National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University, Hangzhou 310058, China.
Food Funct. 2020 Nov 18;11(11):9960-9972. doi: 10.1039/d0fo00866d.
Optimal heating parameters for sous-vide cooking hairtail (Trichiurus lepturus) were selected and the differential proteins related to texture change were clarified using proteomics. Heating under 68 °C for 20 min was chosen to be the desirable heating parameter. Texture profile analysis (TPA) showed the texture of hairtail changed more severely during heat-up process than heating preservation process. Most of the high-content proteins did not change much during heating preservation. 169 kinds of proteins were identified as differential expressed proteins. Actin cytoplasmic 1, myosin heavy chain 1 and myosin heavy chain were the most variable structural proteins during heat-up process, with the change fold of 32.4, 29.1 and 18.8, respectively, while the highest structure proteins changing fold during heat preservation process were 16.7, 4.7 and 3.9, respectively, much lower than that of heat-up process. The partial deformation of structure-related proteins under sous-vide cooking was a vital factor in reserving the texture of hairtail.
采用蛋白质组学技术，筛选出最佳的热水浴烹饪带鱼（Trichiurus lepturus）加热参数，并阐明与质地变化相关的差异蛋白。选择在 68°C 加热 20 分钟作为理想的加热参数。质地剖面分析（TPA）表明，带鱼在加热过程中的质地变化比加热保存过程更为严重。大多数高含量蛋白质在加热保存过程中变化不大。鉴定出 169 种差异表达蛋白。细胞质肌动蛋白 1、肌球蛋白重链 1 和肌球蛋白重链是加热过程中最具变化的结构蛋白，变化倍数分别为 32.4、29.1 和 18.8，而在加热保存过程中结构变化最大的蛋白分别为 16.7、4.7 和 3.9，远低于加热过程。结构相关蛋白在热水浴烹饪下的部分变形是保留带鱼质地的一个重要因素。
