徐德峰,廖威龙,叶盛权,廖建萌

• 1:广东海洋大学食品科技学院
• 2:广东医科大学海洋医药研究院
• 3:湛江市食品药品检验所

摘要(Abstract)：

【目的】获取提取率高且结构完整的凡纳滨对虾（Litopenaeus vannamei）肌原纤维蛋白。【方法】通过0.5 mol/L KCl、53 kHz超声辅助0.5 mol/L KCl、53 kHz超声辅助质量分数5%十二烷基硫酸钠（SDS）和RIPA裂解液这4种提取方法提取对虾肌原纤维蛋白，以肌原纤维蛋白提取率和结构完整性为评价指标，采用光谱学和凝胶电泳生化，评价四种提取方法对对虾肌原纤维蛋白提取率、空间结构和热稳定性的影响。【结果】53 kHz超声辅助0.5 mol/L KCl、0.5 mol/L KCl、53 kHz超声辅助5%SDS和RIPA裂解液4种方法所得提取率分别为（87.99±3.08）%、（53.76±3.90）%、（75.59±0.95）%和（95.46±4.49）%。53 kHz超声辅助0.5 mol/L KCl提取的蛋白中肌钙蛋白和原肌球蛋白蛋白丰度较高，0.5 mol/L KCl和53 kHz超声辅助质量分数5%SDS提取的肌球蛋白重链和肌动蛋白蛋白丰度较高；相较于0.5 mol/L KCl，超声辅助提取可最大限度保持肌原纤维蛋白天然结构，α-螺旋结构保留完好；0.5 mol/L KCl提取可较好维持肌原纤维蛋白的酰胺Ⅰ带结构。RIPA裂解液提取对肌原纤维蛋白二级结构有明显破坏，热稳定性仅为原蛋白的（60.63±4.46）%。【结论】综合提取率、空间结构和热稳定性结果，采用53 kHz超声辅助5%SDS提取可获得质量最佳的凡纳滨对虾肌原纤维。本研究可为后续深入解析冷藏对虾品质劣变和开发高效控制技术提供高质量的肌原纤维蛋白。

关键词(KeyWords)： 对虾;肌原纤维蛋白;提取率;光谱分析;热稳定性

Abstract:

Keywords:

基金项目(Foundation): 广东省基础与应用基础研究项目（2023A1515010852）

作者(Author): 徐德峰,廖威龙,叶盛权,廖建萌

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