【摘要】 从生物化学和物理学两个方面比较了养殖对虾和海捕对虾肌动球蛋白的特性，研究了加热对蛋白的影响。结果表明：加热后两种对虾蛋白质的溶解度和Ｃａ２＋ＡＴＰａｓｅ活性随温度的升高而下降，Ｍｇ２＋ＡＴＰａｓｅ活性的变化与Ｃａ２＋ＡＴＰａｓｅ的稍有不同。总巯基数从４０℃开始略有下降，未结合巯基数先升后降。疏水性随温度升高而增大。ＡＴＰ感度在常温时几乎没有变化，而３５℃后有明显下降。所有指标的比较均说明，对虾肌动球蛋白对热反应强烈的温度始于３０～４０℃，且养殖对虾的热稳定性更差。更多还原

【Abstract】 The changes of actomyosin(AM) in cultured and wild prawns by thermal treatment were studied biochemically and physically.The experimental results showed that the solubility and Ca 2+ ATPase activities of AM decreased with the increase of temperature, in which the cultured prawn’s decreased more rapidly than those of the wild’s.There was a small difference in activity between Mg 2+ ATPase and Ca 2+ ATPase .The ATPase of cultured prawn was entirely deactivated at 50℃ ,while the wild at 55℃.The number of unmasked SH groups gradually increased from 20 to 40℃,then decreased. The hydrophobicities of AM increased significantly with the elevation of temperature above 40℃. No change of ATP sensitivities at normal temperature, but decreased rapidly from 35℃. All the mentioned indices in AM were greatly affected in the temperature ranging from 30 to 40℃, however, AM of cultured prawn was less stable than the wild one.更多还原