摘要
【目的】研究热处理温度和时间对凡纳滨对虾肌肉组织蛋白酶L酶活力的影响,并分析其酶活力变化动力学。【方法】从凡纳滨对虾的肌肉组织提取组织蛋白酶L,研究加热温度(35~60℃)和时间(5~60 min)对其酶活力的影响,采用反应动力学模型拟合酶活力的变化过程。【结果】在35℃组织蛋白酶L的酶活力变化适合用一级动力学模型来描述,而在40~60℃组织蛋白酶L的酶活力变化适合用两阶段动力学模型来描述;凡纳滨对虾肌肉组织蛋白酶L存在敏感型和稳定型两种同工酶,敏感型的ZT,L和Ea,L分别为158.7℃和5.5k J/mol,稳定型的ZT,s和Ea,s分别为71.9℃和12 kJ/mol。【结论】加热处理可以使组织蛋白酶L发生变性而失活,采用合理的加热温度和速度可以降低组织蛋白酶L引起的凝胶劣化。
【Objective】The enzyme activity changes and kinetics of cathepsin L from Litopenaeus vannamei muscle were studied during heating.【Method】Cathepsin L was extracted from the muscle and the effects of temperature(35–60℃)and time(5–60 min)on cathepsin L activity were studied.The reaction kinetics models were used to monitor the changes in cathepsin L activity.【Result】The change of cathepsin L activity at 35℃can be considered as a first-order kinetic model,while change of cathepsin L activity at 40–60℃can be explained by a biexponential kinetic model.Cathepsin L from Litopenaeus vannamei muscle consists of sensitive and stable isozymes.ZT,L and Ea,L of the sensitive cathepsin L were 158.7℃and 5.5 kJ/mol,respectively,and ZT,s and Ea,s of the stable cathepsin L were 71.9℃and 12 kJ/mol.【Conclusion】Heating can denature and inactivate cathepsin L.An optimal heating temperature and rate can reduce gel degradation caused by cathepsin L.
作者
曹晓杰
孙钦秀
魏帅
刘书成
吉宏武
邵海艳
郝记明
毛伟杰
CAO Xiao-jie;SUN Qin-xiu;WEI Shuai;LIU Shu-cheng;JI Hong-wu;SHAO Hai-yan;HAO Ji-ming;MAO Wei-jie(College of Food Science and Technology,Guangdong Ocean University//Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety//Guangdong Provincial Engineering Technology Research Center of Marine Food//Guangdong Province Engineering Laboratory for Marine Biological Products//Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China;Southern Marine Science and Engineering Guangdong Laboratory,Zhanjiang 524088,China)
出处
《广东海洋大学学报》
CAS
2020年第3期108-113,共6页
Journal of Guangdong Ocean University
基金
国家重点研发计划资助(2019YFD0902003)
国家自然科学基金面上项目(31771997)
南方海洋科学与工程广东省实验室(湛江)资助(ZJW-2019-06)
广东海洋大学创新强校重大培育项目(GDOU2017052603)
国家虾蟹产业技术体系(G-48)
广东普通高等学校海洋食品绿色加工技术研究团队。
