食品化学进展及水产化学

1、会计学1食品化学进展及水产化学食品化学进展及水产化学研究内容研究内容:1引起虾类黑变真正原因是什么？引起虾类黑变真正原因是什么？MelaninDOPA chromeDOPA quinoneDOPATyrosine5, 6-dihydroxyindole (DHI)Phenoloxidase (PO) Prophenoloxidase(ProPO)Phenoloxidase(PO) Beta-1,3 glucan, LPS, Peptidoglycan p-APMSF 1,3葡聚糖，葡聚糖， 脂多糖，肽聚糖脂多糖，肽聚糖ProPO Systemprophenoloxidase activatin

2、g factor多酚氧化酶原的多酚氧化酶原的cDNA序列及由序列及由cDNA序列推导出的氨基酸序列序列推导出的氨基酸序列Proteinsidentity (%)Pacifastacus leniusculus prophenoloxidase57Bombyx moriprophenoloxidase35Drosophila melanogaster prophenoloxidase38Homo sapiens tyrosinase15Oryzias latipes tyrosinase13Neurospora crassa tyrosinase14Sinorhizobium meliloti

3、tyrosinase11Panulirus interruptushemocyanin subunit A29Penaeus vannamei hemocyanin30Eurypelma californicum hemocyanin subunit a38不同来源的多酚氧化酶原氨基酸序列的同源性比较不同来源的多酚氧化酶原氨基酸序列的同源性比较 A and C: ActivatedHemocyanin B and D: Native Hemocyanin 在虾的表皮会发生明显的黑变在虾的表皮会发生明显的黑变血蓝蛋白存在于虾类的表皮血蓝蛋白存在于虾类的表皮? DorsalVentral ABCD

4、EpicuticleExocuticleEndocuticle100nmMelaninDOPA chromeDOPA quinoneDOPATyrosine5, 6-dihydroxyindole (DHI)Hemocyanin ？5,6-Dihydroxyindole (DHI)MelaninDOPA chromeDOPA quinoneDOPATyrosine5, 6-dihydroxyindole (DHI)Hemocyanin ？MelaninDOPA chromeDOPA quinoneDOPATyrosine5, 6-dihydroxyindole (DHI)Hemocyanin ？Action time 5 10 25 15 30 20 50 35 60 45 40 55 60 Min. A：HemocyaninMCF B：Hemocyanin C：MCFABCMCF活性在对虾冻结贮藏过程中的变化活性在对虾冻结贮藏过程中的变化 MelaninDOPA chromeDOPA quinoneDOPATyrosi