蓝圆鲹组织蛋白酶的性质及其在冰藏中的作用  

THE PROPERTIES OF DEC APTERUS M ARU ADSI CATHEPSIN AND THE ACTION IN THE ICED STORAGE

作　　者：吴永沛[1] 郭彩华[1] 罗彪[1] 朱丽萍[1] 

机构地区：[1]厦门水产学院食品工程系

出　　处：《厦门水产学院学报》1990年第2期42-47,共6页

摘　　要：蓝圆鲹内脏及肌肉组织提取液的蛋白酶活力，在pH2．0-9．0之间有三个峰值出现。说明提取液中存在酸性、中性及碱性蛋白酶．内脏组织蛋白酶的活力是肌肉的78～139倍。NaCl、CaCl2、ZnSO4是内脏蛋白酶的抑制剂。常用保鲜剂的保鲜效果与酶活力控制无关。预示着将盐类和保鲜剂结合起来使用，可以增强保鲜效果。温度对酶水解速度影响很大．内脏蛋白酶在0℃的水解速度是40℃的6％．肌肉蛋白酶在0℃的水解速度是40℃的11％。通过降低温度来降低酶作用是行之有效的方法。There are three maxima of proteinase activity in the visceral or gans and muscle extracted solution.The result illustrates presence of acid、 neutral and alkalin proteinase. The proteinase activity of visceral organs is as 78～139 times as muscle tissue. NaCl、CaCl_2、ZnSO_4 are inhibitors of visceral organs proteinase. The effect of common food preservative are not concerned with enzyme activity controlled. This implies that the effect of preservation can be improved when salts are used with pre servatives. The speed of enzyme hydrolnsis is much affected by tempera tures, The hydsolysis speed of visceral organs at 0℃ equated to 11% at 40℃. It is an effectiye method that enzyme action can be reduced by descreasing temperatures.

关 键 词：蓝圆鲹 保鲜效果 保鲜剂 内脏 温度 CACL2 提取液 蛋白酶 肌肉蛋白 酶作用 

分 类 号：S931.4[农业科学—渔业资源]