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Updated: Jun 1, 2025
TMT Sample Preparation for Proteomics Facility Submission and Subsequent Data Analysis
Published on: June 8, 2020
Unraveling compound curing agent on protein characteristics and proteome changes of Nuodeng ham by TMT-labeled
Nannan Zhou1, Weicheng Kong1, Guiying Wang1
1College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
Abstract:
To understand the effects of compound curing agent (60 % NaCl+40 % KCl + 90 mg/kg NaNO2) on the protein characteristics and proteome of Nuodeng ham, the protein structure, oxidation, degradation, and proteomic changes of Nuodeng ham were analyzed. The results showed that the hydrophobic and disulfide bonds were the main forces to maintain the stability of the ham protein. The compound curing agent reduced protein oxidation and promoted the transformation of the α-helix structure to the β-sheet structure. 13 differentially up-regulated and 9 differentially down-regulated proteins were screened by TMT-labeled quantitative proteomics. GO functional annotation and protein-protein interaction analysis showed that I3LQ79, Q4PS85, I3LUD1, and A0A2C9F3F0 were important differentially expressed proteins in Nuodeng ham. These results elucidate the intrinsic mechanism of action of the compound curing agent from the perspective of protein changes, providing a scientific theoretical basis for the development and utilization of the compound curing agent.
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