周猛,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。

关键词(KeyWords)： 鲟鱼;丝氨酸蛋白酶;肌原纤维蛋白;凝胶

Abstract:

Keywords:

基金项目(Foundation): 北京市自然科学基金（6222027）

作者(Author): 周猛,洪惠,罗永康,谭雨青

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