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A method for evaluating the quality of mutton with marker proteins based on screening of phosphorylated peptides

A technology of phosphorylated protein and phosphorylated peptide, which is applied in the direction of material inspection, food testing, etc., to achieve the effect of broad application prospects

Active Publication Date: 2019-06-28
SHAANXI NORMAL UNIV
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Problems solved by technology

[0004] In view of the fact that the current mutton evaluation method is difficult to go deep into the meat quality change mechanism and the existing mutton quality grading, the purpose of the present invention is to provide a marker protein that reflects the quality of mutton based on quantitative and qualitative screening of phosphorylated peptides and use the marker protein to evaluate mutton. quality method

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  • A method for evaluating the quality of mutton with marker proteins based on screening of phosphorylated peptides
  • A method for evaluating the quality of mutton with marker proteins based on screening of phosphorylated peptides
  • A method for evaluating the quality of mutton with marker proteins based on screening of phosphorylated peptides

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Embodiment 1

[0029] 1. Select 10 Shanbei cashmere goats (rams, surviving, body weight 23.12±1.62kg) with similar body weight and the same feeding method, withhold food for 20 hours and water for 2 hours before slaughter, and hang the carcasses at 4°C after slaughter Acid discharge. The longest back muscle was taken as a high-quality mutton sample, and the abdominal muscle was taken as a low-quality mutton sample 12 hours after slaughter.

[0030] 2. Weigh 1 g each of the high-quality mutton sample and the low-quality mutton sample in step 1, place them in 10 mL centrifuge tubes, add 6 mL of buffer solution (including 7M urea, 2M thiourea, 0.1% CHAPS, phosphatase inhibitors, protease Inhibitors), vortexed with a vortex oscillator, then crushed and homogenized by an ultrasonic cell disruptor for 3 times, each time for 60s, with an amplitude of 22%. Centrifuge for 20 minutes to collect the supernatant; put the supernatant in a centrifuge tube, add 100 μL of 10 mM DTT aqueous solution to the ...

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Abstract

The invention discloses a mutton quality evaluation method adopting a labelled protein screened on the basis of phosphorylated peptide fragments. By means of the method, phosphorylation levels of the peptide fragments in high-quality mutton and low-quality mutton are subjected to quantitative and qualitative detection by the aid of biomass spectrometry, GO and KEGG enrichment analysis are performed on phosphorylated proteins after qualitative detection, a potential relation between the phosphorylated proteins and mutton quality is analyzed on the basis of biological information of the proteins, and the phosphorylated protein having obvious difference in the protein phosphorylation level of high-quality mutton and low-quality mutton is taken as the labelled protein, so that the mutton quality is judged according to the content of the labelled protein in mutton. The phosphorylated proteins in the mutton are identified for the first time, evidence is provided for screening the labelled protein reflecting mutton quality, mutton quality can be judged according to a result about the phosphorylation level of a protein, one novel quality evaluation method is provided, more profits can be created by a meat enterprise, high quality and proper price are realized, and the application prospect is broad.

Description

technical field [0001] The invention belongs to the technical field of food quality detection, and in particular relates to a method for screening marker proteins reflecting meat quality based on phosphorylated peptides and using the marker proteins to evaluate different mutton qualities. Background technique [0002] In the evaluation of mutton quality, it is mainly to detect the content of main components in mutton. At present, the most commonly used method in many countries is still the traditional chemical analysis method for the detection technology of main components in fresh mutton. There are many and complicated instruments and equipment, high cost, and the detection process will destroy the samples. It is difficult to achieve online real-time monitoring of fresh mutton. In order to overcome the deficiencies in traditional methods, it is a good choice to use near-infrared spectroscopy to detect meat quality and spoilage. It has the advantages of fast detection speed,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/12
CPCG01N33/12
Inventor 刘永峰张德权刘满顺魏燕超李欣李铮
Owner SHAANXI NORMAL UNIV
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