Comprehensive proteomic analysis of sea cucumbers (Stichopus japonicus) in thermal processing by HPLC-MS/MS

被引：20

作者：

Gu, Pan ^{[1
,2
]}

Qi, Shizhe ^{[1
,2
,3
]}

Zhai, Ziyang ^{[1
,2
,3
]}

Liu, Jing ^{[4
]}

Liu, Zheyi ^{[3
]}

Jin, Yan ^{[3
]}

Qi, Yanxia ^{[1
,2
]}

Zhao, Qiancheng ^{[1
,2
,6
]}

Wang, Fangjun ^{[3
,5
]}

机构：

[1] Ocean Univ Dalian, Coll Food Sci & Engn, 52 Heishijiao St, Dalian 116023, Liaoning, Peoples R China

[2] Testing & Proc Technol Sci Serv Ctr, Liaoning Prov Aquat Prod Analyzing, Dalian 116023, Peoples R China

[3] Dalian Med Univ, Dalian Inst Chem Phys, Dalian 116044, Liaoning, Peoples R China

[4] Dalian Med Univ, Coll Pharm, Dalian 116044, Liaoning, Peoples R China

[5] Univ Chinese Acad Sci, Beijing 100049, Peoples R China

[6] Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

来源：

FOOD CHEMISTRY | 2022年 / 373卷

基金：

国家重点研发计划;

关键词：

Stichopus japonicus; Thermal processing; Hydrolysis site; Proteomic analysis; Mass spectrometry; GENES;

D O I：

10.1016/j.foodchem.2021.131368

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Thermal processing is the most frequently adopted processing technology for sea cucumbers, which can significantly affect their protein composition. In this paper, three thermal processing methods high pressure steaming (HPS), atmospheric pressure boiling (APB), and atmospheric pressure steaming (APS) were adopted and protein compositions of both body walls and cooking liquors by thermal processing stichopus japonicus were systematically analysis by proteomic strategy. The total proteins loss rates of body walls were 11.6%, 13.0%, and 14.8% for HPS, APS, and APB methods, respectively. However, the main types of protein composition were retained. Similar mechanisms of protein loss may exist even if different thermal processing were applied. The most frequent hydrolysis sites in thermal processing were phenylalanine, leucine, asparagine, and tyrosine at both C and N terminals. This study provides theoretical guidance for optimizing the industry thermal processing of sea cucumbers.

引用

页数：7

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