滩羊肉风味形成中重要蛋白质的解析

Analysis of Important Proteins for Flavor Formation of Tan Sheep Meat

以冷鲜滩羊肉为研究对象,应用同位素标记相对和绝对定量(isobaric tags for relative and absolute quantitation,iTRAQ)技术以及液相色谱-串联质谱技术,寻找与滩羊肉中风味前体物质形成及调控相关的差异蛋白质。对宰后0~12d的滩羊肉进行定量分析,结合数据库搜索,鉴定和筛选可信蛋白质及差异蛋白质。结果表明:3组滩羊肉样品中共鉴定到814个蛋白质,0d/4d组发现159个差异蛋白质,4d/8d组发现151个差异蛋白质,8d/12d组发现151个差异蛋白质;对各比对组的差异蛋白质进行分析发现,糖原磷酸化酶、磷酸丙糖异构酶、甘油醛-3-磷酸脱氢酶等21个蛋白质可能与滩羊肉的风味前体物质及其风味表达的差异有关。

In this study, chilled Tan sheep meat was analyzed by isobaric tags for relative and absolute quantitation (iTRAQ) and liquid chromatography tandem mass spectrometry (LC-MS/MS) in order to identify the differential proteins related to the formation and regulation of flavor precursors in Tan sheep meat. Quantitative analysis of Tan sheep meat from 0 to 12 days after slaughter was carried out, and credible proteins and differential proteins were screened out and identified via database search. A total of 814 proteins were identified in three comparative groups of meat samples. A total of 159 differential proteins were found between 0 and 4 days postmortem, and 151 both between 4 and 8 days, and between 8 and 12 days. By analyzing these groups of differential proteins, it was found that 21 proteins, such as glycogen phosphorylase, triose phosphate isomerase and glyceraldehyde-3-phosphate dehydrogenase, might be related to the variability of flavor precursors and flavor expression in Tan sheep meat.