蓝圆鲹肌肉组织蛋白酶B的纯化与性质分析

CORC > 集美大学

	蓝圆鲹肌肉组织蛋白酶B的纯化与性质分析
	钟婵 ; 沈建东 ; 蔡秋凤 ; 翁武银 ; 曹敏杰
刊名	http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=SPKJ2011111200K&dbcode=CJFQ&dbname=CAPJ
	2012-06-05 ; 2012-06-05
关键词	蓝圆鲹组织蛋白酶B 性质肌原纤维蛋白 Decapterus maruadsil cathepsin B characterization myofibrillar protein
其他题名	Purification and characterization of cathepsin B from the skeletal muscle of blue scad (Decapterus maruadsi)
中文摘要	在鱼糜制品生产过程中,凝胶劣化现象是引起鱼糜品质下降的重要原因。研究表明,溶酶体中的内源性组织蛋白酶B会促进肌原纤维蛋白的降解,进而导致鱼糜凝胶劣化。迄今为止,多种鱼体肌肉中的组织蛋白酶B已有研究,但海水经济低值鱼蓝圆鲹中该酶的情况却尚未报道。本研究采用硫酸铵和柱层析相结合的方法,从蓝圆鲹肌肉中分离纯化得到分子量约为27kDa的组织蛋白酶B。酶学性质结果显示,该酶最适温度和最适pH分别为55℃和5.5,半胱氨酸蛋白酶抑制剂E-64能有效抑制其活性。对肌原纤维蛋白的降解实验表明,在最适条件下,蓝圆鲹组织蛋白酶B对肌原纤维蛋白有一定的降解作用。因此,组织蛋白酶B参与肌原纤维蛋白的降解,更可能参与在低pH条件下鱼糜凝胶劣化。; During the manufacturing process of surimi, the modori phenomenon is an important factor that affects the final quality of the products. According to current studies, cathepsin B in the lysosome plays a significant role in the degradation of myofibillar proteins. Different proteinases in the muscle of various species of fish have been investigated. However, little information is available for cathepsin B in marine fish blue scad (Decapterus maruadsi). In the present study, cathepsin B was purified to homogeneity by ammonium sulfate precipitation and a series of column chromatographies. SDS-PAGE showed that the molecular mass of the purified enzyme was about 27kDa. The optimal temperature and pH of the enzyme were 55℃ and 5.5, respectively. Cathepsin B was effectively inhibited by cysteine proteinase inhibitor E-64. Under optimal conditions, cathepsin B could promote the degradation of myofibrillar proteins, especially myosin heavy chain to some degree. Therefore, cathepsin B might participate in modori at acidic pH range.; 【作者单位】集美大学生物工程学院；【作者英文名】ZHONG Chan, SHEN Jiandong, CAI Qiufeng, WENG Wuyin, CAO Minjie (College of Biological Engineering, Jimei University, Jimei, Xiamen, 361021)
语种	中文
内容类型	期刊论文
源URL	[http://ir.calis.edu.cn/hdl/235041/18538]
专题	集美大学
推荐引用方式 GB/T 7714	钟婵,沈建东,蔡秋凤,等. 蓝圆鲹肌肉组织蛋白酶B的纯化与性质分析[J]. http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=SPKJ2011111200K&dbcode=CJFQ&dbname=CAPJ,2012, 2012.
APA	钟婵,沈建东,蔡秋凤,翁武银,&曹敏杰.(2012).蓝圆鲹肌肉组织蛋白酶B的纯化与性质分析.http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=SPKJ2011111200K&dbcode=CJFQ&dbname=CAPJ.
MLA	钟婵,et al."蓝圆鲹肌肉组织蛋白酶B的纯化与性质分析".http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=SPKJ2011111200K&dbcode=CJFQ&dbname=CAPJ (2012).