蛋白质组学技术研究凡纳滨对虾冰藏期间肌肉蛋白的变化

Proteomics of Muscle Protein Changes ofLitopenaeus vannameiDuring Iced Storage

DOI：10.3969/j.issn.1673-1689.2019.01.014

中文关键词: 蛋白质组学 凡纳滨对虾 冰藏 肌肉蛋白

英文关键词: proteomics,Litopenaeus vannamei,iced storage,muscle protein

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中文摘要:

凡纳滨对虾是中国主要的对虾品种，深受消费者的欢迎，但对虾在运输销售过程中极易发生组织软化、肌肉自溶。为了揭示凡纳滨对虾在冰藏过程中的肌肉蛋白的变化规律，筛选出其鲜度的指示蛋白，作者将新鲜凡纳滨对虾依次冰藏0、2、4、6、8 d，采用蛋白质组学技术研究冰藏期间肌肉蛋白的变化。实验结果表明，肌球蛋白重链1和腺苷酸脱氨酶在冰藏期间生成的降解产物为差异蛋白I19和I14，两者的灰度值均随冰藏时间呈上升趋势。其中，差异蛋白肌球蛋白重链1的灰度值变化与冰藏时间呈良好的线性正相关，决定系数R2为0.920；差异蛋白腺苷酸脱氨酶的灰度值与时间用二次多项式回归拟合效果较好，决定系数R2达到0.986。因此，肌球蛋白重链1和腺苷酸脱氨酶对凡纳滨对虾新鲜度具有指示作用，有望成为对虾冰藏期间的新鲜度指示蛋白。

英文摘要:

Litopenaeus vannameiis the main shrimp species in our country and popular among consumers. But the shrimp is prone to rapid postmortem quality loss during transportation and circulation，which will reduce its market price. In order to reveal the change rule of Litopenaeus vannamei' muscle protein and screen out the protein indicator of freshness，proteomics technologies were used to study the changes in muscle protein during 0，2，4，6，8 days of postmortem storage. Results shown that differentially expressed protein spots I19 and I14 were generation of degradation products of myosin heavy chain type 1 and adenosine monophosphate deaminase，whose gray value were both on the rise over the storage time. The gray value of myosin heavy chain type 1 shown a good linear positive correlation with iced storage time and its correlation coefficient R2 of 0.920. The gray value of adenosine monophosphate deaminase shown a good quadratic polynomial regression and its correlation coefficient R2 of 0.986. Therefore，myosin heavy chain type 1 and adenosine monophosphate deaminase could indicate the freshness ofLitopenaeus vannameiand they could be protein indicators of freshness.

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