The effect of soybean trypsin inhibitor on the degradation of myofibrillar proteins by an endogenous serine proteinase of crucian carp
作者单位：faculty of fisheriesNagasaki universityNagasakiJapan852-8521
会议名称：《中国食品科学技术学会第五届年会暨第四届东西方食品业高层论坛》
会议日期：2007年
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083204[工学-水产品加工及贮藏工程]
关 键 词：crucian carp degradation myofibril inhibition serine proteinase soybean trypsin inhibitor
摘 要：The effect of soybean trypsin inhibitor(STI)on the degradation of crucian carp myofibrillar proteins caused by an endogenous myofibril-bound serine proteinase (MBSP)was *** trypsin inhibitor was purified to high homogeneity and mixed with myofibrils and its inhibitory effect on myofibrillar protein degradation was *** the absence of STI,proteolysis of myofibrillar proteins including myosin heavy chain,α-actinin,actin and tropomyosin could be identified after incubation at 55℃ for 5 to 20 min depending on the kind of the *** contrast,in the presence of STI,with final concentration of 0.75μg/ml,proteolysis of these proteins was greatly suppressed even after incubation for 1 h,suggesting STI is an effective inhibitor in preventing myofibrillar protein degradation caused by a serine proteinase that is quite possibly *** STI reveals disadvantage for food digestion,as a native food grade inhibitor,it has the safety as food additive,especially at low *** in surimi production,the decrease of elasticity is always accompanied with the degradation of myofibrillar proteins,thus,the present result suggested the possibility that STI be applicable in surimi production in order to enhance the elasticity that is the quality of the final products.