Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.
Food Chem. 2024 Feb 1;433:137312. doi: 10.1016/j.foodchem.2023.137312. Epub 2023 Sep 1.
Protein degradation and oxidation are two major alterations during the storage of processed bighead carp fillets. This study conducted a comparative analysis of degraded and oxidized products as well as oxidation sites in fresh, frozen and brined frozen bighead carp fillets. Frozen storage played a dominant role in protein degradation and oxidation, and brining promoted these changes. In brined frozen samples, the decreased SDS-PAGE band intensities for tropomyosin, troponin, and myosin light chain were mainly due to their degradation. Myosin heavy chain fast skeletal muscle was the most oxidized and degraded protein during storage, with modifications such as monooxidation, protein-lipid peroxidation adducts, and α-aminoadipic semialdehydes formation. Amino acids in the tail portion of myosin were prone to oxidation than the head portions. Our results provided comprehensive insights into protein degradation and oxidation in bighead carp during storage, helping to assess the specific fate of oxidative products in future dietary investigations.
在加工后的大头鱼鱼片储存过程中，蛋白质降解和氧化是两个主要的变化。本研究对新鲜、冷冻和腌制冷冻大头鱼鱼片的降解和氧化产物以及氧化部位进行了比较分析。冷冻储存对蛋白质降解和氧化起主导作用，腌制促进了这些变化。在腌制冷冻样品中，肌球蛋白轻链、肌钙蛋白和原肌球蛋白的 SDS-PAGE 带强度降低主要是由于它们的降解。肌球蛋白重链快肌是储存过程中最氧化和降解的蛋白质，发生了单氧化、蛋白质-脂质过氧化加合物和α-氨基己醛形成等修饰。肌球蛋白尾部的氨基酸比头部更容易氧化。我们的研究结果提供了对大头鱼在储存过程中蛋白质降解和氧化的全面了解，有助于在未来的饮食研究中评估氧化产物的特定命运。
