杨沐溢,洪惠,罗永康,谭雨青

• 1:中国农业大学食品科学与营养工程学院

摘要(Abstract)：

【目的】探究鲟（Acipenser baerii♀×Acipenser schrenckii♂）内源性蛋白酶对鱼糜凝胶性能的影响，确定引起鲟凝胶劣化的关键作用酶并揭示其酶学特性。【方法】对比丝氨酸蛋白酶抑制剂（Pefabloc SC）、天冬氨酸蛋白酶抑制剂（Pepstatin A）、半胱氨酸蛋白酶抑制剂（E-64）及金属蛋白酶抑制剂（乙二胺四乙酸）作用下鲟鱼糜的凝胶性能差异，确定凝胶劣化关键作用酶种类。以荧光法探究凝胶劣化关键酶粗酶底物专一性、最适反应条件等酶学特性，通过与肌原纤维蛋白共孵育揭示粗酶对肌原纤维蛋白的降解规律。【结果与结论】组织蛋白酶在鲟鱼糜凝胶劣化中起主导作用，E-64作用下鱼糜的凝胶强度、储能模量及持水性均有显著提升（P<0.05）。鲟组织蛋白酶粗提物对荧光底物Z-Phe-Arg-MCA具有最高活性，其最适反应条件为50℃、p H 5.5，在50℃以下、p H 4.0～6.0时具有较高稳定性。10 mmol/L Zn~(2+)对酶活抑制效果最佳（抑制率为78.13%）。肌球蛋白重链是组织蛋白酶的作用靶蛋白，其降解程度呈时间依赖性，降解产物分子质量分布为75～130 ku。

关键词(KeyWords)： 鲟;内源性蛋白酶;凝胶劣化;组织蛋白酶;酶学特性

Abstract:

Keywords:

基金项目(Foundation): 北京市自然科学基金（6222027）;; 北京市创新团队项目（BAIC07-2024-13）

作者(Author): 杨沐溢,洪惠,罗永康,谭雨青

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