豆类胰蛋白酶抑制剂抗鲢鱼鱼糜凝胶劣化的研究  

Inhibitory effect of soybean trypsin inhibitor on surimi modori of silver carp

作　　者：张宾[1] 汪东风[2] 邓尚贵[1] 

机构地区：[1]浙江海洋学院食品与药学学院、医学院,浙江舟山316000 [2]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品工业科技》2012年第14期107-110,共4页Science and Technology of Food Industry

基　　金：国家自然基金项目(31071628);国家星火计划(2011GA700103);浙江省教育厅项目(Y201121697);浙江海洋学院科研项目(21135011010,21135003411)

摘　　要：为改善鲢鱼鱼糜凝胶特性,以野生及市售大豆为原料,利用等电点沉淀法制备了豆类胰蛋白酶抑制剂提取物,研究其对鲢鱼鱼糜凝胶劣化的影响。结果表明,等电点沉淀提取法可有效地分离胰蛋白酶抑制剂与其它大豆蛋白;与空白对照相比,添加0.5%～1.0%胰蛋白酶抑制剂提取物的鲢鱼鱼糜凝胶,自溶降解速度和蛋白溶解度明显受到抑制,且保水能力和凝胶强度显著增强;胰蛋白酶抑制剂通过抑制组织丝氨酸蛋白酶活性而抑制鱼糜凝胶的劣化。豆类胰蛋白酶抑制剂提取物的应用属低浓度范围,可广泛应用于鲢鱼、草鱼、带鱼等各种鱼糜制品的品质改善。.Trypsin inhibitor （TI） from the wild （G/ycine soya） and cultured （G/ycine maxs） soybean was prepared using the method of isoelectric point precipitation,and its anti-modori activity to silver carp surimi was further investigated. In the present study,it was demonstrated that the TI could be extracted and separated from the other proteins based on the isoelectric point deposition progress. Compared with the control,the gel strength and water retention capacity of surimi increased significantly with the addition of 0.5%-1.0% （w/w） TI. A concomitant decrease in muscle protein autolysis and degradation was found. The resistance to thermal gel hydrolysis was partially due to the ability of TI to inhibit serine proteinase activity,thereby limiting the degradation of the myofibrillar proteins. The concentration of TI was lower and safe and could be negligible as a food additive,which could be used for gel property improvement,including surimi prepared from silver carp, grass carp,hairtail and other fish.

关 键 词：大豆 胰蛋白酶抑制剂 制备 鱼糜 凝胶特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]