通过 HPLC-MS/MS 对热加工海参（Stichopus japonicus）进行全面蛋白质组学分析。
Comprehensive proteomic analysis of sea cucumbers (Stichopus japonicus) in thermal processing by HPLC-MS/MS.
机构信息
College of Food Science and Engineering, Ocean University of Dalian, No. 52 Heishijiao Street, Dalian, Liaoning Province 116023, PR China; Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre, Dalian 116023, China.
College of Food Science and Engineering, Ocean University of Dalian, No. 52 Heishijiao Street, Dalian, Liaoning Province 116023, PR China; Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre, Dalian 116023, China; Dalian Institute of Chemical Physics, Chinese Academy of Sciences, No. 457 Zhongshan Road, Dalian, Liaoning Province 116023, PR China.
出版信息
Food Chem. 2022 Mar 30;373(Pt A):131368. doi: 10.1016/j.foodchem.2021.131368. Epub 2021 Oct 8.
Thermal processing is the most frequently adopted processing technology for sea cucumbers, which can significantly affect their protein composition. In this paper, three thermal processing methods high pressure steaming (HPS), atmospheric pressure boiling (APB), and atmospheric pressure steaming (APS) were adopted and protein compositions of both body walls and cooking liquors by thermal processing stichopus japonicus were systematically analysis by proteomic strategy. The total proteins loss rates of body walls were 11.6%, 13.0%, and 14.8% for HPS, APS, and APB methods, respectively. However, the main types of protein composition were retained. Similar mechanisms of protein loss may exist even if different thermal processing were applied. The most frequent hydrolysis sites in thermal processing were phenylalanine, leucine, asparagine, and tyrosine at both C and N terminals. This study provides theoretical guidance for optimizing the industry thermal processing of sea cucumbers.
热加工是海参最常用的加工技术，它会显著影响海参的蛋白质组成。本文采用三种热加工方法（高压蒸汽处理（HPS）、常压煮沸（APB）和常压蒸汽处理（APS）），并通过蛋白质组学策略系统分析了热加工过程中海参与海参壁和烹饪液的蛋白质组成。HPS、APS 和 APB 方法中海参壁的总蛋白损失率分别为 11.6%、13.0%和 14.8%。然而，主要的蛋白质组成类型得以保留。即使应用不同的热加工方法，也可能存在相似的蛋白质损失机制。热加工中最常见的水解位点是 C 端和 N 端的苯丙氨酸、亮氨酸、天冬酰胺和酪氨酸。本研究为优化海参的工业热加工提供了理论指导。
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