An Ning, Hou Ran, Liu Yangming, Han Ping, Zhao Wei, Wu Wenxia, Lu Shiling, Ji Hua, Dong Juan
College of Food Quality and Safety, Shihezi University, Shihezi 832000, China.
Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China.
Foods. 2022 Apr 18;11(8):1166. doi: 10.3390/foods11081166.
Vacuum-packed sauce lamb tripe was subjected to secondary pasteurization by high-pressure processing (HPP) and heat treatment (HT), and iTRAQ technology was applied to investigate the differentially expressed proteins (DEPs). The analysis revealed 484 and 398 DEPs in the HPP and HT samples, respectively, compared with no treatment. These DEPs were sorted by texture results, and it was revealed that these DEPs acted in different biological processes with many structural proteins and protein subunits related to lamb tripe texture. The results verified by Western blot were consistent with the protein expression changes observed by proteomics. The bioinformatics analysis showed that the hardness and gumminess of the sauce lamb tripe after HT might be related to changes in the expression of CNN1 and FN1. The changes in the expression of TMP, FN1, YWHAG, TTN, collagen isoforms, and ARPC3 might be related to the improved springiness and chewiness of lamb tripe after HPP.
将真空包装的酱汁羊肚进行高压处理（HPP）和热处理（HT）二次巴氏杀菌，并应用iTRAQ技术研究差异表达蛋白（DEP）。分析显示，与未处理相比，HPP和HT样品中分别有484个和398个DEP。这些DEP按质地结果分类，结果表明这些DEP在不同的生物学过程中起作用，许多结构蛋白和蛋白质亚基与羊肚质地有关。蛋白质印迹验证的结果与蛋白质组学观察到的蛋白质表达变化一致。生物信息学分析表明，HT处理后酱汁羊肚的硬度和黏性可能与CNN1和FN1表达的变化有关。TMP、FN1、YWHAG、TTN、胶原蛋白异构体和ARPC3表达的变化可能与HPP处理后羊肚弹性和咀嚼性的改善有关。
