文献类型：期刊文献

英文题名：Localization of trypsin-like protease in postmortem tissue of white shrimp (Litopenaeus vannamei) and its effect in muscle softening

作者：Peng, Yuanhuai[1,2]; Chen, Shiyan[1]; Ji, Hongwu[1]; Liu, Shucheng[1]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, 524088, China; [2] School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang, 524048, China

年份：2019

卷号：290

起止页码：277

外文期刊名：Food Chemistry

收录：EI(收录号：20191406733415)、Scopus(收录号：2-s2.0-85063760658)

语种：英文

外文关键词：Molecular biology - Proteins - Textures - Shellfish

外文摘要：Fluorescein-isothiocyanate (FITC) labeled trypsin-like protease was prepared and injected into the hepatopancreas of white shrimp. Different segments of the injected shrimp were analyzed with a fluorescence microscope during storage. FITC-trypsin-like protease can be detected in the first segment of shrimp muscle at day 4, while it cannot be observed in the second segment until day 6. The results showed that trypsin-like protease can migrate from hepatopancreas to the tail portion. Texture profile analysis showed that soybean trypsin inhibitor retarded the softening of the shrimp muscle. The rheological results revealed that the content of myosin heavy chain (MHC) in shrimp muscle was decreased with the extended storage time. Proteomics analysis displayed that trypsin-like protease accelerated the metabolism of postmortem muscle. It can be concluded that trypsin-like protease migrated from the hepatopancreas to the muscle tissue, degraded myofibrillar protein, deteriorated the muscle texture, and eventually leaded to the softening of white shrimp. ? 2019