文献类型： 外文期刊

作者： An, Ning ¹ ; Hou, Ran ¹ ; Liu, Yangming ² ; Han, Ping ¹ ; Zhao, Wei ³ ; Wu, Wenxia ¹ ; Lu, Shiling ¹ ; Ji, Hua ¹ ; Dong, Juan ¹ ;

作者机构： 1.Shihezi Univ, Coll Food Qual & Safety, Shihezi 832000, Peoples R China

2.Henan Acad Agr Sci, Sesame Res Ctr, Zhengzhou 450002, Peoples R China

3.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

关键词： heat treatment (HT); high-pressure processing (HPP); iTRAQ technology; sauce lamb tripe; texture

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 8 期

页码：

收录情况： SCI

摘要： Vacuum-packed sauce lamb tripe was subjected to secondary pasteurization by high-pressure processing (HPP) and heat treatment (HT), and iTRAQ technology was applied to investigate the differentially expressed proteins (DEPs). The analysis revealed 484 and 398 DEPs in the HPP and HT samples, respectively, compared with no treatment. These DEPs were sorted by texture results, and it was revealed that these DEPs acted in different biological processes with many structural proteins and protein subunits related to lamb tripe texture. The results verified by Western blot were consistent with the protein expression changes observed by proteomics. The bioinformatics analysis showed that the hardness and gumminess of the sauce lamb tripe after HT might be related to changes in the expression of CNN1 and FN1. The changes in the expression of TMP, FN1, YWHAG, TTN, collagen isoforms, and ARPC3 might be related to the improved springiness and chewiness of lamb tripe after HPP.