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

作　　者：胡志和[1] 王星璇[1] 张晴青 吴子健[1] 薛璐[1] 贾莹[1] HU Zhihe;WANG Xingxuan;ZHANG Qingqing;WU Zijian;XUE Lu;JIA Ying(Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science,Tianjin University of Commerce, Tianjin 300134, China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品科学》2017年第11期33-39,共7页Food Science

基　　金：国家自然科学基金面上项目(31271841);天津市高等学校创新团队项目(TD12-5049)

摘　　要：以凡纳滨对虾原肌球蛋白为原料,研究不同高压条件下引发构象的变化与致敏性的关系。采用不同高压条件(压力0.1~800.0 MPa,处理时间10~40 min,温度10~37℃)处理原肌球蛋白(tropomyosin,TM),用圆二色谱法检测二级结构变化,荧光光度法检测三级结构变化,间接酶联免疫吸附法检测致敏性。结果显示,超高压处理能够引发TM的致敏性和三级结构变化,而对二级结构无显著影响;高压条件下TM致敏性的变化与其三级结构的改变有显著相关性。在实验压力范围内,20℃、300 MPa处理40 min TM疏水性氨基酸暴露程度最小,且致敏性最低(OD_(492 nm)为0.210±0.005);700 MPa条件下暴露程度最高,且致敏性最高(OD_(492 nm)为0.328±0.004)。因此,TM致敏性与其三级结构有关,与二级结构无关。The objective of this work was to research the relationship between the conformational changes and allergenicityof tropomyosin(TM)from the white shrimp Litopenaeus vannamei after ultra-high pressure.TM was treated under differentconditions of pressure(0.1–800.0MPa),holding time(10–40min)and temperature(10–37℃)and then tested for changesin it secondary and tertiary structures and allergenicity by circular dichroism spectrum(CD),fluorospectrophotometry andindirect enzyme linked immunosorbent assay(ELISA),respetively.Results showed that both the allergenicity and tertiarystructure rather than the secondary structure of TM were changed under different high pressure conditions.There was asignificant correlation between the changes in the allergenicity and tertiary structure of TM under different high pressureconditions.In the pressure range tested,the number of surface-exposed hydrophobic amino acids was the lowest at20℃,40min,300MPa while achieving minimal allergenicity(OD492nm was0.210±0.005),and the largest number of exposedhydrophobic amino acids and the maximal allergenicity(OD492nm was0.328±0.004)were observed at700MPa.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 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]