鲤鱼组织蛋白酶L活性的影响因素研究

Study on influence factors of cathepsin L in common carp

主要研究了鲤鱼组织蛋白酶L活性的影响因素。结果表明，鲤鱼组织蛋白酶L具有较强的稳定性，在-20％冻藏、20～50℃加热处理、不同酸性环境中均保留了一定程度的活性；鱼肉中组织蛋白酶L在漂洗工艺中并不能完全去除，漂洗后仍残存了45．65％活性。此外，鲤鱼组织蛋白酶L在豆科粪蛋白、大米蛋白、鸡蛋清蛋白、马铃薯蛋白、茶多酚和大豆异黄酮等各种食品组分作用下，其活性发生明显的下降，且呈现良好的量效关系。

The influence factors of cathepsin L in common carp were studied. From the results, cathepsin L in common carp exhibited strong stability and kept certain activities during the process of-20% frozen,20-50℃ heating and acid treatment. Cathepsin L in common carp still reserved 45.65% activity after washing process. Meanwhile, cathepsin L in common carp were obviously inhibited by bean proteins, rice protein, egg protein, potato protein,polyphenols and soy isoflavones in a dose-dependent manner.