Proteolytic Profiles of Walleye Pollack (Theragra calcogramma) and White Croaker (Pennahia argentata) Meats in the Presence of Intestinal Extracts from Their Own or Different Fish Species
Proteolytic Profiles of Walleye Pollack (Theragra calcogramma) and White Croaker (Pennahia argentata) Meats in the Presence of Intestinal Extracts from Their Own or Different Fish Species
复制标题
明太鱼 (Theragra calcogramma) 和白鱼 (Pennahia argentata) 肉在自身或不同鱼种肠道提取物存在下的蛋白水解特征
DOI：
10.3136/fstr.22.787
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发表时间：
2016
期刊：
影响因子：
--
通讯作者：
S. Watabe
中科院分区：
文献类型：
--
作者：
N. Ueki;Jianrong Wan;S. Watabe
以狭鳕（Theragra chalcogramma）和白色黄花鱼（Pennahia argentata）为原料，制备了肉匀浆和肠提取物。然后，在肠提取物的存在下，肉匀浆的蛋白水解谱进行了测定。狭鳕肠提取物的蛋白水解活性在50°C和pH 8.53时最大。当将青鳕肠提取物加入到由白色黄鱼制备的肉匀浆中时，也在50°C确认了最大活性，而当将白色黄鱼肠提取物加入到由青鳕制备的肉匀浆中时，在60°C确认了最大活性。这些结果表明，蛋白水解谱主要归因于蛋白水解酶，而不是肌球蛋白重链的底物种类。这些发现对于管理行业中的加热条件以避免modori并从而提高基于鱼糜的产品的质量是有用的。
Meat homogenates and intestinal extracts were prepared from walleye pollack (Theragra chalcogramma) and white croaker (Pennahia argentata). Then, the proteolytic profiles of meat homogenate in the presence of the intestinal extracts were determined. The proteolytic activity in the intestinal extracts from walleye pollack was the maximum at 50°C and pH 8.53. The maximum activity was recognized also at 50°C when the intestinal extracts from walleye pollack were added to the meat homogenate prepared from white croaker, while it was at 60°C when the intestinal extracts from white croaker were added to the meat homogenate prepared from walleye pollack. These results suggest that the proteolytic profile is predominantly attributable to proteolytic enzymes and not to the substrate species of myosin heavy chain. These findings are useful for managing heating conditions in the industry in order to avoid modori and thus improve the quality of surimi-based products.
影响因子：
5.5
作者：
H. Fukushima;E. Okazaki;Y. Fukuda;S. Watabe
通讯作者：
H. Fukushima;E. Okazaki;Y. Fukuda;S. Watabe