ArticleFood chemistry: X2026
Exploring in vitro protein digestion of dry fermented sausage under different thermal processing methods: Peptidomics and molecular simulation.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Effects of Different Processing Methods on the Quality and Flavor Characteristics of Shiqi Pigeon (Molecules (Basel, Switzerland) · 2026Article
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7 authors.
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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 pepsin decreased from -61.32 kJ/mol to -66.75 kJ/mol, revealing the molecular mechanism of enhanced protein digestion from an energetic perspective. This study provides a theoretical basis for enhancing the nutritional quality of fermented meat products through optimized thermal processing.
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