Isolation and characterisation of tropomyosin from shrimp (Penaeus vannamei Boone) and its association property at high ionic strength. Issue 1 (2nd January 2016)

• Record Type: Journal Article
• Authors: Huang, Luyao; Du, Bingjian; Bai, Guangling; Wang, Qunqun; Zhao, Guanghua; Ning, Yong
• Is Part Of: Natural product research. Volume 30:Issue 1(2016)
• Page Start: 115
• Page End: 119
• Publication Date: 2016-01-02
• Subjects: shrimp -- tropomyosin -- purification -- self-assembly -- nanofibres; Natural products -- Periodicals; Natural products -- Research -- Periodicals; Biological Factors -- Periodicals; Biological Products -- Periodicals; 547
• DOI: 10.1080/14786419.2015.1033622
• Languages: English
• ISSNs: 1478-6419

Abstract

Abstract : Shrimps are important and highly demanded seafood, but they have been reported as a cause of food hypersensitive reaction. The major allergen of shrimp is tropomyosin (TM). However, so far, there has been few report on such purification procedure. In this study, we developed a strategy for the purification of TM from shrimp ( Penaeus vannamei Boone). Subsequently, we demonstrated that the apparent MW of this protein is about 66 kDa, and this protein naturally contains two subunits (38.5 and 36.6 kDa) with a ratio of 1 to 1. Interestingly, different from other known TMs from vertebrates, shrimp TM can self-assemble into nanofibres at high ionic strength induced by ATP. These findings help to understand the structure and polymerisation property of TM from shrimps. Abstract :