School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.
School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China; National Engineering Research Center of Seafood, Dalian, 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China.
Food Chem. 2022 Sep 15;388:133014. doi: 10.1016/j.foodchem.2022.133014. Epub 2022 Apr 20.
The precise mechanism of texture changes in abalone muscles during boiling was investigated using quantitative proteomic analysis. A total 353 water-soluble proteins were identified in fresh abalone muscle. The number was decreased to 233 (6 min) and 201 (30 min), and then increased to 271 (240 min) during boiling. The undetectable protein in water-soluble fraction caused by boiling mainly belong to hemocyanins, protein kinases, dehydrogenases, phosphorylases, and transferases, while the newly identified proteins in water-soluble fraction during boiling mainly belong to collagen and myofibrillar proteins (MPs).Additionally, results also showed that boiling caused protein oxidation, denaturation, aggregation, crosslinking and degradation. Combined with the texture changes of abalone muscles during boiling, it was speculated that the oxidation, denaturation, aggregation and crosslinking of proteins led to the increase of shear force, however, the degradation of structural proteins such as MPs and collagen caused the decreases in shear force and hardness.
采用定量蛋白质组学分析方法研究了鲍鱼肌肉在煮沸过程中质地变化的确切机制。在新鲜鲍鱼肌肉中鉴定出了 353 种水溶性蛋白质。在煮沸过程中，数量分别减少到 233（6 分钟）和 201（30 分钟），然后增加到 271（240 分钟）。水溶性部分中因煮沸而无法检测到的蛋白质主要属于血蓝蛋白、蛋白激酶、脱氢酶、磷酸化酶和转移酶，而在煮沸过程中水溶性部分新鉴定出的蛋白质主要属于胶原蛋白和肌原纤维蛋白（MPs）。此外，结果还表明，煮沸会导致蛋白质氧化、变性、聚集、交联和降解。结合鲍鱼肌肉在煮沸过程中的质地变化，可以推测蛋白质的氧化、变性、聚集和交联导致剪切力增加，而 MPs 和胶原蛋白等结构蛋白的降解则导致剪切力和硬度降低。
