Exploring in vitro protein digestion of dry fermented sausage under different thermal processing methods: Peptidomics and molecular simulation.

ABSTRACT: This study investigated the effect of various thermal processing methods (steaming, boiling, roasting, and frying) on the protein digestibility of dry fermented sausages. The results showed that thermal processing improves gastric digestibility by inducing protein denaturation, transforming β-turns and α-helices into β-sheets. Among them, the steamed sausages exhibited the best protein digestion characteristics, with the highest combined gastric/intestinal digestibility (89.06%), the highest proportion of small peptides (<1000 Da) in the digestion products (39.29%), and abundant bioactive peptides with antithrombotic and antiamnesic effects. Molecular simulation results indicated that actin conformation at 90 °C is more open with increased flexibility, and its binding free energy with peps

SUBMITTER: Wang H 

PROVIDER: S-EPMC12825071 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature