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 (
Fields of Study & Subjects
Meat and Animal Product Quality
Protein Hydrolysis and Bioactive Peptides
Animal Nutrition and Physiology
Publication details
- Journal / source
- Food Chemistry X
- Volume
- 33
- Pages
- 103515–103515
- Publication date
- 1 January 2026
- Language
- EN