加热过程中虾肌肉组织蛋白酶L的酶活力变化及其动力学Changes and Kinetics Activity of Cathepsin L from Shrimp Muscle During Heating
曹晓杰,孙钦秀,魏帅,刘书成,吉宏武,邵海艳,郝记明,毛伟杰
摘要(Abstract)：
【目的】研究热处理温度和时间对凡纳滨对虾肌肉组织蛋白酶L酶活力的影响,并分析其酶活力变化动力学。【方法】从凡纳滨对虾的肌肉组织提取组织蛋白酶L,研究加热温度(35～60℃)和时间(5～60 min)对其酶活力的影响,采用反应动力学模型拟合酶活力的变化过程。【结果】在35℃组织蛋白酶L的酶活力变化适合用一级动力学模型来描述,而在40～60℃组织蛋白酶L的酶活力变化适合用两阶段动力学模型来描述;凡纳滨对虾肌肉组织蛋白酶L存在敏感型和稳定型两种同工酶,敏感型的Z_(T,L)和E_(a,L)分别为158.7℃和5.5k J/mol,稳定型的Z_(T, s)和E_(a, s)分别为71.9℃和12 kJ/mol。【结论】加热处理可以使组织蛋白酶L发生变性而失活,采用合理的加热温度和速度可以降低组织蛋白酶L引起的凝胶劣化。
关键词(KeyWords)： 组织蛋白酶L;酶活力;热处理;凡纳滨对虾
基金项目(Foundation): 国家重点研发计划资助(2019YFD0902003);; 国家自然科学基金面上项目(31771997);; 南方海洋科学与工程广东省实验室(湛江)资助(ZJW-2019-06);; 广东海洋大学创新强校重大培育项目(GDOU2017052603);; 国家虾蟹产业技术体系(G-48);; 广东普通高等学校海洋食品绿色加工技术研究团队
作者(Author): 曹晓杰,孙钦秀,魏帅,刘书成,吉宏武,邵海艳,郝记明,毛伟杰
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