Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, China.
College of Science, China Agricultural University, Beijing 10083, China.
Food Chem. 2018 Jun 15;251:25-32. doi: 10.1016/j.foodchem.2018.01.046. Epub 2018 Jan 5.
An iTRAQ-based strategy was applied to investigate proteome changes in mud shrimp during long-term frozen storage under different conditions. A total of 226 proteins was identified as differential abundance proteins (DAPs) in mud shrimp from two frozen treatment groups (-20 °C and -40 °C) compared with the fresh control group. The proteome changes in mud shrimp muscle stored under -20 °C was much greater than that under -40 °C. Correlation analysis between DAPs and quality traits of mud shrimp muscle showed that 12 proteins were correlated closely with color (L, a, and b value) and texture (hardness, elasticity, and chewiness). Bioinformatic analysis revealed that most of these proteins were involved in protein structure, metabolic enzymes, and protein turnover. Among them, several proteins might be potential protein markers for color, and some proteins are good candidate predictors for textural properties of mud shrimp muscle.
采用 iTRAQ 技术研究了不同条件下长期冷冻贮藏对泥虾蛋白质组的影响。与新鲜对照组相比，来自 -20°C 和 -40°C 两个冷冻处理组的泥虾中共有 226 种蛋白质被鉴定为差异丰度蛋白（DAP）。-20°C 贮藏的泥虾肌肉蛋白质组变化明显大于 -40°C。DAP 与泥虾肌肉品质性状的相关性分析表明，有 12 种蛋白质与颜色（L、a 和 b 值）和质地（硬度、弹性和咀嚼性）密切相关。生物信息学分析表明，这些蛋白质主要参与蛋白质结构、代谢酶和蛋白质周转。其中，一些蛋白质可能是颜色的潜在蛋白质标志物，一些蛋白质是泥虾肌肉质地特性的良好候选预测因子。
