Proteomics reveals the mechanism of protein degradation and its relationship to sensorial and texture characteristics in dry-cured squid during processing
文献类型： 外文期刊
作者： Zhao, Dandan 1 ; Fang, Yizhou 3 ; Wei, Zhengxun 1 ; Duan, Wenkai 1 ; Chen, Yu 1 ; Zhou, Xuxia 4 ; Xiao, Chaogeng 2 ; Chen, Wenxuan 2 ;
作者机构： 1.Hangzhou Vocat & Tech Collge, Ecol & Hlth Inst, Hangzhou 310018, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China
3.China Jiliang Univ, Coll Life Sci, Hangzhou 322002, Peoples R China
4.Zhejiang Univ Technol, Coll Food Sci & Technol, Huzhou 313299, Peoples R China
关键词： Squid; Proteolysis; Sensory; Texture; Microorganisms
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2024 年 22 卷
页码：
收录情况： SCI
摘要： Proteolysis in dry-cured squid contributes to the development of sensory and textural attributes. In this study, label-free quantitative proteomics was conducted to study the mechanism of proteolysis and its correlation with quality changes. The results showed that the protein profile of dry-cured squid changed markedly during processing, which was confirmed by the quantification of myofibrillar protein, amino nitrogen and total free acids, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis. Thirty-two key differentially abundant proteins were found to be correlated with sensory and texture characteristics, including myofibrillar protein, tubulin beta chain, collagens, heat shock proteins and cytochrome c. The correlation analysis indicated that myosin regulatory light chain and tubulin beta chain played the most important role in the development of texture and sensory attributes in squid samples during the dry-curing process. The results offered novel insights into proteolysis in dry-cured squid and its relationship to quality changes.
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