基于iTRAQ技术研究冻藏条件对中华管鞭虾肌肉蛋白质的影响  

The Effect of Frozen Storage Conditions on Muscular Protein of Solenocera melantho Based on iTRAQ Technology

作　　者：石娟 李勇勇 周丽萍[1] 李超群[1] 王晴[1] 娄永江[1] Shi Juan;Li Yongyong;Zhou Liping;Li Chaoqun;Wang Qing;Lou Yongjiang(College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315211,Zhejiang)

机构地区：[1]宁波大学食品与药学学院,浙江宁波315211

出　　处：《中国食品学报》2021年第11期120-132,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2020YFD0900900,2020YFD0900903)。

摘　　要：运用同位素标记相对和绝对定量(iTRAQ)技术,研究了以恒温冻藏和常规冻藏2种方式分别贮藏新鲜中华管鞭虾30,60,90 d后肌肉蛋白的表达差异,探索差异蛋白的分布、功能和虾在冻藏过程中的品质变化机制。结果表明:与新鲜中华管鞭虾相比,恒温冻藏组中分别有79,105,125个差异蛋白;常规冻藏组中分别有100,125,141个差异蛋白。根据试验结果筛选出肌球蛋白重链和肌质钙结合蛋白2个鲜度指示蛋白。Using iobaric tags for relative and absolute quantification(iTRAQ)technology,the expression of differential proteins in muscular of Solenocera melantho stored in constant temperature and conventional frozen storage group for 30,60 and 90 days was studied,and the distribution and function of differential protein and the quality change mechanism of Solenocera melantho during frozen storage were explored.The results showed that there were 79,105 and 125 differential proteins in the constant temperature frozen storage group,and 100,125 and 141 differential proteins in the conventional frozen storage group,respectively,compared with fresh Solenocera melantho.Two freshness indicator proteins,including myosin heavy chain and sarcoplasmic calcium-binding protein were screened out based on the test results.

关 键 词：ITRAQ 中华管鞭虾 差异蛋白 冻藏 鲜度指示蛋白 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]