Isolation of cathepsin B from the muscle of silver carp (Hypophthalmichthys molitrix) and comparison of cathepsins B and L actions on surimi gel softening |
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Authors: | Huan Liu Lijun YinNan Zhang Shuhong LiChangwei Ma |
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Affiliation: | College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 303, 17, Qinghua East Road, Haidian, Beijing 100083, China |
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Abstract: | Cathepsin B from silver carp muscle was purified to 263-fold by acid treatment, ammonium sulfate fractionation, followed by a series of chromatographic separations. The molecular mass of the purified enzyme was 29 kDa as determined by SDS-PAGE and immunoblotting. The purified enzyme was activated by dithiothreitol and cysteine while it was substantially inhibited by E-64, suggesting the purified enzyme belongs to the cysteine proteinase family. Optimal pH and temperature were 5.5 and 35 °C, respectively. The enzyme catalyzed the hydrolysis of Z-Arg-Arg-MCA with a parameter of Km (90 μM) and Kcat (20.3 s−1), but hardly hydrolyzed Arg-MCA. Analysis of surimi gel strength and microstructure showed that cathepsins B and L were capable of destroying the network structure of silver carp surimi gels, consequently causing gel softening. Cathepsin L might play an important role in the modori effect. |
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Keywords: | Cathepsin B Silver carp Purification Surimi Gel softening |
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