Four different methods were evaluated to extract proteins from "Musang King" durian pulps and subsequently proteins with different abundance between fresh and long term frozen storage were identified using two-dimensional polyacrylamide gel electrophoresis coupled with matrix-assisted laser desorption/ionization time-of-flight mass spectrometer analyses. The acetone-phenol method was found to produce good protein yields and gave the highest gel resolution and reproducibility. Differential protein analyses of the durian pulp revealed that 15 proteins were down-regulated and three other proteins were up-regulated after a year of frozen storage. Isoflavone reductase-like protein, S-adenosyl methionine synthase, and cysteine synthase isoform were up-regulated during frozen storage. The down-regulation of proteins in frozen durian pulps indicated that frozen storage has affected proteins in many ways, especially in their functions related to carbohydrate and energy metabolisms, cellular components, and transport processes. This study will enable future detailed investigations of proteins associated with quality attributes of durians to be studied.
This study examined the effects of dietary blend of 80% canola oil and 20% palm oil (BCPO) on the physicochemical properties, antioxidant status, oxidative stability and fatty acid composition of Longissimus thoracis et lumborum (LTL) muscle from goats during chill storage. Over a 14-week feeding trial, 24 Boer bucks were randomly assigned to and supplemented with diets containing 0, 4 or 8% BCPO on a dry matter basis, slaughtered and the LTL was subjected to a 7 day chill storage. Neither diet nor post mortem ageing influenced (P > 0.05) antioxidant enzyme activities, chemical composition and cholesterol. Diet had no effect on the carbonyl content, free thiol content, water-holding capacity, tenderness, pH and glycogen. Oil-supplemented goats had higher (P 0.05) changes were found in the proportion of individual fatty acids throughout storage. Total polyunsaturated fatty acids (PUFA) decreased while total saturated fatty acids increased as storage progressed. Dietary BCPO enhanced n-3 PUFA without compromising the quality attributes of chevon.