【摘要】 从生物化学、物理学两方面，比较养殖对虾和海捕对虾在冷冻贮藏过程中肌动球蛋白的特性变化，探讨不同贮藏温度和时间对蛋白特性的影响，及特性指标之间的相关性。冷藏后ＡＭ溶解度下降，ＡＴＰａｓｅ活性下降，总ＳＨ和未遮盖ＳＨ数均减少，疏水性增大，而ＡＴＰ感度呈下降趋势。所有指标变化表明随着冻藏时间的延长，蛋白质变性加剧，变性程度为－１０℃＞－１８℃＞－３０℃。各项指标均显示养殖对虾蛋白质的耐冻性比海捕对虾弱。更多还原

【Abstract】 The characteristic changes of actomyosin of cultured and wild prawn (Penaeus chinensis) after frozen storage were compared in biochemistry and physics. The effects of different storage temperatures and storage times were also studied and the relationship between the indices was discussed. The solubility of AM decreased, the activity of ATPase decreased, the total SH and unmasked SH group reduced during frozen sto rage. While the hydrophobicity of AM increased, the ATP sensitivity also decreased. The results showed that the protein denatured more dramaticlly with the extension of storage time. The extent of denaturation at 10℃ was higher than at 18℃ and 30℃. All the indices showed that the protein of the wild prawn was more stable than the cultured one.更多还原