糖化对鉴定猪明胶中特征胰蛋白酶肽的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-02-19 DOI:10.1016/j.foodhyd.2024.109909

Xue-Qi Tang , Guang-Yao Wang , Zi-Zi Hu , Xiao-Mei Sha

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引用次数: 0

摘要

采用高效液相色谱-线性离子阱/轨道阱高分辨质谱法（HPLC-LTQ/Orbitrap MS/MS）对不同糖化反应时间下的猪明胶进行了溯源分析。随着糖化反应时间的延长，猪明胶的特征肽逐渐减少，表明糖化反应会对猪明胶的鉴定产生影响。此外，与猪明胶理论特征肽数据库相比，发现猪明胶在糖化反应0、24、48、72和96 h的特征肽数量分别为39、84、82、73和70。其中，33 种特征肽不随糖化时间的延长而变化。与之前的研究相比，我们发现在不同的食品加工条件下，猪明胶共有9种特征肽。这些稳定的共性特征肽可作为猪明胶高精度溯源的重要依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

The effect of glycation on the identification of characteristic tryptic peptides from porcine gelatin

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The effect of glycation on the identification of characteristic tryptic peptides from porcine gelatin

High-performance liquid chromatography and linear-ion trap/Orbitrap high-resolution mass spectrometry (HPLC-LTQ/Orbitrap MS/MS) was used to trace the origin of porcine gelatin under different glycation reaction times. With the extension of the glycation reaction time, the characteristic peptides of porcine gelatin gradually decreased, indicating that the glycation reaction would have an impact on the identification of porcine gelatin. In addition, compared with the porcine gelatin theoretical characteristic peptide database, it was found that the number of characteristic peptides of porcine gelatin in the glycation reaction of 0, 24, 48, 72 and 96 h were 39, 84, 82, 73 and 70, respectively. Among them, 33 characteristic peptides did not change with the extension of glycation time. Compared with our previous research, 9 characteristic peptides were found to be common to porcine gelatins under the different food processing conditions. These stable common characteristic peptides could be used as an important basis for porcine gelatin traceability with high accuracy.

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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.