Wang Huibo, Pei Zhisheng, Xue Changfeng, Cao Jun, Shen Xuanri, Li Chuan
Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China.
Foods. 2022 Jun 10;11(12):1705. doi: 10.3390/foods11121705.
In this study, the physicochemical properties, functional properties and N-glycoproteome of tilapia myofibrillar protein (TMP), golden pompano myofibrillar protein (GPMP) and skipjack tuna myofibrillar protein (STMP) were assessed. The microstructures and protein compositions of the three MPs were similar. TMP and GPMP had higher solubility, sulfhydryl content and endogenous fluorescence intensity, lower surface hydrophobicity and β-sheet contents than STMP. The results showed that the protein structures of TMP and GPMP were more folded and stable. Due to its low solubility and high surface hydrophobicity, STMP had low emulsifying activity and high foaming activity. By N-glycoproteomics analysis, 23, 85 and 22 glycoproteins that contained 28, 129 and 35 N-glycosylation sites, were identified in TMP, GPMP and STMP, respectively. GPMP had more N-glycoproteins and N-glycosylation sites than STMP, which was possibly the reason for GPMP's higher solubility and EAI. These results provide useful information for the effective utilization of various fish products.
在本研究中，对罗非鱼肌原纤维蛋白（TMP）、金鲳肌原纤维蛋白（GPMP）和鲣鱼肌原纤维蛋白（STMP）的理化性质、功能性质和N-糖蛋白质组进行了评估。三种肌原纤维蛋白（MPs）的微观结构和蛋白质组成相似。与STMP相比，TMP和GPMP具有更高的溶解度、巯基含量和内源荧光强度，更低的表面疏水性和β-折叠含量。结果表明，TMP和GPMP的蛋白质结构折叠程度更高且更稳定。由于STMP的低溶解度和高表面疏水性，其乳化活性较低而发泡活性较高。通过N-糖蛋白质组学分析，在TMP、GPMP和STMP中分别鉴定出含有28个、129个和35个N-糖基化位点的23种、85种和22种糖蛋白。GPMP比STMP具有更多的N-糖蛋白和N-糖基化位点，这可能是GPMP具有更高溶解度和乳化活性指数（EAI）的原因。这些结果为各种鱼类产品的有效利用提供了有用信息。
