Effect of Endogenous Serine Protease from Sturgeon on Gel Properties of Myofibrillar Proteins
-
摘要: 【目的】探究鲟鱼（Acipenser sinensis）内源蛋白酶对肌原纤维蛋白凝胶性能的影响及作用机制，为鲟鱼鱼糜加工及品质提升提供基础。【方法】在鲟鱼肌原纤维蛋白中添加不同蛋白酶抑制剂，并于55℃下进行劣化降解试验，筛选起主要作用的蛋白酶类型，探究该蛋白酶在不同加热模式、不同加热阶段对肌原纤维蛋白降解的水平和主要化学力的影响，以及在动态流变学中对储能模量的影响。【结果】内源丝氨酸蛋白酶在肌原纤维蛋白劣化降解过程中起主要作用，且在不同加热模式下，额外添加鲟鱼内源丝氨酸蛋白酶粗酶组相比对照组，在凝胶化的过程中伴随蛋白质降解，三氯乙酸（TCA）可溶性肽含量显著增加（P < 0.05）；内源丝氨酸蛋白酶在凝胶形成过程中主要影响了疏水相互作用；动态流变学实验表明，内源丝氨酸蛋白酶的添加会降低凝胶形成的储能模量；扫描电镜观察表明，添加内源丝氨酸蛋白酶致使凝胶微观结构更为松散。【结论】鲟鱼内源丝氨酸蛋白酶一定程度上降低肌原纤维蛋白的凝胶性能。Abstract: 【Objective】To investigate the effects of endogenous protease from sturgeon (Acipenser sinensis) on the gel properties of myofibrillar proteins. 【Method】 The main protease types were selected by adding different protease inhibitors to sturgeon myofibrillar protein and conducting degradation tests at 55 ℃. The effects of the protease on the degradation level and main chemical forces of myofibrillar proteins subjected to different heating modes at different heating stages were investigated, and the influence of protease on the energy storage modulus in dynamic rheology was studied. 【Result】 Endogenous serine protease plays a significant role in the degradation of myofibrillar proteins. Under different heating modes, the content of trichloroacetic acid (TCA) soluble proteins increased significantly (P < 0.05) with protein degradation during gelation in the experimental group compared with the control group. Endogenous serine protease mainly affects the hydrophobic interaction of chemical force during gel formation. In dynamic rheological tests, the addition of endogenous serine protease decreased the final energy storage modulus after gel formation. Observed by the scanning electron microscope, the gel structure is looser. 【Conclusion】 Endogenous serine protease of sturgeon can reduce the gel properties of sturgeon myofibrillar proteins.
-
Key words:
- sturgeon /
- serine protease /
- myofibrillar protein /
- gel
-
-
; 167.
LIU J Y, YOSHIDA A, GAO Y L, et al. Purification and characterization of a sarcoplasmic serine proteinase from threadfin bream Nemipterus virgatus muscle[J]. Food Chemistry, 2019, 284:198-204.
Cao M J, Shao W, Li Y, et al. Identification of a myofibrilbound serine proteinase in the skeletal muscle of silver carp[J]. Journal of food biochemistry, 2004, 28(5):373-386.
CAO M J, OSATOMI K, HARA K, et al. Identification of a myofibril-bound serine proteinase (MBSP) in the skeletal muscle of lizard fish Saurida wanieso which specifically cleaves the arginine site[J]. Comparative Biochemistry and Physiology Part B:Biochemistry and Molecular Biology, 2000, 125(2):255-264.
PARK J W. Surimi and surimi seafood[M]. CRC press, 2005:147-148.
OHKUBO M, MIYAGAWA K, OSATOMI K, et al. A novel serine protease complexed with α2-macroglobulin from skeletal muscle of lizard fish (Saurida undosquamis)[J]. Comparative Biochemistry and Physiology Part B:Biochemistry and Molecular Biology, 2004, 139(4):637-647.
TAKAHASHI K, KUROSE K, OKAZAKI E, et al. Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat[J]. LWT-Food Science and Technology, 2016, 68:717-723.
CAO M J, WENG L, LIU G M, et al. Partial purification and characterization of tropomyosin-bound serine proteinase from the skeletal muscle of yellow croaker (Pseudosciaena crocea)[J]. Journal of Food Biochemistry, 2007, 31(3):343-355.
BENJAKUL S, VISESSANGUAN W, PECHARAT S. Suwari gel properties as affected by transglutaminase activator and inhibitors[J]. Food Chemistry, 2004, 85(1):91-99.
PÉREZ-MATEOS M, LOURENÇO H, MONTERO P, et al. Rheological and biochemical characteristics of high-pressureand heat-induced gels from blue whiting (Micromesistius poutassou) muscle proteins[J]. Journal of Agricultural and Food Chemistry, 1997, 45(1):44-49.
ZHOU X X, CHEN T, LIN H H, et al. Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols[J]. Food Hydrocolloids, 2019, 90:82-89.
CAO M J, WU L L, HARA K, et al. Purification and characterization of a myofibril-bound serine proteinase from the skeletal muscle of silver carp[J]. Journal of Food Biochemistry, 2005, 29(5):533-546.
CHAIJAN M, PANPIPAT W, BENJAKUL S. Physicochemical properties and gel-forming ability of surimi from three species of mackerel caught in Southern Thailand[J]. Food Chemistry, 2010, 121(1):85-92.
CHENG Y, WANG J T, CHI Y, et al. Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels[J]. Journal of the Science of Food and Agriculture, 2021, 101(2):433-440.
SÁNCHEZ-GONZÁLEZ I, CARMONA P, MORENO P, et al. Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy[J]. Food Chemistry, 2008, 106(1):56-64.
SUN J, LI X, XU X L, et al. Influence of various levels of flaxseed gum addition on the water-holding capacities of heat-induced porcine myofibrillar protein[J]. Journal of Food Science, 2011, 76(3):C472-C478.
计量
- 文章访问数: 735
- PDF下载数: 3
- 施引文献: 0
下载:
