Localization of trypsin-like protease in postmortem tissue of white shrimp (Litopenaeus vannamei) and its effect in muscle softening
Localization of trypsin-like protease in postmortem tissue of white shrimp (Litopenaeus vannamei) and its effect in muscle softening
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DOI：
10.1016/j.foodchem.2019.03.147
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发表时间：
2019-08-30
期刊：
影响因子：
8.8
通讯作者：
Liu, Shucheng
中科院分区：
文献类型：
--
作者：
Peng, Yuanhuai;Chen, Shiyan;Liu, Shucheng
制备异硫氰酸荧光素（FITC）标记的胰蛋白酶样蛋白酶，并将其注射到白色对虾肝胰腺中。用荧光显微镜分析了注射虾在储存期间的不同节段。在第4天的第一节虾肌肉中可以检测到FITC-胰蛋白酶样蛋白酶，而在第二节虾肌肉中直到第6天才能检测到。结果表明，胰蛋白酶样蛋白酶可以从肝胰腺向尾部迁移。质构分析表明，大豆胰蛋白酶抑制剂对虾肉的软化有一定的抑制作用。流变学结果表明，随着贮藏时间的延长，虾肌肉中肌球蛋白重链（MHC）的含量逐渐降低。蛋白质组学分析表明，胰蛋白酶样蛋白酶促进死后肌肉的代谢。由此可见，胰蛋白酶样蛋白酶从肝胰腺向肌肉组织迁移，降解肌原纤维蛋白，使肌肉质地变差，最终导致白色虾软化。
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.