4.7 Article

Participation of cathepsin L in modori phenomenon in carp (Cyprinus carpio) surimi gel

期刊

FOOD CHEMISTRY
卷 134, 期 4, 页码 2014-2020

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.04.060

关键词

Cathepsin L; Carp; Surimi; Purification; Gel strength; SDS-PAGE

资金

  1. NSF of China [30972282]
  2. MOST of China [2012BAD38B09]
  3. Zhejiang Province of China [2011C11016, 2010C12012]

向作者/读者索取更多资源

Cathepsin L (Cat L) in carp (Cyprinus carpio) dorsal muscles was purified and its molecular weight determined by SDS polyacrylamide gel electrophoresis (SDS-PAGE) was 36 kDa. Its optimal temperature and pH were 50 degrees C and 5.5, respectively. The results of the effects of specific substrates, activators and inhibitors on the enzymatic activity showed that Cat L belongs to the family of cysteine proteinases containing thiol. Compared to the control, the gel strength of surimi with the addition of purified Cat L decreased significantly by 24.33% while that of surimi with both purified Cat L and inhibitors increased by 13.7% and 21.6%, respectively, suggesting the participation of Cat L in the modori phenomenon occurring in carp surimi. Both the SDS-PAGE electrophoretic pattern and microstructure figure revealed that Cat L could hydrolyse the main protein in carp surimi and was one of the enzymes involved in the modori phenomenon. (C) 2012 Elsevier Ltd. All rights reserved.

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