内源性蛋白酶对鱼糜凝胶的影响及其抑制方法研究进展  

Research Progress on the Effects of Endogenous Protease on Surimi Gel Properties and its Inhibition Methods

作　　者：陈海强[1,2,3] 梁钻好 周爱梅 冯均元[4] 梁凤雪 余铭 CHEN Hai-qiang;LIANG Zuan-hao;ZHOU Ai-mei;FENG Jun-yuan;LIANG Feng-xue;YU Ming(Yangjiang Polytechnic,Yangjiang 529566,China;College of Food Science,South China Agricultural University,Guangzhou 510642,China;Engineering Technology Research Center of Low Temperature Food Processing,Guangdong Province,Yangjiang 529566,China;Guangdong Hao Yang Quick-frozen Food Co.,LTD,Yangjiang 529566,China)

机构地区：[1]阳江职业技术学院,广东阳江529566 [2]华南农业大学食品学院,广东广州510642 [3]广东省食品低温加工工程技术研究中心,广东阳江529566 [4]广东浩洋速冻食品有限公司,广东阳江529566

出　　处：《食品工业科技》2020年第7期332-337,344,共7页Science and Technology of Food Industry

基　　金：广东省教育厅基础研究重大项目及应用研究重大项目(自然科学)(2017GKZDXM015);阳江职业技术学院院级科研重点项目(2019kjzd01);阳江市科技计划项目2017年度协同创新专项(2017012)。

摘　　要：鱼肉中的内源性蛋白酶是造成鱼糜凝胶劣化,影响鱼糜质构特性的主要内在原因。添加内源性蛋白酶抑制剂是控制鱼糜凝胶劣化常用的方法。本文综述了鱼肉中三种主要内源性蛋白酶(钙蛋白酶、组织蛋白酶和肌原纤维结合型丝氨酸蛋白酶)的性质及其对鱼糜凝胶特性的影响,并总结抑制内源性蛋白酶引起的鱼糜凝胶劣化和其他改善鱼糜凝胶特性的方法,旨在为控制鱼糜凝胶劣化及改善鱼糜凝胶特性提供理论依据。Endogenous protease in aquatic products leads to the deterioration of surimi gel,which is the main internal cause affecting the surimi texture characteristics.Adding endogenous protease inhibitors is a common method to control gel deterioration during the production of surimi.The properties of three major endogenous proteases in fish muscle,including calpain,lysosomal cathepsin,myofibril-bound serine proteinase,and their effects on the gel properties of surimi are reviewed.The methods for inhibiting the degradation of surimi gel caused by endogenous protease and other methods for improving the gel properties of surimi are summarized,which provided a theoretical basis for controlling the deterioration of surimi gel and improving the gel properties of surimi.

关 键 词：鱼糜 钙蛋白酶 组织蛋白酶 肌原纤维结合型丝氨酸蛋白酶 抑制方法 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]