Amino acids have been extracted from Hairtail surimi using enzymes in an ultra-high pressure bioreactor. The extraction efficiency of different enzymes including papain, trypsin, and proteases (acid, neutral, alkaline...Amino acids have been extracted from Hairtail surimi using enzymes in an ultra-high pressure bioreactor. The extraction efficiency of different enzymes including papain, trypsin, and proteases (acid, neutral, alkaline) also has been evaluated, and it has been discovered that neutral protease behaved the best. The amino acids were analyzed using automatic amino acid analyzer, and the enzymatic digestion conditions were optimized. For neutral protease, the optimal condition was 50℃, 250 MPa, pH 7.0. Material to liquid ratio of enzyme is 6%. More than 29 amino acids were detected after 24 hours of hydrolysis;the enzymatic hydrolysis rate can reach 83.29%. The results show that enzymatic digestion under ultra-high-pressure provides a very promising approach to extract amino acids from Hairtail surimi.展开更多
This study focused on investigating the degradation of proteins,metabolites,and flavors during the fermentation of vinasse hairtail,a local specialty fermented food in Zhoushan,China.The whole-protein SDS-PAGE results...This study focused on investigating the degradation of proteins,metabolites,and flavors during the fermentation of vinasse hairtail,a local specialty fermented food in Zhoushan,China.The whole-protein SDS-PAGE results showed significant degradation of proteins,particularly actin and myosin.Total free amino acid content significantly increased,glutamate,leucine,alanine,and lysine were identified as the primary flavor amino acids conducive to the flavor,with umami,sweet,and bitter amino acids being predominant.The volatile constituents of the vinasse hairtail samples collected before fermentation(0 days)and after fermentation(8 days)were examined using gas chromatography-ion mobility spectrometry(GC-IMS).It revealed a total of 83 volatile flavor compounds,with the relative content of esters increasing and alcohols decreasing during fermentation.The untargeted metabolomics analysis identified 395 unique metabolites;the top 100 metabolites exhibited significant differences,including 52 oligopeptides,18 organic acids and their derivatives,and 12 lipids and lipid molecules.The metabolic pathways involved in N-glycan biosynthesis,taurine and hypotaurine metabolism,pyrimidine metabolism,glycerophospholipid metabolism,alanine,aspartic acid,and glutamic acid metabolism,tricarboxylic acid cycle,and histidine metabolism.These pathways contribute to the generation of amino acids,sugars,organic acids,and other flavor compounds,ultimately influencing the evolution of the flavor of vinasse hairtail.展开更多
Hairtail(Trichiurus lepturus)muscle proteins are susceptible to oxidative denaturation during frozen storage.The aim of this study is to investigate their quality changes by physicochemical analysis and proteomics whe...Hairtail(Trichiurus lepturus)muscle proteins are susceptible to oxidative denaturation during frozen storage.The aim of this study is to investigate their quality changes by physicochemical analysis and proteomics when stored at-7℃or-23℃.Results showed that the space between the myofibers increased and parts of myofibers degraded with extension of storage time.The increase in K value and TVB-N value suggested that the freshness of hairtails decreased with storage time.Salt-soluble protein content and SDS-PAGE analysis indicated that the lower storage temperature inhibited protein degradation.To reveal the mechanism of protein degradation,TMT-labeled quantitative proteomic analysis was performed.The structural proteins including myosin heavy chains and actin-related proteins were down-regulated during frozen storage,whereas the cathepsin D,pyruvate kinase,and proteasome were up-regulated.Storage at a higher temperature(-7℃)accelerated the up-or down-regulation of these differentially expressed proteins.Up-or down-regulated pathways including oxidative phosphorylation,glycolysis/gluconeogenesis,the degradation of valine,leucine and isoleucine mainly accounted for the protein degradation and quality reduction for hairtails during frozen storage.These results provided a theoretical basis for improving the quality stability of hairtails during frozen storage.展开更多
根据2003年东海区渔业资源监测网的调查数据,利用单位补充量繁殖力和单位补充量亲鱼资源生物量估算模型,对东海带鱼(Trichiurus japonicusTemminck et Schlegel,1844)渔业资源现状进行分析,结果表明:(1)根据单位补充量繁殖力的估算,当tc...根据2003年东海区渔业资源监测网的调查数据,利用单位补充量繁殖力和单位补充量亲鱼资源生物量估算模型,对东海带鱼(Trichiurus japonicusTemminck et Schlegel,1844)渔业资源现状进行分析,结果表明:(1)根据单位补充量繁殖力的估算,当tc=0.5龄、F≥1.15时和当tc=1龄、F≥2.30时,带鱼渔业处在高危险区;而当tc≥1.5龄时,可以承受较大的捕捞压力。(2)根据单位补充量亲鱼资源生物量的估算,当tc=0.5龄、F≥1.22时和当tc=1龄、F≥2.40时,带鱼渔业处在高危险区;而当tc≥1.5龄以上时,可以承受较大的捕捞压力。(3)目前(2003年为例)东海带鱼现行渔业资源状况为:tc=0.5龄、F=2.60,处于高危险区的较高危险点上。因此,在降低现有捕捞强度较难的情况下,建议提高带鱼开捕规格,以便更好地养护东海带鱼,使其资源能得到可持续利用。展开更多
文摘Amino acids have been extracted from Hairtail surimi using enzymes in an ultra-high pressure bioreactor. The extraction efficiency of different enzymes including papain, trypsin, and proteases (acid, neutral, alkaline) also has been evaluated, and it has been discovered that neutral protease behaved the best. The amino acids were analyzed using automatic amino acid analyzer, and the enzymatic digestion conditions were optimized. For neutral protease, the optimal condition was 50℃, 250 MPa, pH 7.0. Material to liquid ratio of enzyme is 6%. More than 29 amino acids were detected after 24 hours of hydrolysis;the enzymatic hydrolysis rate can reach 83.29%. The results show that enzymatic digestion under ultra-high-pressure provides a very promising approach to extract amino acids from Hairtail surimi.
