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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Detalhes bibliográficos

Principais autores:	Ning An, Ran Hou, Yangming Liu, Ping Han, Wei Zhao, Wenxia Wu, Shiling Lu, Hua Ji, Juan Dong
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-04-01
coleção:	Foods
Assuntos:	heat treatment (HT) high-pressure processing (HPP) iTRAQ technology sauce lamb tripe texture
Acesso em linha:	https://www.mdpi.com/2304-8158/11/8/1166
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