Tandem Mass Tag-based proteomic analysis of protein changes in superchilled crayfish (Procambarus clarkii) presoaked with carrageenan oligosaccharides

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成果类型：

期刊论文

作者：

Qin, Lerong;Li, Han;Lu, Hongyan;Chen, Jiwang;Wang, Haibin;...

通讯作者：

Liao, E

作者机构：

[Wang, Haibin; Liao, E.; Li, Han; Qin, Lerong; Chen, Jiwang; Lu, Hongyan] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

[Wang, Haibin; Liao, E.; Chen, Jiwang; Lu, Hongyan] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Wang, Haibin; Liao, E.; Chen, Jiwang] Ctr Crayfish Proc Qianjiang, Natl Res & Dev Branch, Qianjiang 433100, Peoples R China.

通讯机构：

[Liao, E ] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

语种：

英文

关键词：

Carrageenan oligosaccharides (COs);Crayfish;Protein degradation;Superchilled storage;Tandem Mass Tags (TMT)

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2024

卷：

457

页码：

140126

DOI：

10.1016/j.foodchem.2024.140126

基金类别：

CRediT authorship contribution statement Lerong Qin: Writing – original draft, Methodology, Data curation. Han Li: Visualization, Investigation, Data curation. Hongyan Lu: Writing – review & editing, Methodology. Jiwang Chen: Resources, Investigation. Haibin Wang: Supervision, Project administration. E Liao: Writing – review & editing, Supervision, acquisition.

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

To assess the effectiveness of carrageenan oligosaccharides (COs) in enhancing superchilling storage of crayfish, the physicochemical features of muscle and protein abundance in the refrigerated sample (RS), superchilled sample (SS) and COs soaked superchilled sample (CS) were evaluated. Microstructural and SDS-PAGE analyses suggested that CS exhibited fewer pores, with a microstructure and protein subunits distribution more similar to RS. Tandem Mass Tags quantitative proteomic analysis revealed 66 up-regulated differentially abundant proteins (DAPs) in the CS vs. SS batch, including myosin l...

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Tandem Mass Tag-based proteomic analysis of protein changes in superchilled crayfish (Procambarus clarkii) presoaked with carrageenan oligosaccharides

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