State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Department of Biotechnology, Norwegian University of Science and Technology, 7491 Trondheim, Norway.
Food Chem. 2015 Apr 1;172:551-8. doi: 10.1016/j.foodchem.2014.09.086. Epub 2014 Sep 28.
The aim of this study was to investigate endogenous proteolytic activities in a cod product and their impact on muscle proteins and textural properties during fermentation and storage. The result of specific proteolytic activities showed that cathepsins, especially cathepsin B, had the highest activities during fermentation and storage. SDS-PAGE indicated more degradation of myofibrillar proteins by cathepsin L than other proteases and that the hydrolysis by cathepsins was pronounced in the last stage of fermentation. Texture analysis showed that cathepsins had a negative impact on gel strength and this impact increased in the last stage of fermentation. However the product still had a firm texture. During storage (4 °C) for one week, no significant changes were seen in the gel strength. In conclusion, cathepsins had more impact on muscle proteins and textural properties than other proteases during fermentation but had little impact on gel strength during storage at 4 °C.
本研究旨在探究鳕鱼制品中的内源性蛋白水解活性及其对发酵和储存过程中肌肉蛋白和质构特性的影响。特定蛋白水解活性的结果表明，在发酵和储存过程中，组织蛋白酶，特别是组织蛋白酶 B，具有最高的活性。SDS-PAGE 分析表明，组织蛋白酶 L 对肌原纤维蛋白的降解程度高于其他蛋白酶，并且在发酵的最后阶段，水解作用更为明显。质构分析表明，组织蛋白酶对凝胶强度有负面影响，这种影响在发酵的最后阶段增加。然而，该产品仍具有坚实的质地。在 4°C 下储存一周期间，凝胶强度没有明显变化。总之，在发酵过程中，组织蛋白酶对肌肉蛋白和质构特性的影响大于其他蛋白酶，但在 4°C 下储存时对凝胶强度的影响较小。
