食品科学

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鱼类抗冻蛋白结构与抗冻活性的关系

纪瑞庆1,刘爱国1,*,陈 龙1,吴子健1,胡兆博2,刘 斌3   

  1. 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;
    2.天津市食品研究所,天津 301609;3.天津商业大学 天津市制冷技术重点实验室,天津 300134
  • 出版日期:2015-03-15 发布日期:2015-03-17

Relationship between Structure and Antifreeze Activity in Fish Antifreeze Proteins

JI Ruiqing1, LIU Aiguo1,*, CHEN Long1, WU Zijian1, HU Zhaobo2, LIU Bin3   

  1. 1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce,
    Tianjin 300134, China; 2. Tianjin Food Research Institute, Tianjin 301609, China; 3. Tianjin Key Laboratory of Refrigeration
    Technology, Tianjin University of Commerce, Tianjin 300134, China
  • Online:2015-03-15 Published:2015-03-17

摘要:

抗冻蛋白通过不可逆附着于冰特定表面来有效抑制冰晶生长和重结晶,具有很强的抗冻活性。本文选取若干代表性鱼类抗冻蛋白为例,阐述6 类鱼类抗冻蛋白的结构特性(氨基酸残基组成与特定序列、二级结构组成以及蛋白的空间构象等)、稳定蛋白结构的重要因素以及分子中参与冰晶结合的氨基酸残基位点,重点揭示蛋白结构与抗冻活性的内在关系,以期为将来的广泛应用提供一定理论基础。

关键词: 鱼类抗冻蛋白, 结构, 抗冻活性, 吸附冰晶性能

Abstract:

Antifreeze proteins, which possess strong antifreeze activity, can effectively inhibit ice growth and
recrystallization by binding irreversibly to the ice crystal surface. The structural characteristics (including amino acid
residues, specific sequences, secondary structure contents and protein spatial configuration) of six representative kinds of fish
antifreeze proteins, important factors involved in stabilizing protein structure and amino-acid residue sites involved in ice
binding are discussed in this paper. Much attention is focused on revealing the potential relationship between structure and
antifreeze activity, and the purpose is to provide a theoretical basis for its widespread application in the future.

Key words: fish antifreeze proteins, structure, antifreeze activity, ice-binding property

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