几种食品辅料抑制鲢鱼组织蛋白酶B、L、H参与鱼糜凝胶软化的研究

The inhibition of food ingredients on the activities of silver carp cathepsins B,L and H against gel softening

研究了不同浓度的4种食品辅料(马铃薯淀粉、蛋清粉、牛血浆蛋白、乳清蛋白浓缩物)对鲢鱼组织蛋白酶B、L、H的活性、鱼糜蛋白自溶及鱼糜制品凝胶强度的影响。实验结果表明,4种食品辅料对组织蛋白酶B、L、H的活性均有抑制作用,且酶活性与食品辅料之间的关系呈剂量依赖性;4种食品辅料都有能力缓解鲢鱼鱼糜蛋白的自溶,对鱼糜凝胶的网状结构具有保护作用,能够减缓凝胶软化的产生。其中,添加量为3%的乳清蛋白浓缩物起到的效果更为显著。

Whey protein concentrate,egg white,bovine plasma protein and potato powder were four kinds of food ingredients which were always used during the production of surimi.The effect of food ingredients on the activities of cathepsins B,L and H showed that whey protein concentrate,egg white,bovine plasma protein and potato powder could partly inhibit the activities of cathepsins B,L and H,and the activities of all cathepsins decreased as added levels of food ingredients increased.Moreover,the effects of food ingredients on autolysis inhibition and gel properties of silver carp surimi were investigated.All of the food ingredients showed inhibitory activities against autolysis in a concentrated-dependent manner,and the gel strength of surimi gels were also improved with increasing concentration of food ingredients.The gel strength was improved obviously with the addition of 3% food ingredients indicating that whey protein concentrate play a more important role during the gel softening.