Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-09-11 DOI:10.1016/j.foodhyd.2024.110633

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Abstract

This study aimed to reveal the potential mechanism by which ultrasound (US) treatment combined with κ-carrageenan (KC) enhances the textural properties of frankfurters via label-free quantitative proteomics techniques. The results showed that compared with the individual application of US or KC, US combined with KC (US + KC) significantly enhanced the textural properties and decreased the cooking loss of frankfurters (P < 0.05) as well as led to a denser and more compact protein network. Moreover, quantitative proteomics analysis indicated that the US, KC, and US + KC groups had 241, 178, and 211 differentially expressed proteins compared with control group, respectively. Meanwhile, bioinformatic analyses based on Gene Ontology enrichment, Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment, and protein–protein interactions demonstrated that the differentially expressed proteins were primarily structural proteins and metabolic enzymes. Furthermore, correlation analyses between differentially expressed proteins and textural indicators revealed that 26 differentially expressed proteins were significantly correlated with changes in the textural properties of frankfurters. In particular, myosin heavy chain 7, cytochrome oxidase subunit 6C, and neuron-derived neurotrophic factor may be considered primary markers for determining the final textural properties of frankfurters. Therefore, the present work revealed a crucial mechanism by which different treatments (US, KC, and US + KC) elicit changes in the textural properties of frankfurters from a proteomic perspective.

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定量蛋白质组学为超声波处理结合κ-卡拉胶改善法兰克福香肠质构特性的机制提供了新见解

本研究旨在通过无标记定量蛋白质组学技术揭示超声波（US）处理与κ-卡拉胶（KC）结合增强法兰克福香肠质构特性的潜在机制。结果表明，与单独使用 US 或 KC 相比，US 与 KC 结合使用（US + KC）可显著增强法兰克福脆饼的质构特性，降低烹饪损失（P < 0.05），并使蛋白质网络更致密、更紧凑。此外，定量蛋白质组学分析表明，与对照组相比，US 组、KC 组和 US + KC 组分别有 241、178 和 211 个差异表达蛋白质。同时，基于基因本体富集、京都基因和基因组百科全书（KEGG）通路富集和蛋白质相互作用的生物信息学分析表明，差异表达的蛋白质主要是结构蛋白和代谢酶。此外，差异表达蛋白质与质构指标之间的相关性分析表明，26 种差异表达蛋白质与法兰克福香肠质构特性的变化显著相关。其中，肌球蛋白重链 7、细胞色素氧化酶亚基 6C 和神经元衍生神经营养因子可被视为决定法兰克福香肠最终质构特性的主要标志物。因此，本研究从蛋白质组学的角度揭示了不同处理（US、KC 和 US + KC）引起法兰克福香肠质构特性变化的关键机制。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.