化学
钠
生物化学
咀嚼度
生物物理学
肌球蛋白
热休克蛋白
食品科学
生物
基因
有机化学
作者
Xiaoguo Ying,Qiongjing Wu,Shanshan Shui,Bin Zhang,Soottawat Benjakul
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-06-01
卷期号:348: 129134-129134
被引量:16
标识
DOI:10.1016/j.foodchem.2021.129134
摘要
In this study, similarities and differences of sodium tripolyphosphate (STPP) and sodium trimetaphosphate (STMP) pre-soaking on the stability of muscle proteins in shrimp were investigated during 12 weeks of frozen storage (−30 °C). The physicochemical analysis indicated significant improvements in the WHC, springiness, chewiness, and thermal stability of STPP and STMP pre-soaked samples when compared to the control. Interestingly, STMP pre-soaking showed better cryoprotective effects than the STPP treatment when the storage period reached the end of the 12 weeks. Furthermore, the label-free based proteomics results indicated that 62 upregulated differentially abundant proteins (DAPs) were detected in STMP when compared to STPP. These identified DAPs specifically included 40S ribosomal proteins, actin-related proteins, heat shock proteins, myosin heavy chain, and tubulin beta chain. Additionally, the gene ontology (GO) and eukaryotic clusters of orthologous group (KOG) analyses verified that the incorporation of STMP molecules enhanced the resistance of cytoskeleton proteins to cold-temperature stress.
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