FOOD SCIENCE ›› 2026, Vol. 47 ›› Issue (8): 135-142.doi: 10.7506/spkx1002-6630-20250829-207

• Bioengineering • Previous Articles    

Bioinformatics-Based Analysis of Molecular Properties and Homology of Parvalbumin from Trachinotus ovatus

QIU Hui, DUAN Weiwen, LIANG Ruirun, HU Weicheng, WANG Zefu, LIU Yang, LIU Shucheng, WEI Shuai   

  1. (1. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China;2. College of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, China;3. College of Medicine, Yangzhou University, Yangzhou 225109, China; 4. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)
  • Published:2026-05-15

Abstract: To elucidate the molecular characteristics and homology of the parvalbumin (PV) gene from Trachinotus ovatus, the full-length cDNA sequence was obtained by gene cloning, and systematic analyses were conducted using bioinformatics approaches. The results showed that the open reading frame of the PV gene was 330 bp in length, encoding 110 amino acids, with a predicted molecular mass of 12.1 kDa and a theoretical isoelectric point (PI) of 4.94. The PV was found to be hydrophilic and thermostable, predominantly composed of typical α-helical structures, belonging to the EF-hand protein family, with potential modification regions and Ca2+-binding sites. Sequence alignment revealed that the PV shared 100% homology with the PV sequence of T. anak, indicating a high degree of conservation. This study enriches the database of fish allergens and provides theoretical support for further elucidating their allergenic mechanism and developing hypoallergenic aquatic product processing technologies.

Key words: parvalbumin; molecular properties; homology; bioinformatics

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