Identification of proteolytic activities of gel-degrading factors in three lizardfish species [Saurida undosquamis, S. wanieso, S. elongata]
Identification of proteolytic activities of gel-degrading factors in three lizardfish species [Saurida undosquamis, S. wanieso, S. elongata]
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三种蜥蜴鱼物种 [Saurida undosquamis、S. wanieso、S. elongata] 中凝胶降解因子的蛋白水解活性的鉴定
DOI：
10.2331/suisan.59.1039
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发表时间：
1993
期刊：
影响因子：
--
通讯作者：
Atsushi Obatake
中科院分区：
文献类型：
--
作者：
Pantip Suwansakornkul;Y. Itoh;S. Hara;Atsushi Obatake
研究了大豆胰蛋白酶抑制剂、亮胃素、止痛剂、E-、NEM和EDTA对3种蜥蜴鱼肉凝胶中肌球蛋白重链(MHC)降解的抑制作用，以鉴定3种蜥蜴鱼凝胶中存在的凝胶降解因子(GDFS)。很明显，在40°C下导致所有物种的肉凝胶MHC降解的GDF的蛋白分解活性来自两种肌原纤维相关(MF)类型的蛋白酶，主要是丝氨酸蛋白酶和少量的半胱氨酸蛋白酶。此外，在不同抑制剂存在的情况下，从肉类凝胶中TCA可溶部分获得的氨基酸图谱表明，这些建议的蛋白酶在这三个物种中并不明显。对于60℃下MHC的降解，MAESO的GDF中的蛋白降解活性为肌原纤维相关凝胶降解因子(MF-GDFS)，属于半胱氨酸蛋白酶，而Wanieso和Tokageeso的GDFS属于肌浆型丝氨酸蛋白酶。60℃时肉胶中偶有MHC降解的MF-GDF表现出丝氨酸蛋白酶的蛋白水解性。
The inhibitory effects of several selected proteinase inhibitors, soybean trypsin inhibitor, leupeptin, antipain, E-64, NEM and EDTA, on myosin heavy chain (MHC) degradation of unwashed and washed meat gels from three lizardfish species, maeso or true lizardfish Saurida undosquamis, wanieso Saurida wanieso, tokageeso or shortfin lizardfish Saurida elongata, were investigated in order to identify the proteolytic activities of gel-degrading factors (GDFs) existing in mat. It was apparent that the proteolytic activities of GDFs responsible for MHC degradation of meat gels from all species at 40°C resulted from two myofibril-associated (Mf) type proteinases, mainly of serine proteinase and slightly of cysteine proteinase. In addition, as indicated by the amino acid patterns obtained from TCA-soluble fraction of meat gels with the presence of various inhibitors, these proposed proteinases were not distinct in these three species. With regard to the MHC degradation at 60°C, the proteolytic activity present in GDFs of maeso, proposed as myofibril-associated gel degrading factors (Mf-GDFs), belonged to cysteine proteinase while that of wanieso and tokageeso were sarcoplasmic-type serine proteinases. The Mf-GDF corresponding to the MHC degradation at 60°C, which occasionally occurs in wanieso meat gel, showed the proteolytic activities of serine proteinase.