Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications

Abstract

The effect of thermal processing on the in vitro digestibility of pork proteins was studied. Raw samples were considered the control group, while the thermal treatments included 58, 80, 98 and 160 ◦C for 72 min, 118 ◦C for 8 min and 58 ◦C for 17 h, resembling a range of different cooking procedures. Samples were subsequently subjected to pepsin digestion at pH 3.00 in the gastric phase followed by trypsin and α-chymotrypsin at pH 8.00 in the intestinal phase. Pork cooked at 58 ◦C for 72 min had a significantly higher pepsin digestibility rate than meat cooked at 80 ◦C or 160 ◦C. The trend was similar in the intestinal phase, with samples cooked at 58 ◦C for 72 min having enhanced digestion rate over other treatments after 120 min of digestion. A PLS model pointed out to an inverse relationship between in vitro proteolysis rate and variables like Maillard reaction compounds or protein structural changes.