The influence of different strategies on the digestion characteristics of myofibrillar proteins: A review

The large amount of protein contained in it is involved in human digestion and absorption of protein in meat. Myofibrillar protein, as the main protein in meat, affects the thermal denaturation and nutritional level of meat. Many previous studies have focused on processing myofibrillar proteins through various physical and chemical methods, in order to improve their digestive properties by altering their structure or enhancing their functional properties. These methods are mainly divided into physical, chemical methods, and exogenous substance addition methods. Representative strategies include ultrasound/ultra-high pressure treatment, oxidation/nitrosylation, and polysaccharide/salt addition. Each method has its advantages and disadvantages. They all bring more or less changes to the digestive characteristics of myofibrillar proteins. Therefore, this article summarizes and evaluates the specific principles and advantages and disadvantages of these methods, hoping to provide new ideas and insights for future research, provide theoretical basis and reference for the future intelligent protein digestion process.