| 鱼糜凝胶劣化现象相关蛋白水解酶 |
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| 引用本文： | 纪蓉,顾伟钢,张进杰,姚燕佳,胡亚芹. 鱼糜凝胶劣化现象相关蛋白水解酶[J]. 生物技术通讯, 2011, 22(1): 143-148. DOI: 10.3969/j.issn.1009-0002.2011.01.033 |
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| 作者姓名： | 纪蓉 顾伟钢 张进杰 姚燕佳 胡亚芹 |
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| 作者单位： | 浙江大学食品与营养系,浙江,杭州,310029 |
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| 基金项目： | 宁波市重大科技攻关项目(2010C10016); 钱江人才项目(2009R10056); 中央高校基本科研业务费专项资金(009QNA6020); 浙江省教育厅项目(N20090182) |
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| 摘 要： | 鱼糜凝胶劣化现象发生在鱼糜凝胶化过程中,导致鱼糜制品凝胶弹性下降,品质降低。研究表明,引起鱼糜凝胶劣化现象的原因是鱼糜内含的蛋白水解酶的作用。与该现象相关的蛋白水解酶类有肌浆型和肌原纤维结合型之分。大部分肌浆型蛋白水解酶为水溶性的,可以在鱼糜制备过程中漂洗去除。肌原纤维结合型蛋白酶不能通过漂洗有效去除,是引发鱼糜凝胶劣化现象的重要相关酶类。已证实的凝胶劣化相关肌原纤维结合型酶类包括丝氨酸型蛋白酶和溶酶体型组织蛋白酶。
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| 关 键 词： | 鱼糜 凝胶化 凝胶劣化 肌浆蛋白酶 丝氨酸蛋白酶 组织蛋白酶 |
Proteinases Involved in the Modori Phenomena of Surimi |
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| JI Rong,GU Wei-Gang,ZHANG fin-Jie,YAO Yan-Jia,HU Ya-Qin. Proteinases Involved in the Modori Phenomena of Surimi[J]. Letters in Biotechnology, 2011, 22(1): 143-148. DOI: 10.3969/j.issn.1009-0002.2011.01.033 |
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| Authors: | JI Rong GU Wei-Gang ZHANG fin-Jie YAO Yan-Jia HU Ya-Qin |
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| Affiliation: | JI Rong,GU Wei-Gang,ZHANG Jin-Jie,YAO Yan-Jia,HU Ya-Qin Department of Food Science and Nutrition,Zhejiang University,Hangzhou 310029,China |
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| Abstract: | The gel disintegration(modori phenomena) is well known to be the concomitance of suwari in surimi gelation.Modori affects the elasticity of the product and eventually the commercial value of surimi products.The proteolytic degradation of myofibrillar proteins by the hydrolytic enzymes contained in surimi was proposed to be responsible for this phenomenon.Currently,two types of proteolytic proteinases,the sarcoplasmic-type proteinases and the myofibrillar-type proteinases,are proved to be involved in the mod... |
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| Keywords: | surimi suwari modori sarcoplasmic-type proteinase serine type protease cathepsin |
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