Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage
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Protein degradation and oxidation are two major alterations during the storage of processed bighead carp fillets. This study conducted a comparative analysis of degraded and oxidized products as well as oxidation sites in fresh, frozen and brined frozen bighead carp fillets. Frozen storage played a dominant role in protein degradation and oxidation, and brining promoted these changes. In brined frozen samples, the decreased SDS-PAGE band intensities for tropomyosin, troponin, and myosin light chain were mainly due to their degradation. Myosin heavy chain fast skeletal muscle was the most oxidized and degraded protein during storage, with modifications such as monooxidation, protein-lipid peroxidation adducts, and α-aminoadipic semialdehydes formation. Amino acids in the tail portion of myosin were prone to oxidation than the head portions. Our results provided comprehensive insights into protein degradation and oxidation in bighead carp during storage, helping to assess the specific fate of oxidative products in future dietary investigations.
Originalsprog | Engelsk |
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Artikelnummer | 137312 |
Tidsskrift | Food Chemistry |
Vol/bind | 433 |
Antal sider | 11 |
ISSN | 0308-8146 |
DOI | |
Status | Udgivet - 2024 |
Bibliografisk note
Funding Information:
This work was supported financially by the National Natural Science Foundation of China (31972007) and the China Agriculture Research System of MOF and MARA (CARS-45).
Publisher Copyright:
© 2023 Elsevier Ltd
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