Isolation and characterisation of tropomyosin from shrimp (Penaeus vannamei Boone) and its association property at high ionic strength |
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| Authors: | Luyao Huang Bingjian Du Guangling Bai Qunqun Wang |
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| Institution: | 1. College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, P.R. China;2. Sichuan Institute for Food and Drug Control, Chengdu 611731, P.R. China |
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| 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. |
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| Keywords: | shrimp tropomyosin purification self-assembly nanofibres |
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