iTRAQ based proteomic profile analysis for goat Longissimus thoracis under repeated freeze-thaw treatments

被引：19

作者：

Gu, Minghui ^{[1
]}

Wei, Yanchao ^{[1
]}

Zhang, Dequan ^{[2
]}

Liu, Yongfeng ^{[1
]}

机构：

[1] Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Xian 710062, Shaanxi, Peoples R China

[2] Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Beijing 100193, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 134卷

基金：

中国国家自然科学基金;

关键词：

Freeze-thaw; Goat; iTRAQ; Proteomics; COLOR STABILITY; MEAT QUALITY; MUSCLE; BEEF; ABUNDANCE; PROTEINS;

D O I：

10.1016/j.lwt.2020.109934

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was designed to investigate differences in the proteomes of goat Longissimus thoracis during freeze-thaw processing using iTRAQ technology. The effects of repeated freeze-thaw cycles (1 and 2) on the color and total amino acids of goat Longissimus thoracis were clarified. In total, 159 differentially expressed proteins (DEPs) were identified in goat meat during freeze-thaw processing. The treatment of repeated freeze-thaw cycles was confirmed to affect protein digestion and fat decomposition in goat meat. DEP quality analysis identified the elongation factor 1-gamma (EF-1 gamma), cAMP-dependent protein kinase catalytic subunit alpha (PKA C-alpha), 40S ribosomal protein S12 (RPS12), and the collagen alpha-2(IV) chain (COL4A2) as potential proteins for reflecting the degree of meat freeze-thaw, whereas myosin regulatory light chain 2 (MYLPF), myosin light chain 1/3 (MYL1/3), and isocitrate dehydrogenase [NAD] subunit beta (IDH3B) were considered to be biomarkers for meat color.

引用

页数：8

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