食品科学2017，Vol.38Issue(11)：33-39,7.DOI:10.7506/spkx1002-6630-201711006
高压处理诱发虾原肌球蛋白结构变化与致敏性的关系
Relationship between Conformational Changes Caused by Ultra-high Pressure and Allergenicity of Shrimp Tropomyosin
摘要
Abstract
The objective of this work was to research the relationship between the conformational changes and allergenicity of tropomyosin (TM) from the white shrimp Litopenaeus vannamei after ultra-high pressure.TM was treated under different conditions of pressure (0.1-800.0 MPa),holding time (10-40 min) and temperature (10-37 ℃) and then tested for changes in it secondary and tertiary structures and allergenicity by circular dichroism spectrum (CD),fluorospectrophotometry and indirect enzyme linked immunosorbent assay (ELISA),respetively.Results showed that both the allergenicity and tertiary structure rather than the secondary structure of TM were changed under different high pressure conditions.There was a significant correlation between the changes in the allergenicity and tertiary structure of TM under different high pressure conditions.In the pressure range tested,the number of surface-exposed hydrophobic amino acids was the lowest at 20 ℃,40 min,300 MPa while achieving minimal allergenicity (OD492 nm was 0.210 ± 0.005),and the largest number of exposed hydrophobic amino acids and the maximal allergenicity (OD492nm was 0.328 ± 0.004) were observed at 700 MPa.Therefore,the allergenicity of TM was related to its tertiary structure but not its secondary structure.关键词
凡纳滨对虾/原肌球蛋白/超高压处理/蛋白质结构/致敏性Key words
Litopenaeus vannamei/tropomyosin/ultra-high prssure treatment/protein conformation/allergenicity分类
轻工纺织引用本文复制引用
胡志和,王星璇,张晴青,吴子健,薛璐,贾莹..高压处理诱发虾原肌球蛋白结构变化与致敏性的关系[J].食品科学,2017,38(11):33-39,7.基金项目
国家自然科学基金面上项目(31271841) （31271841）
天津市高等学校创新团队项目(TD12-5049) （TD12-5049）
