蛋白酶底物特异性改变对白鲢鱼肉蛋白酶解效率和产物抗氧化性的影响  

Effects of substrate-specificity difference in subtilisin on enzyme-digested efficiency of silver carp protein and antioxidant activity of its products

作　　者：田宝玉[1] 赖丽蓉[1] 蔡婉玲[1] 黄薇[2] 郭菁[1] 蓝灿华[1] 宋永康[2] 

机构地区：[1]福建师范大学生命科学学院/工业微生物教育部工程研究中心,福建福州350108 [2]福建省农业科学院中心实验室/福建省精密仪器农业测试重点实验室,福建福州350003

出　　处：《福建农林大学学报（自然科学版）》2013年第3期323-327,共5页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：国家自然科学基金项目(30800735);福建省自然科学基金项目(2009J06014)

摘　　要：通过对比水产品加工蛋白酶及其底物特异性位点突变酶E156S、E156N和E156D对白鲢鱼肉蛋白水解能力及其酶解产物抗氧化性的差异,探讨底物特异性改变对酶的酶解效率和产物活性的影响.结果表明,突变酶E156D的终水解度最高(15.22%),其次为E156S(13.60%),远高于E156N与原酶的9.37%.原酶和突变酶E156S酶解白鲢鱼肉产物的抗氧化性无明显差异,分别为83.79%和84.05%.而突变酶E156N酶解白鲢鱼肉产物的抗氧化性为76.6%;E156D酶解白鲢鱼肉产物的抗氧化性最低(50.05%).说明枯草蛋白酶BPN底物特异性相关的156位点突变对蛋白酶水解鲢鱼蛋白能力和产物活性都具有重要影响.A subtilisin BPN and its mutants, including E156S, E156N and E156D were adopted to evaluate the effects of substrate specificity change by measuring hydrolysis degree and antioxldant activities of silver carp protein. Results demonstrated that hydroly- sis degrees of mutants EI56D, E156S, E156N and native protease were 15.22%, 13.60%, 9.37% and 9.37%, respectively. An- tioxidant activity of silver carp protein enzyme-digested products of mutant E156N was 76.6%. There was no significant difference in anfioxidant activity between E156S and native protease, 84.05% for E156S and 83.79% for native protease. Antioxidant activity of mutant E156D enzyme-digested product was only 50%. The study indicated the 156 amino acid site of the subtilisin showed signifi- cant effects on hydrolyzing ability of the protease to digest silver carp proteins and antioxidant activity of its products.

关 键 词：蛋白酶 底物特异性突变子 鲢鱼蛋白 酶解 抗氧化性 

分 类 号：S986.2[农业科学—捕捞与储运]