Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins.

摘要: The objective of this study was to investigate the effect chemical oxidation on myofibrillar protein digestibility. Myofibrils were prepared from pig M. longissimus dorsi and oxidized by a hydroxyl radical generating system. Oxidative modifications proteins assessed carbonyl content, surface hydrophobicity, electrophoresis, immunoblotting. Oxidized or nonoxidized then exposed proteases digestive tract (pepsin, trypsin, α-chymotrypsin). Results showed direct quantitative relationship between damages loss Keywords: Myofibrils; carbonyl; hydrophobicity; electrophoresis; immunoblotting; proteolysis; digestibility