دورية أكاديمية
Characterization of the Effects of Low-Sodium Salt Substitution on Sensory Quality, Protein Oxidation, and Hydrolysis of Air-Dried Chicken Meat and Its Molecular Mechanisms Based on Tandem Mass Tagging-Labeled Quantitative Proteomics
| العنوان: | Characterization of the Effects of Low-Sodium Salt Substitution on Sensory Quality, Protein Oxidation, and Hydrolysis of Air-Dried Chicken Meat and Its Molecular Mechanisms Based on Tandem Mass Tagging-Labeled Quantitative Proteomics |
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| المؤلفون: | Jianhao Li, Zihang Shi, Xiankang Fan, Lihui Du, Qiang Xia, Changyu Zhou, Yangying Sun, Baocai Xu, Daodong Pan |
| المصدر: | Foods, Vol 13, Iss 5, p 737 (2024) |
| بيانات النشر: | MDPI AG, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Chemical technology |
| مصطلحات موضوعية: | salt substitution, protein oxidation and proteolysis, air-dried chicken, proteomics, Chemical technology, TP1-1185 |
| الوصف: | The effects of low-sodium salt mixture substitution on the sensory quality, protein oxidation, and hydrolysis of air-dried chicken and its molecular mechanisms were investigated based on tandem mass tagging (TMT) quantitative proteomics. The composite salt formulated with 1.6% KCl, 0.8% MgCl2, and 5.6% NaCl was found to improve the freshness and texture quality scores. Low-sodium salt mixture substitution significantly decreased the carbonyl content (1.52 nmol/mg), surface hydrophobicity (102.58 μg), and dimeric tyrosine content (2.69 A.U.), and significantly increased the sulfhydryl content (74.46 nmol/mg) and tryptophan fluorescence intensity, suggesting that protein oxidation was inhibited. Furthermore, low-sodium salt mixture substitution significantly increased the protein hydrolysis index (0.067), and cathepsin B and L activities (102.13 U/g and 349.25 U/g), suggesting that protein hydrolysis was facilitated. The correlation results showed that changes in the degree of protein hydrolysis and protein oxidation were closely related to sensory quality. TMT quantitative proteomics indicated that the degradation of myosin and titin as well as changes in the activities of the enzymes, CNDP2, DPP7, ABHD12B, FADH2A, and AASS, were responsible for the changes in the taste quality. In addition, CNDP2, ALDH1A1, and NMNAT1 are key enzymes that reduce protein oxidation. Overall, KCl and MgCl2 composite salt substitution is an effective method for producing low-sodium air-dried chicken. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 13050737 2304-8158 |
| Relation: | https://www.mdpi.com/2304-8158/13/5/737; https://doaj.org/toc/2304-8158 |
| DOI: | 10.3390/foods13050737 |
| URL الوصول: | https://doaj.org/article/7017f18dc9ec41c98569c1846989dca8 |
| رقم الأكسشن: | edsdoj.7017f18dc9ec41c98569c1846989dca8 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 13050737 23048158 |
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| DOI: | 10.3390/foods13050737 |