2023, 43(2): 87-94. doi: 10.3969/j.issn.1673-9159.2023.02.011
关键词： 鲟鱼 , 丝氨酸蛋白酶 , 肌原纤维蛋白 , 凝胶
Keywords： sturgeon , serine protease , myofibrillar protein , gel
【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。
【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。
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