文献类型：期刊文献

英文题名：The Spatial Distribution Patterns, Physicochemical Properties, and Structural Characterization of Proteins in Oysters (Crassostrea hongkongensis)

作者：Li, Wan[1,2];Du, Ran[1,2];Majura, Julieth Joram[1,2];Chen, Zhongqin[1,2,3,4,5];Cao, Wenhong[1,2,3,4,5];Zhang, Chaohua[1,2,3,4,5];Zheng, Huina[1,2,3,4,5];Gao, Jialong[1,2,3,4,5];Lin, Haisheng[1,2,3,4,5];Qin, Xiaoming[1,2,3,4,5]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[3]Ctr Shellfish Proc Zhanjiang, Natl Res & Dev Branch, Zhanjiang 524088, Peoples R China;[4]Guangdong Higher Educ Inst, Guangdong Prov Engn Lab Marine Biol Prod, Key Lab Adv Proc Aquat Prod, Zhanjiang 524088, Peoples R China;[5]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2022

卷号：11

期号：18

外文期刊名：FOODS

收录：SCI-EXPANDED(收录号：WOS:000856429100001)、、Scopus(收录号：2-s2.0-85138598698)、WOS

基金：This work was supported by the National Key Research and Development Program (2018YFD0901105), the "First Class" Provincial Financial Special Fund Project of Guangdong Ocean University (231419014), the Science and Technology Project of Guangdong Province (2015A020209164), and the earmarked fund for China Agriculture Research System (CARS-49), Guangdong Basic and Applied Basic Research Foundation (2021A1515110621).

语种：英文

外文关键词：Crassostrea hongkongensis; protein; spatial distribution; physicochemical properties; structural characteristics

外文摘要：Protein content, a vital component determining the nutritional quality of oysters, is unevenly distributed in different parts of oyster. In this study, the spatial distribution (visceral mass, mantle, gill, and adductor) patterns and structural characteristics of proteins, including water-soluble proteins (WSP), salt-soluble proteins (SSP), acid-soluble proteins (ASP) and alkali-soluble proteins (ALSP) of oysters (Crassostrea hongkongensis) were investigated with the amino acid analyzer, circular dichroism spectroscopy (CD), fourier transform infrared spectroscopy (FTIR), and fluorescence spectroscopy. The results showed that oyster proteins were mainly distributed in the visceral mass and mantle. The protein composition was WSP, SSP, ALSP, and ASP in descending order, which conformed to the ideal amino acid pattern. Variations in secondary structure, molecular weight distribution, and thermal denaturation temperatures of the oyster proteins were observed. SSP had wider bands (16-270 kDa) than those of ASP (30-37 kDa) and ALSP (66-270 kDa). Among the four proteins, the SSP of the mantle showed the highest thermal stability (87.4 degrees C), while ALSP of the adductor muscle had the lowest the lowest the peak denaturation temperature (Tm) (53.8 degrees C). The proportions of secondary structures in oyster proteins were different, with a higher proportion of solid protein beta-folds, and the exposure of aromatic amino acid residues and disulfide bonds and the microenvironment in which they were located were also different.