ASSAY SYSTEMS AND CHARACTERIZATION OF PACIFIC WHITING (MERLUCCIUS-PRODUCTUS) PROTEASE

被引：92

作者：

AN, HJ

SEYMOUR, TA

WU, JW

MORRISSEY, MT

机构：

[1] The Oregon State Univ, Seafood Laboratory, Astoria, Oregon, 97103-2499

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 02期

关键词：

WHITING; FISH; PROTEASE; ENZYME ASSAY; INHIBITORS;

D O I：

10.1111/j.1365-2621.1994.tb06947.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Commonly used protease assays and substrates were compared for sensitivity and simplicity in analyzing proteolytic activity in Pacific whiting causing gel weakening of surimi during heat-setting. Assay based on detection of trichloroacetic acid (TCA)-soluble products, using azocasein as substrate, showed highest sensitivity. By that assay, optimal pH of the protease was 5.5, and optimal temperature, 55 degrees C. The validity of the assay for measuring activity was confirmed by pH profiles of residual proteolytic and autolytic activities of uncooked surimi. These analyses showed pH profiles similar to those of fish juice with a pH optimum of 5.5.

引用

页码：277 / 281

页数：5

共 29 条

[1]

AN H, 1992, UNPUB

[2]

Asghar A, 1987, Adv Food Res, V31, P343

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