Both Hemocyanin and β-1,3-Glucan-Binding Protein from the Shrimp Shell of Litopenaeus vannamei Are Responsible for Its Color Change from Brown to Red during Thermal Processing,Journal of Agricultural and Food Chemistry

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Both Hemocyanin and β-1,3-Glucan-Binding Protein from the Shrimp Shell of Litopenaeus vannamei Are Responsible for Its Color Change from Brown to Red during Thermal Processing
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2024-09-12 , DOI: 10.1021/acs.jafc.4c06238
Leying Guan ₁ , Ruiyang Ji ₁ , Jiachen Zang ₁ , Tuo Zhang ₁ , Chenyan Lv ₁ , Guanghua Zhao ₁

Affiliation

Because of the composition and structural complexity of crustacean shells, their color change mechanism during thermal processing remains unclear. This study identified and characterized two intrinsic protein components, hemocyanin (Lv-Hc) and β-1,3-glucan-binding protein (Lv-BGBP) from Litopenaeus vannamei shrimp shells by a combination of ion-exchange chromatography, gel filtration, and mass spectrometry. It was found that a mixture of Lv-Hc, a gray protein, and Lv-BGBP (which is a natural astaxanthin-binding protein with a red color) is responsible for the brown color of fresh shrimp shells. Upon heating to 100 °C, the mixture of these proteins turned red, mimicking the color change observed in cooked shrimp shells. This transition is attributed to the extremely high thermal stability of Lv-BGBP, which has the ability to protect astaxanthin from thermal induced degradation. These findings provide significant insights into the molecular mechanism governing shrimp shell coloration, advancing our understanding of crustacean biochemistry.

中文翻译：

来自南美白对虾壳的血蓝蛋白和 β-1,3-葡聚糖结合蛋白都是导致其在热加工过程中颜色从棕色变为红色的原因

由于甲壳类动物壳的组成和结构复杂，它们在热加工过程中的颜色变化机制尚不清楚。本研究通过离子交换色谱、凝胶过滤和质谱相结合的方法，鉴定并表征了南美白对虾壳中的两种内在蛋白成分，即血蓝蛋白（Lv-Hc）和 β-1,3-葡聚糖结合蛋白（Lv-BGBP）。研究发现，灰色蛋白 Lv-Hc 和 Lv-BGBP（一种红色的天然虾青素结合蛋白）的混合物是导致鲜虾壳呈棕色的原因。加热到 100 °C 后，这些蛋白质的混合物变成红色，模仿在煮熟的虾壳中观察到的颜色变化。这种转变归因于 Lv-BGBP 极高的热稳定性，它能够保护虾青素免受热诱导降解。这些发现为控制虾壳着色的分子机制提供了重要的见解，促进了我们对甲壳类生物化学的理解。

更新日期：2024-09-12

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