Unlocking bioavailability: Hydroxyl radical oxidation boosts digestibility and antioxidant capacity in silver carp myofibrillar protein gels.

In this study, the effects of oxidized protein on the physicochemical and digestive properties of myofibrillar protein gels were investigated by constructing a fenton oxidation system and simulating an in vitro dynamic digestion model. The results showed that moderate oxidation (≤ 0.5 mM HO) enhanced the whiteness, gel strength, and water-holding properties of MP gels. Tricine-SDS-PAGE, amino acid composition, and peptide analysis showed that the digestion of moderately oxidized MP gels released more essential amino acids and small molecule peptides with stronger bioactivity, and the digested products possessed higher antioxidant capacity. And for the first time, it was found that the degree of oxidative modification of A0A3N0XHW1 and A0A3N0ZA05 determined the antioxidant activity of the digested products. Therefore, moderate oxidation is more favourable to the edible quality of myofibrillar proteins gels, but damage to the quality of MP gels by excessive oxidation (> 0.5 mM HO) should be avoided as much as possible during storage and transport. This study provides valuable insights into the production and processing of aquatic products and helps to guide the development of aquatic products in the field of functional foods and life sciences.