Proteomics of Tribute citrus turbid juice and characteristic analysis of cloudy proteins

Authors

WANG Feng, College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China
LIU Zhen, College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China
MA Lukai, College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China
WANG Qin, College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China
XIAO Gengsheng, College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China
LIU Dongjie, College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, ChinaFollow

Corresponding Author(s)

刘东杰(1987—), 女, 仲恺农业工程学院副教授, 博士。E-mail: djliu412@163.com

Abstract

[Objective] This study aims to investigate the characteristics of protein components and the types of cloudy proteins in Tribute citrus turbid juice. [Methods] Proteomics was used to analyze the proteomic features of the supernatant proteins and precipitated proteins in Tribute citrus turbid juice. [Results] There were significant differences in the electrophoresis bands of the supernatant proteins and precipitated proteins in Tribute citrus turbid juice. Compared with the supernatant proteins, precipitated proteins contained 2 897 differential proteins, including 2 487 up-regulated differential proteins and 410 down-regulated differential proteins. The up-regulated differential proteins in Tribute citrus turbid juice were mainly enriched in metabolic pathways including tyrosine metabolism, fatty acid degradation, and phagosome, mainly from cellular components such as chloroplasts, cytoplasm, and nucleus. Six types of cloudy proteins were screened from up-regulated differential proteins in Tribute citrus turbid juice, including one pathogenesis-related protein and five glycoproteins. [Conclusion] Proteomics can be used to explore the protein differences in Tribute citrus turbid juice.

Publication Date

4-3-2026

First Page

45

Last Page

50

DOI

10.13652/j.spjx.1003.5788.2025.80363

Recommended Citation

Feng, WANG; Zhen, LIU; Lukai, MA; Qin, WANG; Gengsheng, XIAO; and Dongjie, LIU (2026) "Proteomics of Tribute citrus turbid juice and characteristic analysis of cloudy proteins," Food and Machinery: Vol. 42: Iss. 2, Article 5.
DOI: 10.13652/j.spjx.1003.5788.2025.80363
Available at: https://www.ifoodmm.cn/journal/vol42/iss2/5

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