生物保鲜剂对中国对虾蛋白质生化特性的影响

Effects of different bio-preservative on biochemical characteristics of the muscle proteins from Chinese shrimp (fenneropenaeus chinensis)

采用茶多酚和壳聚糖对中国对虾进行冷藏保鲜处理,以虾肉蛋白质组成、肌动球蛋白盐溶性、巯基含量、Ca2+-ATPase活性及SDS-PAGE图谱为指标,分析了两种保鲜剂对中国对虾肌肉蛋白特性的影响.结果显示,与对照组相比,保鲜处理组肌动球蛋白质的盐溶性、巯基含量和Ca2+-ATPase活性下降速度减慢,SDS-PAGE分析亦可发现蛋白质降解速度有一定程度的降低,说明茶多酚和壳聚糖能够在一定程度上减缓蛋白质的变性.壳聚糖和茶多酚两种保鲜剂处理之间相比,发现壳聚糖对蛋白质的保护作用优于茶多酚,这与前期得到的壳聚糖用于中国对虾保鲜效果优于茶多酚的研究结果一致.

Chinese Shrimp （F. chinensis） were treated with tea polyphenols and ehitosan respectively. The Effects of those two bio - preservatives on biochemical characteristics of the muscle proteins were evaluated by analyzing protein composition, salt solubilities, sulfhydryl contents, Ca2. -ATPase activities and SDS- PAGE maps. The results showed that tea polyphenols and chitosan could slow down the decrease of the salt solubilities, total contents of sulfhydryl and Ca2 ＋ - ATPase activities of actomyosin significantly. The SDS - PAGE analysis showed that the both treatments can delay the degradation of muscle proteins of shrimp during chilled storage. Moreover, chitosan exhibited greater protective effect on protein denaturation than tea polyphenols, which agreed well with the previous result that chitesan showed better preservation effects than tea polyphenols on Chinese Shrimp during chilled storage.