closely related to surface hydrophobicity and the secondary structure of peptides was changed by processing. And the peroxide value and the value of tributyltin compounds were different in evaluating the degree of lipid oxidation. Glu and His were the major amino acid. The approximate molecular weights of the sarcoplasmic proteins and myofibrillar proteins ranged from 31 kDa to 50 kDa and 66 kDa, respectively. The results indicated that reducing the levels of protein oxidation and improvement of the antioxidant properties should be of great interest to preserve the nutritional quality of meat products and prolong preservation period.http://www.sciencedirect.com/science/article/pii/S2213453022000660Cantonese cured meatAntioxidant activitySarcoplasmic proteinsMyofibrillar proteins |
| spellingShingle | Zhi Qu Chunqian Feng Ruiling Li Nan Liu Shanqing Zheng Characteristic and effect analysis of protein and peptide in Cantonese cured meat processing Food Science and Human Wellness Cantonese cured meat Antioxidant activity Sarcoplasmic proteins Myofibrillar proteins |
| title | Characteristic and effect analysis of protein and peptide in Cantonese cured meat processing |
| title_full | Characteristic and effect analysis of protein and peptide in Cantonese cured meat processing |
| title_fullStr | Characteristic and effect analysis of protein and peptide in Cantonese cured meat processing |
| title_full_unstemmed | Characteristic and effect analysis of protein and peptide in Cantonese cured meat processing |
| title_short | Characteristic and effect analysis of protein and peptide in Cantonese cured meat processing |
| title_sort | characteristic and effect analysis of protein and peptide in cantonese cured meat processing |
| topic | Cantonese cured meat Antioxidant activity Sarcoplasmic proteins Myofibrillar proteins |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022000660 |
| work_keys_str_mv | AT zhiqu characteristicandeffectanalysisofproteinandpeptideincantonesecuredmeatprocessing AT chunqianfeng characteristicandeffectanalysisofproteinandpeptideincantonesecuredmeatprocessing AT ruilingli characteristicandeffectanalysisofproteinandpeptideincantonesecuredmeatprocessing AT nanliu characteristicandeffectanalysisofproteinandpeptideincantonesecuredmeatprocessing AT shanqingzheng characteristicandeffectanalysisofproteinandpeptideincantonesecuredmeatprocessing |