Discovery of characteristic proteins linked to textural changes in fermented golden pompano (Trachinotus ovatus) based on a label-free proteomics strategy

文献类型： 外文期刊

第一作者： Wang, Yueqi

作者： Wang, Yueqi;Qiu, Yingjie;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wu, Yanyan;Wang, Yueqi;Cai, Qiuxing;Wu, Yanyan;Wang, Yueqi;Qiu, Yingjie;Chen, Shengjun;Zhao, Yongqiang;Xiang, Huan;Wang, Di;Wu, Yanyan;Wang, Yueqi;Qiu, Yingjie;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wu, Yanyan;Wu, Yanyan

作者机构：

关键词： Trachinotus ovatus; Fermentation; Myofibrillar protein; Label-free proteomics; Texture; Protein -protein interaction network

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.3； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2024 年 127 卷

页码：

收录情况： SCI

摘要： Fermentation causes changes in fish texture, nevertheless, the mechanism of protein involvement in this process of textural changes are unknown. We investigated changes in the tissue microstructure and texture, combined with a multidimensional fusion strategy to characterized the oxidative degradation properties of myofibrillar proteins, and analyzed the protein expression using label-free quantitative proteomics. Muscle protein hydrolysis, increased oxidation levels, and changes in spatial conformation were observed in the fish texture and microstructure during fermentation. We identified 664 proteins and screened 330 differentially proteins. The weighted protein co-expression network model screening yielded a total of 38 key potential proteins associated with textural changes. Characteristic proteins at important nodes, which were mainly structural proteins and metabolic enzymes, were identified using protein-protein interaction network analysis. These results reveal a relationship between proteins and textural characteristics and provide a theoretical basis for improving the quality control of fermented marine fish.

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