【摘 要】
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[Objective]To reveal the preliminary mechanism of acid electrolyzed water (AEW) ice in preserving the quality of shrimp,[Methods]proteomic analysis was used firstly to characterize muscle protein prof
【机 构】
：
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
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[Objective]To reveal the preliminary mechanism of acid electrolyzed water (AEW) ice in preserving the quality of shrimp,[Methods]proteomic analysis was used firstly to characterize muscle protein profile changes of shrimp stored in AEW ice for 8 days.[Results]The results showed that a total of 182 protein spots with abundance changes (>two-fold) in response to AEW ice were observed,and 60 of them were for further MALDI-TOF-TOF analysis and 52 spots were successful.The analysis of 2-DE showed that three proteins of interest,including Projectin,fructose 1,6 biphosphate-aldolase A,and myosin heavy chain type 2,had a gradually change (up-or down regulated) under TW ice treatment with storage period increasing when compared with control at day zero.Based on GO analysis,AEW ice had mainly the action on actin binding,myosin complex,and metal ion binding protein,which were predicted in cell and intracellular organelle,and the molecular function of these proteins were mainly relation to energy metabolism process and cellular response to stimulus.[Conclusion]Based on above analysis,this study can provide basic evidence to elucidate the mechanism of AEW ice on improving the quality of shrimp.
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