The Simulated Gastrointestinal Ph Alteration Affectedmyoglobin Digestibility by Changing Hydrophilicity of the Protein

• DOI: 10.2139/ssrn.4559601
• Publication Date: 2023-09-02T06:18:15Z
• Authors: Hui Liu; Qian Li; Kai Shan; Di Zhao; Miao Zhang; Chunbao Li
• Keywords: Protein digestibility

This study was designed to explore the relationship between structural changes and digestion of myoglobin. Myoglobin solution adjusted different pH values, spectral technology molecular dynamics simulation were used measure physicochemical properties protein, combined with in vitro digestion. At a low condition, myoglobin became more hydrophobic, easier be bound proteases. group had flexible structure, solvent accessible surface areas hydrophobic amino acids increased reduction hydrogen bond interaction but an increase flexibility. resulted higher digestibility. The findings provide new idea for improving bioavailability