文献类型：期刊文献

中文题名：南美白对虾冷藏过程中丝氨酸蛋白酶介导黑变的结构基础与酶学机制

英文题名：The Structure Basis and Enzymatic Mechanism of Melanosis Development Mediated by Serine Protease in Litopenaeus vannamein during Cold Storage

作者：徐德峰[1,2];李丹[3];王彦波[1];孙力军[2];王雅玲[2];叶日英[2];李彩虹[4]

机构：[1]浙江工商大学食品与生物工程学院,杭州310018;[2]广东海洋大学食品科技学院,广东湛江524088;[3]淮北师范大学化学与材料科学学院,安徽淮北235000;[4]广东医科大学基础学院生物化学与分子生物学教研室,广东东莞523808

年份：2019

卷号：19

期号：9

起止页码：230

中文期刊名：中国食品学报

外文期刊名：Journal of Chinese Institute Of Food Science and Technology

收录：CSTPCD、、EI(收录号：20195107869164)、北大核心2017、Scopus(收录号：2-s2.0-85076463824)、CSCD2019_2020、北大核心、CSCD

基金：浙江省重中之重一级学科食品科学与工程(JYTsp20141042);国家自然科学基金项目(31201309,31772048)

语种：中文

中文关键词：对虾;黑变;丝氨酸蛋白酶

外文关键词：shrimp;melanosis;serine protease

中文摘要：为探明南美白对虾冷藏期间黑变进程的结构基础和酶学机制,采用组织化学和透射电镜对黑变敏感组织肝胰腺细胞的完整性进行跟踪观察,结果表明:随着冷藏的进行,肝胰腺细胞结构呈渐进性破裂,至第5天时细胞器完全弥散。低场核磁共振影像结果表明:随着细胞解体组织自由水含量的迅速增高,Ca^2+荧光探针和丝氨酸蛋白酶免疫组织化学结果表明:伴随结构解体和水分迁移,Ca^2+与丝氨酸蛋白酶也呈规律性迁移,引起ProPO激活,触发和加速黑变进程。

外文摘要：To explore the structural characteristic and enzymatic mechanism for melanosis development of Litopenaeus vannamei during cold storage,the cell integrity in hepatopancreas tissue was monitored by histochemistry and transmission electron microscope.The results showed that the cell structure of hepatopancreas tissue raptured gradually as the increase of storage,thoroughly disintegrated on the 5th day.In addition,the image with low-field nuclear magnetic resonance indicated the fast increase in content of free water in tissue as the disruption of cell structure.Furthermore,the results of immunohistochemistry with Ca^2+ fluorescence probe and serine protease demonstrated that Ca^2+ and serine protease regularly migrated with disruption in cell structure and water migration.With combination of these driving forces,the pro-polyphenol oxidase was activated and the melanosis development was triggered and accelerated.