Application of iTRAQ Technology to Identify Differentially Expressed Proteins of Sauce Lamb Tripe with Different Secondary Pasteurization Treatments

Application of iTRAQ Technology to Identify Differentially Expressed Proteins of Sauce Lamb Tripe with Different Secondary Pasteurization Treatments

Vacuum-packed sauce lamb tripe was subjected to secondary pasteurization by high-pressure processing (HPP) and heat treatment (HT), and iTRAQ technology was applied to investigate the differentially expressed proteins (DEPs). The analysis revealed 484 and 398 DEPs in the HPP and HT samples, respecti...

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Bibliographic Details
Main Authors: Ning An, Ran Hou, Yangming Liu, Ping Han, Wei Zhao, Wenxia Wu, Shiling Lu, Hua Ji, Juan Dong
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
heat treatment (HT)
high-pressure processing (HPP)
iTRAQ technology
sauce lamb tripe
texture
Online Access:https://www.mdpi.com/2304-8158/11/8/1166

Internet

https://www.mdpi.com/2304-8158/11/8/1166

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