基金supported by the National Natural Science Foundation of China(NSFC)(No.32202187)the National Key Point Research and Invention Program of China(No.2021YFD2100504)+1 种基金the Zhoushan Science and Technology Project(Grant No.2022C41025)the Funda-mental Research Funds for Zhejiang Provincial Universities and Research Institutes(No.2024J003).
文摘This study focused on investigating the degradation of proteins,metabolites,and flavors during the fermentation of vinasse hairtail,a local specialty fermented food in Zhoushan,China.The whole-protein SDS-PAGE results showed significant degradation of proteins,particularly actin and myosin.Total free amino acid content significantly increased,glutamate,leucine,alanine,and lysine were identified as the primary flavor amino acids conducive to the flavor,with umami,sweet,and bitter amino acids being predominant.The volatile constituents of the vinasse hairtail samples collected before fermentation(0 days)and after fermentation(8 days)were examined using gas chromatography-ion mobility spectrometry(GC-IMS).It revealed a total of 83 volatile flavor compounds,with the relative content of esters increasing and alcohols decreasing during fermentation.The untargeted metabolomics analysis identified 395 unique metabolites;the top 100 metabolites exhibited significant differences,including 52 oligopeptides,18 organic acids and their derivatives,and 12 lipids and lipid molecules.The metabolic pathways involved in N-glycan biosynthesis,taurine and hypotaurine metabolism,pyrimidine metabolism,glycerophospholipid metabolism,alanine,aspartic acid,and glutamic acid metabolism,tricarboxylic acid cycle,and histidine metabolism.These pathways contribute to the generation of amino acids,sugars,organic acids,and other flavor compounds,ultimately influencing the evolution of the flavor of vinasse hairtail.
基金financially supported by the National“Fourteenth Five-Year”Plan for Science&Technology(2022YFD2100903)the Jiangsu Agricultural Science and Technology Innovation Fund(CX(21)2040)+2 种基金the Fund of Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing(FPKLRCAPP2021-02)the National First-class Discipline Program of Food Science and Technology(JUFSTR20180102)Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province.
文摘Hairtail(Trichiurus lepturus)muscle proteins are susceptible to oxidative denaturation during frozen storage.The aim of this study is to investigate their quality changes by physicochemical analysis and proteomics when stored at-7℃or-23℃.Results showed that the space between the myofibers increased and parts of myofibers degraded with extension of storage time.The increase in K value and TVB-N value suggested that the freshness of hairtails decreased with storage time.Salt-soluble protein content and SDS-PAGE analysis indicated that the lower storage temperature inhibited protein degradation.To reveal the mechanism of protein degradation,TMT-labeled quantitative proteomic analysis was performed.The structural proteins including myosin heavy chains and actin-related proteins were down-regulated during frozen storage,whereas the cathepsin D,pyruvate kinase,and proteasome were up-regulated.Storage at a higher temperature(-7℃)accelerated the up-or down-regulation of these differentially expressed proteins.Up-or down-regulated pathways including oxidative phosphorylation,glycolysis/gluconeogenesis,the degradation of valine,leucine and isoleucine mainly accounted for the protein degradation and quality reduction for hairtails during frozen storage.These results provided a theoretical basis for improving the quality stability of hairtails during frozen storage.
文摘根据2003年东海区渔业资源监测网的调查数据,利用单位补充量繁殖力和单位补充量亲鱼资源生物量估算模型,对东海带鱼(Trichiurus japonicusTemminck et Schlegel,1844)渔业资源现状进行分析,结果表明:(1)根据单位补充量繁殖力的估算,当tc=0.5龄、F≥1.15时和当tc=1龄、F≥2.30时,带鱼渔业处在高危险区;而当tc≥1.5龄时,可以承受较大的捕捞压力。(2)根据单位补充量亲鱼资源生物量的估算,当tc=0.5龄、F≥1.22时和当tc=1龄、F≥2.40时,带鱼渔业处在高危险区;而当tc≥1.5龄以上时,可以承受较大的捕捞压力。(3)目前(2003年为例)东海带鱼现行渔业资源状况为:tc=0.5龄、F=2.60,处于高危险区的较高危险点上。因此,在降低现有捕捞强度较难的情况下,建议提高带鱼开捕规格,以便更好地养护东海带鱼,使其资源能得到可持续利用。
