Isolation and cDNA cloning of a novel red colour-related pigment-binding protein derived from the shell of the shrimp, Litopenaeus vannamei

Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review

“…Color is one of the most important visual properties for consumers in seafood, especially in shrimps . Normally, changes in shrimp color during different preservation conditions were quantified by determination of L* (lightness / darkness), a* (redness / greenness) and b* (yellowness / blueness).…”

“…Color is one of the most important visual properties for consumers in seafood, especially in shrimps. [89][90][91] Normally, changes in shrimp color during different preservation conditions were quantified by determination of L* (lightness / darkness), a* (redness / greenness) and b* (yellowness / blueness). Zhang et al (2015) reported that the L* values of raw L. vannamei tended to decrease and b* values tended to increase after 16 days of icing storage.…”

Functional and structural properties of red color‐related pigment‐binding protein from the shell of Litopenaeus vannamei

“…, hepatopancreas, stomach and heart involved abundant mRNA expression for hemocyanin, indicating that hemocyanin is synthesized mainly in these organs and then released into other tissues, including epithelium. However, according to our previous study, the hemocyanin purified from shrimp shell does not work as an oxygen transporter but has a pigment‐binding function and is involved in L. vannamei shell color change . It is possible that the function of a protein is correlated with the organ or tissue where it exists.…”

“…(B), no red color regions were found, which means that the quality of the built models was acceptable for further analysis. The LvPBP75 shares 80% sequence identity with the hemocyanin derived from L. vannamei hepatopancreas . It is therefore highly likely that the LvPBP75 and hemocyanin monomers adopt a similar three‐dimensional structure.…”

“…Yet, despite the increase in knowledge of crustaceans, there has been very little progress in defining the color change mechanism and interaction in pigment‐binding proteins derived from L. vannamei shell. In a previous study, we isolated a novel red color‐related protein named LvPBP75 from the shell of L. vannamei and identified it as hemocyanin, which was bound with ATX . However, understanding of its pigment‐binding property and the relationship between color change and structural change is lacking.…”