干酪乳杆菌6033蛋白酶降解肌肉蛋白质的作用研究  

Degradation of Muscle Proteins by Proteinases from Lactobacillus casei 6033

作　　者：王俊[1] 周光宏[1] 徐幸莲[1] 黄明[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品科学》2005年第2期90-96,共7页Food Science

基　　金："十五"国家高技术研究发展计划(863)项目(2002AA248031)

摘　　要：本试验将干酪乳杆菌(Lactobacillus casei,Lc)6033蛋白酶液按5%的比例分别加入肌浆蛋白和肌原纤维蛋白提取液,然后设定不同的pH值,于15℃培养7d,定时取样,测定反应后的pH值、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)检测蛋白质的变化。结果发现:不同设定的肌浆蛋白和肌原纤维蛋白试验组在反应初期p H值均稍稍降低,随着反应进程,各试验组的p H值呈现出逐步升高的趋势;其中,肌浆蛋白以p H5.0、4.5组的变化较为明显,肌原纤维蛋白则以pH6.0、5.0、4.5组的变化较为明显。经7d振荡培养后,电泳检测发现,各试验组肌浆蛋白均表现出分解现象,尤其以pH5.0组和pH4.5组更为明显;而肌原纤维蛋白也都表现出了明显的分解现象,尤以pH5.0组肌原纤维蛋白分解最明显。The changes of pH and sarcoplasmic and myofibrillar proteins in extract added with 5% Lc 6033 proteinase subsequent to incubation in different pH at 15℃ for 7d were studied. The results showed that the pH values decreased slightly both in sarcoplasmic and myofibrillar proteins solution, and then increased gradually with the reaction processing. The significant changes occurred at pH5.0, 4.5 for sarcoplasmic protein and pH6.0, 5.0, 4.5 for myofibrillar proteins, respectively.Electro- phoresis (SDS-PAGE) indicated that both sarcoplasmic and myofibrillar proteins were degraded by Lc 6033 after 7d incubation at 15℃. And marked changes were found at pH5.0, 4.5 for sarcoplasmic proteins and pH 5.0 for myofibrillar proteins, respectively. Those results above demonstrated that the proteinases from Lc could degrade muscle proteins. Under low pH values, degradation of both sarcoplasmic proteins and myofibrillar proteins were more distinct than under high pH values, and the effect of proteinases from Lc on sarcoplasmic proteins was little stronger than myofibrillar proteins under lower pH value, in vitro.

关 键 词：干酪乳杆菌 蛋白酶 肌肉蛋白质 降解 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]