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Updated: Mar 6, 2026
Evaluation of Protein–Protein Interactions using an On-Membrane Digestion Technique
Published on: July 19, 2019
In vitro protein digestibility of pork products is affected by the method of processing
Li Li1, Yuan Liu1, Xiaoyu Zou1
1Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Abstract:
Processing contributes to different flavors and textures of pork products. However, processing methods have also showed a great impact on meat nutrition. In this study, protein digestibility and digested products were compared among four kinds of processed pork products (cooked pork, emulsion-type sausage, dry-cured pork and stewed pork). Cooked samples were homogenized and digested by pepsin and trypsin. The digestibility of meat proteins was evaluated by particle size measurement, SDS-PAGE, and LC-MS/MS. Emulsion-type sausage had the highest digestibility and the lowest particle size (P<0.05), while stewed pork showed the opposite results (P<0.05). Band profiling on SDS-PAGE gels were significantly different before and after digestion, and between pork products as well. LC-MS/MS analysis revealed that stewed pork samples had the greatest number of 750-3500Da Mw peptides in digested products, while emulsion-type sausage had the smallest number of peptides between 750 and 3500Da. Long-time salting and drying, and long-time and high-temperature cooking may induce pork proteins to being less susceptible to pepsin digestion.
