鱼类抗冻蛋白结构与抗冻活性的关系.pdfVIP

274 2015, Vol.36, No.05 食品科学 ※专题论述  鱼类抗冻蛋白结构与抗冻活性的关系 1 1,* 1 1 2 3 纪瑞庆 ，刘爱国 ，陈 龙 ，吴子健，胡兆博，刘 斌 （1.天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室，天津 300134 ； 2.天津市食品研究所，天津 301609 ；3.天津商业大学天津市制冷技术重点实验室，天津 300134 ） 摘  要：抗冻蛋白通过不可逆附着于冰特定表面来有效抑制冰晶生长和重结晶，具有很强的抗冻活性。本文选取若 干代表性鱼类抗冻蛋白为例，阐述6 类鱼类抗冻蛋白的结构特性（氨基酸残基组成与特定序列、二级结构组成以及 蛋白的空间构象等）、稳定蛋白结构的重要因素以及分子中参与冰晶结合的氨基酸残基位点，重点揭示蛋白结构与 抗冻活性的内在关系，以期为将来的广泛应用提供一定理论基础。 关键词：鱼类抗冻蛋白；结构；抗冻活性；吸附冰晶性能 Relationship between Structure and Antifreeze Activity in Fish Antifreeze Proteins 1 1,* 1 1 2 3 JI Ruiqing , LIU Aiguo , CHEN Long , WU Zijian , HU Zhaobo , LIU Bin (1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; 2. Tianjin Food Research Institute, Tianjin 301609, China; 3. Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China) Abstract: Antifreeze proteins, which possess strong antifreeze activity, can effectively inhibit ice growth and recrystallization by binding irreversibly to the ice crystal surface. The structural characteristics (including amino acid residues, specific sequences, secondary structure contents and protein spatial configuration) of six representative kinds of fish antifreeze proteins, important factors involved in stabilizing protein structure and amino-acid residue sites involved in ice binding are discussed in this paper. Much attention is focused on revealing the potential relationship between structure and an