猪血激肽原的分离纯化及其对白鲢鱼鱼糜的凝胶作用  

The Separation and Purification of Pig Plasma Kininogen and Its Effect on the Gel of Hypophthalmichthys molitrix Fish Surimi

作　　者：钟婵[1] 江韬玲[1] 翁武银[1] 蔡秋凤[1] 翁凌[1] 曹敏杰[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《集美大学学报（自然科学版）》2012年第1期13-19,共7页Journal of Jimei University：Natural Science

基　　金：国家自然科学基金资助项目(20872049)

摘　　要：以猪血为原材料,通过硫酸铵盐析和柱层析等方法,分离纯化出2种半胱氨酸蛋白抑制剂激肽原(kininogen).激肽原Ⅰ的得率为0.7%,纯化倍数为613.7;激肽原Ⅱ的得率为24.1%,纯化倍数为295.7.SDS-PAGE结果表明,激肽原Ⅰ和激肽原Ⅱ的分子质量分别为58 ku和116 ku.激肽原Ⅰ和激肽原Ⅱ对白鲢鱼(Hypophthalmichthys molitrix)鱼浆中肌原纤维蛋白降解都有一定的抑制作用,当激肽原Ⅱ添加量为鱼浆质量的0.03%时,可以使鱼糜凝胶强度提高24%.因此,激肽原可作为添加剂有效提高鱼糜制品的凝胶强度.Two types of cysteine proteinase inhibitor （kininogen） were purified to homogeneity from pig plasma by ammonium sulfate fractionation and column chromatographies. Experimental results showed that the yield of kininogen I and II was 0. 7 % and 24. 1%, and the purification folds were 613.7 and 295.7 respec- tively. The result of SDS-PAGE indicated that the molecular mass of kininogen I was 58 ku and kininogen II was 116 ku. The purified kininogen I and II had an inhibiting effect ondegradation of myofibiUar proteins, especially on the myosin heavy chain. When the addition of kininogen H reached 0. 03 % of minced fish meat, the gel strength was enhanced by 24 %. In conclusion, the gel strength of fish surimi could be increased significantly by addition of kininogens.

关 键 词：激肽原 组织蛋白酶 猪血 白鲢鱼 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]