食品与发酵工业 >

2022 , Vol. 48 >Issue 2: 260 - 266

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027698

分析与检测

基于iTRAQ技术的鸡蛋清三种干燥方式差异蛋白质组分析

  • 史胜娟 ,
  • 刘丽莉 ,
  • 杨协力 ,
  • 张悦琪
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  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
    2(食品加工与安全国家级教学示范中心,河南 洛阳,471023)
    3(河南科技大学 丽正书院,河南 洛阳,471023)
硕士研究生(刘丽莉教授为通信作者,E-mail:yangliuyilang@126.com)

收稿日期: 2021-04-16

  修回日期: 2021-05-13

  网络出版日期: 2022-02-28

基金资助

2021年洛阳市社会发展专项(2101021A);国家自然基金项目(U1704114)

收起

Proteomics analysis of egg white treated with three drying methods based on iTRAQ technology

  • SHI Shengjuan ,
  • LIU Lili ,
  • YANG Xieli ,
  • ZHANG Yueqi
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(National Experimental Teaching Demonstration Center for Food Processing and Security, Luoyang 471023, China)
    3(College of Li Zheng, Henan University of Science and Technology, Luoyang 471023, China)

Received date: 2021-04-16

  Revised date: 2021-05-13

  Online published: 2022-02-28

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摘要

为探究真空冷冻干燥(vacuum freeze-drying,FD)、喷雾干燥(spray-drying,SD)和微波真空冷冻干燥(microwave vacuum freeze-drying,MFD)3种干燥方式对蛋清蛋白的差异,利用iTRAQ技术对三者进行蛋白质组差异分析,在得到的157种具有定量信息的蛋清蛋白中,鉴定出87种差异蛋白。MFD vs FD组上调蛋白质数量为46个,占差异蛋白质总数的67.6%。KEGG富集显示,MFD vs FD组和MFD vs SD共有2个基因通路显著富集,分别为折叠和降解、运输和分解代谢。此外,在差异蛋白中筛选出4种蛋白质在干燥过程中丰度变化显著,分别为黏蛋白、血清白蛋白、卵清蛋白相关蛋白Y亚型X1和卵白蛋白相关蛋白Y。该研究首次采用蛋白质组学的方法分析不同干燥方式处理后的鸡蛋清差异蛋白的表达变化,为今后生产和开发高品质蛋清粉及功能性蛋制品提供参考依据。

关键词： 干燥方式; 蛋清差异蛋白; iTRAQ技术; 生物信息学分析; 蛋清粉

本文引用格式

史胜娟 , 刘丽莉 , 杨协力 , 张悦琪 . 基于iTRAQ技术的鸡蛋清三种干燥方式差异蛋白质组分析[J]. 食品与发酵工业, 2022 , 48(2) : 260 -266 . DOI: 10.13995/j.cnki.11-1802/ts.027698

Abstract

The aim of this study was to explore the differences of egg white proteins in three drying methods of vacuum freeze-drying (FD), spray-drying (SD) and microwave vacuum freeze-drying (MFD). The isobaric tags for relative and absolute quantitation (iTRAQ) technique was used to analyze the proteomic differences of the three groups. Among 157 kinds of egg white proteins with quantitative information, 87 kinds of different proteins were identified. The number of up-regulated proteins in the MFD vs FD group was 46 which accounting for 67.6% of the total number of different proteins. Kyoto encyclopedia of genes and genomes (KEGG) enrichment showed that there were two gene pathways significantly enriched in MFD vs FD group and MFD vs SD group, namely folding and degradation, transport and catabolism. In addition, four proteins were screened for significant changes in their abundance during the drying process, namely mucin, serum albumin, ovalbumin-associated protein Y subtype X1 and ovalbumin-associated protein Y. In this study, the proteomics method was used to analyze the expression changes of differential protein in egg white treated with different drying methods, and to provide a reference for the future production and development of high-quality egg white powder and functional egg products.

Key words： drying method; egg white differential protein; iTRAQ technology; bioinformatics analysis; egg white powder

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