Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan
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引用次数: 0
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.
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.