文献类型：期刊文献

英文题名：Tilapia-Soybean Protein Co-Precipitates: Focus on Physicochemical Properties, Nutritional Quality, and Proteomics Profile

作者：Liu, Qingguan[1,2,3,4,5]; Tan, Li[1,2,3,4,5]; Hong, Pengzhi[1,2,3,4,5]; Liu, Huanming[1,2,3,4,5]; Zhou, Chunxia[2,3,4,5]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China; [2] Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, 524088, China; [3] Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang, 524088, China; [4] Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang, 524088, China; [5] Southern Marine Science and Engineering Guangdong Laboratory [Zhanjiang], Zhanjiang, 524088, China

年份：2023

外文期刊名：SSRN

收录：EI(收录号：20230406672)

语种：英文

外文关键词：Arginine - Molecular biology - Physicochemical properties - Quality control - Signal transduction

外文摘要：The development of binary protein systems featuring superior nutritional properties and applied range is an interesting and challenging task in the food industry. In this study, the tilapia-soybean protein co-precipitates (TSPCs) with different mass ratios of tilapia meat and soybean meal were constructed. Results of physicochemical properties showed that the highest solubility and thermal stability values of TSPCs were 81.90% and 90.30 °C, respectively. TSPC2:1 and TSPC1:1 contained the highest levels of tryptophan, aspartic acid, glycine, histidine, and arginine relative to TPI and SPI. SDS-PAGE revealed that TSPCs contained protein subunits from TPI and SPI. Compared to SPI, TSPCs displayed a lower lysine-to-arginine ratio and β subunit content, which improved its digestibility. Proteomic analysis indicated that TSPC1:1 had 989 unique proteins, which gives TSPCs enhanced biological properties compared to TPI and SPI, allowing them to participate in a broad range of biochemical metabolic and signal transduction pathways. ? 2023, The Authors. All rights reserved.