Interactions between lycopene and myofibrillar proteins under different pH conditions: Implications for structural properties and in vitro digestibility

Key Points

• Digestibility of myofibrillar proteins changes significantly based on pH levels and lycopene interaction.
• Under specific pH conditions, lycopene enhances the structural properties of myofibrillar proteins, leading to better nutritional outcomes.
• Observational analysis across varying pH levels reveals critical insights into the protein interactions with lycopene.
• Findings indicate that dietary implications may arise from modifying pH levels to improve protein digestibility with lycopene.