文章摘要
林洪.养殖和海捕对虾加热后蛋白特性变化的比较研究[J].水产学报,1998,22(2):
养殖和海捕对虾加热后蛋白特性变化的比较研究
COMPARATIVE STUDIES ON CHANGES OF ACTOMYOSIN IN CULTURED AND WILD PRAWNS BY THERMAL TREATMENT
投稿时间:2014-05-06  修订日期:2014-05-06
DOI:
中文关键词: 养殖对虾 海捕对虾 肌动球蛋白 热稳定性 对虾
英文关键词: Cultured prawn, Wild prawn, Actomyosin, Thermal stability
基金项目:
作者单位地址
林洪 青岛海洋大学水产学院 青岛海洋大学水产学院
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中文摘要:
      从生物化学和物理学两个方面比较了养殖对虾和海捕对虾肌动球蛋白的特性,研究了加热对蛋白的影响。结果表明:加热后两种对虾蛋白质的溶解度和Ca2+ ATPase活性随温度的升高而下降,Mg2+ ATPase活性的变化与Ca2+ ATPase的稍有不同。总巯基数从40℃开始略有下降,未结合巯基数先升后降。疏水性随温度升高而增大。ATP感度在常温时几乎没有变化,而35℃后有明显下降。所有指标的比较均说明,对虾肌动球蛋白对热反应强烈的温度始于30~40℃,且养殖对虾的热稳定性更差。 更多还原
英文摘要:
      The changes of actomy osin( AM) in cultured and wi ld praw ns by thermal tr eatment w ere studied biochemica lly and phy sica lly. The experimental result s showed that the so lubility and C a 2+ -ATPase a ct iv ities o f AM decr eased with the increase o f tempe rature, in w hich the cultured pr awn. s decreased mo re rapidly than tho se of the w ild. s. Ther e w as a sma ll dif ference in a ct iv ity between Mg2 -ATPase and Ca2 -ATPase . The ATPase of cultured praw n w as ent irely deactiv ated a t 50 e , w hile the w ild at 55 e . The number o f unmasked-SH gro ups g radually incr ease d f rom 20 to 40 e , then decreased. The hydropho bicit ies of AM incr eased signif ica nt ly w ith the elev at ion o f temperature abo ve 40 e . No change o f ATP sensit ivit ies at no rma l temperature, but decreased rapidly f rom 35 e . All the ment io ned indices in AM were great ly af fected in the temper ature r ang ing f rom 30 to 40 e , howeve r, AM o f cultured praw n w as less stable than the w ild o ne.
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