Effect of iced-storage on the activity of cathepsin L and trypsin-like protease in carp dorsal muscle

被引：5

作者：

Hu, Yaqin ^{[1
]}

Morioka, Katsuji ^{[2
]}

Chen, Shiguo ^{[1
]}

Liu, Donghong ^{[1
]}

Ye, Xingqian ^{[1
]}

机构：

[1] Zhejiang Univ, Fuli Inst Food Sci, Dept Food Sci & Nutr, Zhejiang Key Lab Agrofood Proc, Hangzhou 310058, Zhejiang, Peoples R China

[2] Kochi Univ, Lab Aquat Prod Utilizat, Nankoku, Kochi 7838502, Japan

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2015年 / 60卷 / 02期

关键词：

Cathepsin L; Trypsin-like protease; Carp; Actomyosin; Gel disintegration (modori); BOUND SERINE PROTEINASE; GEL-FORMING PROPERTIES; MODORI-PHENOMENON; SURIMI PRODUCTION; SKELETAL-MUSCLE; WASHED MEAT; DEGRADATION; PURIFICATION; APPEARANCE; INHIBITOR;

D O I：

10.1016/j.lwt.2014.09.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Carps were stored in ice for 0, 2 and 4 days. The actomyosin was extracted from the ice-stored fish and the enzymatic activity of cathepsin L and trypsin-like protease in the extract was assayed. The two enzymes remained in the carp actomyosin despite intensive leaching during the extraction procedure. The activity of cathepsin L decreased slightly after 2 days of storage and remained relative constant thereafter, suggesting the enzyme was only slightly affected by the short term iced-storage. However the activity of the trypsin-like protease increased rapidly with iced-storage time, indicating that it might have been activated during the short term storage in ice. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：1249 / 1253

页数：5