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The Effect of Heat Treatment on the Digestion and Absorption Properties of Protein in Sea Cucumber Body Wall.
Zhang M
,
Liu Y
,
Jin M
,
Li D
,
Wang Z
,
Jiang P
,
Zhou D
.
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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.
U1808203, 31901615 The National Natural Science Foundation of China, 2022-47 Marine Economic Development Project of Liaoning Province, 2019J11CY005 Dalian Science and Technology Innovation Fund Project, 2020JH6/10500002 Central Funds Guiding the Local Science and Technology Development, 2021RQ087 High Level Talent Innovation and Entrepreneurship Program of Dalian
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