Red color-related proteins from the shell of red swamp crayfish (Procambarus clarkii): Isolation, identification and bioinformatic analysis

文献类型： 外文期刊

第一作者： Pan, Chuang

作者： Pan, Chuang;Chen, Shengjun;Tao, Feiyan;Yang, Xianqing;Cen, Jianwei;Liang, Xiaoling;Tao, Feiyan

作者机构：

关键词： Color; Protein; Procambarus clarkii; Red swamp crayfish; Shell

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 327 卷

页码：

收录情况： SCI

摘要： Two water-soluble red color-related proteins with the molecular masses of 24 and 73 kDa were purified from the shell of Procambarus clarkii. Initial color changes of these two proteins were detected at 30 degrees C and the large amount of red precipitate were obtained at 80 degrees C. PAGE analysis showed that the 24 kDa protein was the monomer, while the 73 kDa protein was the trimer. Identification revealed that these two proteins belonged to the hemocyanin subunit 2 family. With respect to the amino acid sequence similarity, the red color-related proteins shared the highest sequence identity with the hemocyanin derived from giant freshwater prawn (Macrobrachium rosenbergii). The phylogenetic tree analysis also clearly supported this finding. The shell-derived red color-related proteins show potential use as the edible thermal-sensitive indicator in food processing field.

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