Insight into the carapace discoloration of black tiger shrimp (Penaeus monodon) during frozen storage from the perspective of protein
文献类型： 外文期刊
作者： Pan, Chuang 1 ; Ma, Jingrong 1 ; Chai, Yuan 1 ; Long, Xiaoshan 1 ; Cen, Jianwei 1 ; Li, Chunsheng 1 ; Zhao, Yongqiang 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl Res & Dev Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Sanya Trop Fisheries Res Inst, Minist Fishery Resources Hainan Prov, Key Lab Efficient Utilizat & Proc, Sanya 572018, Peoples R China
3.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266000, Peoples R China
关键词： Frozen storage; Ice crystals; Molecular dynamics simulation; Penaeus monodon; Shell discoloration
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 492 卷
页码：
收录情况： SCI
摘要： The purpose of this study was to illuminate the protein-induced shell discoloration of Penaeus monodon during frozen storage. Total of 259 differentially abundant proteins were identified. Of which, ATP-PFK and ubiquinone were screened as the significant color-related proteins by bioinformatic analysis and were verified by parallel reaction monitoring. Both proteins showed the hydrophilic properties with predominant alpha-helix content and belong to the crustacynin-like lipocalin protein with two active sites. Molecular dynamics simulation revealed that the interactions between both proteins and ice crystals mainly relies on hydrogen bonds and hydrophobic interactions. The ubiquinone showed a more stable and compact structure combined with ice crystals than that of ATP-PFK, but a less interaction with the surrounding water molecules. The discoloration on frozen P. monodon was closely correlated with the oxidation and denaturation of the proteins, as well as the decrease of reflection lights caused by the interaction between proteins and ice crystals.
- 相关文献
作者其他论文 更多>>
-
Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science
作者：Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wang, Yueqi;Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Wang, Yueqi;Li, Yujie
关键词：Fermented golden pompano; Molecular sensory science; Gas chromatography-olfactometry-mass spectrometry; Aroma dilution analysis; Aroma recombination; Omission experiments; Omission experiments
-
Effect of myosin-kappa carrageenan pickering emulsions on the quality of bighead carp surimi gels
作者：Ren, Zhongyang;Huang, Xianglan;Shi, Linfan;Yang, Shen;Jin, Ritian;Lin, Rong;Zhang, Yucang;Weng, Wuyin;Zhao, Yongqiang;Liu, Shuji;Liu, Zhiyu;Zhao, Yongqiang
关键词：Kappa carrageenan; Myosin; Pickering emulsions; Aristichthys nobilis; Surimi
-
Stable emulsion produced by thermal modified coconut (Cocos nucifera L.) globulins-xanthan gum for protection of curcumin
作者：Ma, Jingrong;Chai, Yuan;Long, Xiaoshan;Pan, Chuang;Zhao, Yongqiang;Shi, Wenzheng;He, Rongrong;Chen, Haiming;Chai, Yuan
关键词：Heated coconut globulins; Xanthan gum; Interfacial properties; Emulsion stability; Simulated in vitro digestion
-
Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
作者：Wang, Huifang;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wei, Ya;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Wang, Huifang
关键词：Fermented golden pompano; Bacillus subtilis; Inoculation fermentation; Volatile compound; Lipid oxidation; Metabolic pathway
-
Oyster-derived peptides as pancreatic lipase inhibitors: Kinetics, molecular interactions, and gastrointestinal stability
作者：Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Zhao, Yongqiang;Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Xu, Zhe
关键词：Oyster peptide; pancreatic lipase; inhibition mechanism; Molecular docking
-
Effects of Sodium Hypochlorite Rinsing on Tilapia Storage: An Investigation Based on Muscle Quality and Tissue Protease Activity
作者：Fu, Zirui;Hao, Shuxian;Xiang, Huan;Li, Chunsheng;Cen, Jianwei;Wei, Ya;Chen, Shengjun;Zhao, Yongqiang;Hu, Xiao;Yan, Yuhong;Huang, Hui;Fu, Zirui;Hao, Shuxian;Xiang, Huan;Li, Chunsheng;Cen, Jianwei;Wei, Ya;Chen, Shengjun;Zhao, Yongqiang;Hu, Xiao;Huang, Hui;Li, Jun
关键词：tilapia storage; endogenous enzyme activity; hypochlorite rinsing; bacterial reduction; quality characteristics; muscle quality
-
Characterization of firmness in fermented sea bass ( Lateolabrax japonicas) by multidimensional integration strategies: Insights from proteomic and microstructural analyses
作者：Chen, Qian;Li, Jun;Chen, Qian;Nie, Shi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Xiang, Huan;Wang, Di;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Chen, Qian
关键词：Fermented sea bass; Proteomics; Firmness; Microstructure
