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Identification and characterization of phosphoproteins in the striated and smooth adductor muscles of Yesso scallop Patinopecten yessoensis

文献类型： 外文期刊

作者： Sun, Xiujun 1 ; Li, Li 2 ; Zhang, Tianshi 1 ; Chen, Limei 3 ; Zheng, Yanxin 4 ; Zhou, Liqing 1 ; Wu, Biao 1 ; Liu, Zhihong 1 ;

作者机构： 1.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Lab Marine Fisheries Sci & Food Prod Proc, Pilot Natl Lab Marine Sci & Technol Qingdao, Qingdao 266071, Peoples R China

2.Marine Sci Inst Shandong Prov, Qingdao 266104, Peoples R China

3.Tianjin Agr Univ, Tianjin 300384, Peoples R China

4.Chinese Acad Fishery Sci, Changdao Enhancement & Expt Stn, Changdao, Peoples R China

关键词： Scallop; Meat quality; Protein phosphorylation; Myofibrillar proteins; Glycolytic enzymes

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 372 卷

页码：

收录情况： SCI

摘要： Many proteins are known to be phosphorylated, affecting important regulatory factors of muscle quality in the aquatic animals. The striated and smooth adductor muscles of Yesso scallop Patinopecten yessoensis were used to investigate muscle texture and identify phosphoproteins by histological methods and phosphoproteomic analysis. Our present study reveals that muscle fiber density is in relation to meat texture of the striated and smooth adductor muscles. The phosphoproteomic analysis has identified 764 down-regulated and 569 up-regulated phosphosites on 743 phosphoproteins in the smooth muscle compared to the striated part. The identification of unique phosphorylation sites in glycolytic enzymes may increase the activity of glycolytic enzymes and the rate of glycolysis in the striated adductor muscle. The present findings will provide new evidences on the role of muscle structure and protein phosphorylation in scallop muscle quality and thus help to develop strategies for improving meat quality of scallop products.

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