College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, P. R. China.
Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
J Agric Food Chem. 2020 Sep 9;68(36):9816-9825. doi: 10.1021/acs.jafc.0c03538. Epub 2020 Aug 25.
To explore the thermally induced alterations in chicken egg vitelline membrane (CEVM) protein abundances, a comparative proteomic analysis of CEVM after 10 days of storage at 30 °C was performed. Altogether, 981 proteins were identified, of which 124 protein abundances were decreased and 79 were increased. Bioinformatic analysis suggested that the altered proteins were related to structure ( = 10), mechanical properties ( = 13), chaperone ( = 15), antibacterial ( = 12), and antioxidant ( = 3). Alterations in abundances of structural proteins, possibly resulting from the disintegration of these complexes, were observed in this study, suggesting a loss in fibrous structure. Several proteins involved in mechanical strength ( = 10), elasticity ( = 3), and chaperone were decreased in abundances, which indicated that deficits in these proteins might affect the CEVM mechanical properties. These findings will extend our understanding of CEVM deterioration during high-temperature storage from a proteomic perspective.
为了探究鸡卵黄膜（CEVM）蛋白在受热时的变化，对 30°C 下储存 10 天后的 CEVM 进行了比较蛋白质组学分析。共鉴定出 981 种蛋白质，其中 124 种蛋白的丰度降低，79 种蛋白的丰度增加。生物信息学分析表明，这些变化的蛋白质与结构（=10）、机械性能（=13）、伴侣蛋白（=15）、抗菌（=12）和抗氧化（=3）有关。本研究观察到结构蛋白丰度的变化，可能是由于这些复合物的解体，表明纤维结构的丧失。一些与机械强度（=10）、弹性（=3）和伴侣蛋白相关的蛋白质丰度降低，这表明这些蛋白质的缺乏可能会影响 CEVM 的机械性能。这些发现将从蛋白质组学的角度扩展我们对高温储存过程中 CEVM 劣化的理解。
