鱼糜凝胶劣化现象相关蛋白水解酶

摘要

The gel disintegration(modori phenomena) is well known to be the concomitance of suwari in surimi gelation. Modori affects the elasticity of the product and eventually the commercial value of surimi products. The proteolytic degradation of myofibrillar proteins by the hydrolytic enzymes contained in surimi was proposed to be responsible for this phenomenon. Currently, two types of proteolytic proteinases, the sarcoplasmic-type proteinases and the myofibrillar-type proteinases, are proved to be involved in the modori phenomenon. Most of the sarcoplasmic-type proteinases are water soluble and could be removed by bleaching during the surimi processing. However, the myofibrillar-type proteinases could not be dissociated effectively by conventional surimi processing and contributed to the modori phenomena. Up to now, serine type proteases and lysosomal type cathepsin are proved to be involved in the modori phenomena of surimi.%鱼糜凝胶劣化现象发生在鱼糜凝胶化过程中,导致鱼糜制品凝胶弹性下降,品质降低.研究表明,引起鱼糜凝胶劣化现象的原因是鱼糜内含的蛋白水解酶的作用.与该现象相关的蛋白水解酶类有肌浆型和肌原纤维结合型之分.大部分肌浆型蛋白水解酶为水溶性的,可以在鱼糜制备过程中漂洗去除.肌原纤维结合型蛋白酶不能通过漂洗有效去除,是引发鱼糜凝胶劣化现象的重要相关酶类.已证实的凝胶劣化相关肌原纤维结合型酶类包括丝氨酸型蛋白酶和溶酶体型组织蛋白酶.