NaCl对添加丝氨酸蛋白酶的肌原纤维蛋白凝胶特性的影响

以养殖大黄鱼作为研究对象,探究NaCl对添加了丝氨酸蛋白酶的肌原纤维蛋白凝胶特性的影响.首先对养殖大黄鱼肉经过提取分离纯化得到的丝氨酸蛋白酶进行研究,探讨其最适温度、最适pH以及NaCl对丝氨酸蛋白酶活性的影响.并进一步研究NaCl对含有丝氨酸蛋白酶的肌原纤维蛋白凝胶的质构特性、持水性、白度、拉曼光谱、荧光分析、微观结...

Effects of NaCl on gel properties of myofibrillar protein supplemented with serine protease

Cultured Pseudosciaena crocea was used as the research object to explore the effect of NaCl on the gel properties of myofibrillar protein added with serine protease.Firstly,the serine protease obtained from the meat of cultured P.crocea was studied and the optimum temperature,optimum pH and the effects of NaCl on serine protease activity were analyzed.Furthermore,the effect of NaCl on the texture,water holding capacity,whiteness,Raman spectrum,fluorescence analysis and microstructure of myofibrillar protein gel containing serine protease were further studied.The results showed that the optimum temperature and pH value of serine protease were 50℃and 7.0 respectively.With the addition of NaCl,the secondary structure of myofibrillar protein gel was changed,and the structure of myofibrillar gel became more compact and stable,but the fluorescence intensity decreased.When the addition of NaCl was at 0%-2%,the gumminess and chewiness of myofibrin gel increased continuously,and the whiteness increased.When the addition of NaCl was 4%,myofibrillar protein gel had the strongest water holding capacity.Therefore,it can be concluded that with the addition of NaCl,the activity of serine protease is inhibited,which weakens the damage of serine protease to myofibrillar protein gel,thus improving the gel properties of surimi.