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
作者： Wang, Yueqi 1 ; Qiu, Yingjie 1 ; Chen, Shengjun 1 ; Zhao, Yongqiang 1 ; Li, Chunsheng 1 ; Xiang, Huan 1 ; Wang, Di 1 ; Cai, Qiuxing 2 ; Wu, Yanyan 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Beibu Gulf Univ, Guangxi Coll & Univ Key Lab Dev & High Value Utili, Coll Food Engn, Qinzhou 535000, Guangxi, Peoples R China
3.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China
4.Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya 572018, Peoples R China
5.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou, Peoples R China
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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