腌干鲢鱼组织蛋白酶B、L活力变化的响应面法预测研究

食品科学 ›› 2012, Vol. 33 ›› Issue (17): 136-140.

腌干鲢鱼组织蛋白酶B、L活力变化的响应面法预测研究

高瑞昌，苏丽，黄星奕，袁丽，马海乐

江苏大学食品与生物工程学院

收稿日期:2011-08-31 修回日期:2012-07-26 出版日期:2012-09-15 发布日期:2012-11-09
通讯作者: 高瑞昌 E-mail:xiyuan2008@ujs.edu.cn
基金资助:
国家自然基金项目;江苏省自然科学基金项目;中国博士后科学基金项目;江苏博士后科学基金项目;江苏大学校基金项目;江苏省青蓝工程资助项目;江苏高校优势学科建设工程资助项目

Prediction of Cathepsin B and L Activities in Cured Silver Carp during Drying Using Response Surface Methodology

Received:2011-08-31 Revised:2012-07-26 Online:2012-09-15 Published:2012-11-09
Supported by:
;Natural Science Foundation of Jiangsu province

摘要/Abstract

摘要： 以鲢鱼为原料，进行腌制和热泵干燥加工，研究内源组织蛋白酶B、L活性在加工过程中的变化。选取加工过程对鲢鱼(Hypophthalmichthys molitrix)组织蛋白酶B、L活力影响较大的3个工艺参数(温度、pH值、盐质量分数)作为试验因素，并根据酶学特性和干燥过程中各理化指标的测定结果确定其试验水平。采用响应面法考察此3因素对组织蛋白酶B、L活性的影响，并根据回归方程对腊干鲢鱼加工过程中的组织蛋白酶活力进行预测。结果表明：回归方程可用于组织蛋白酶B、L实际活力预测；两种酶的潜在活力在加工过程中均呈下降趋势，加工结束时组织蛋白酶B和L的潜在酶活力分别为初始的43.18%和26.08%；通过回归方程对组织蛋白酶B、L在腌制前、腌制后、干燥2d、干燥5d、干燥7d实际活力进行预测，组织蛋白酶B实际酶活力分别为潜在酶活力的36.7%、39.9%、46.5%、46.5%和53.5%，而组织蛋白酶L则为6.6%、5.6%、10.4%、10%和12.6%。

关键词: 腌干鲢鱼(Hypophthalmichthys molitrix), 热泵干燥, 组织蛋白酶B、L, 响应面, 预测模型

Abstract: The activities of cathepsin B and L in cured silver carp (Hypophthalmichthys molitrix) were determined during curing and heat pump drying. Three process parameters (temperature, pH and salt concentration) were identified as main variables that influence the activities of cathepsin B and L. According to the properties of both enzymes and the results of physiochemical analysis of cured silver carp during drying, different levels of the main variables were selected to study their effects on the activities of cathepsin B and L by response surface methodology. A separate predicative regression model for the activities of both cathepsin enzymes was proposed and applied. The results indicated that the proposed regression models could be used to predict the activities of cathepsin B and L. The activities of both enzymes in cured silver carp showed a downward trend during processing and 43.18% and 26.08% of their original activities were retained at the end of the drying stage, respectively. The actual activity of cathepsin B before curing, after curing, and after drying for 2, 5 d and 7 d was 36.7%, 39.9%, 46.5%, 46.5% and 53.5% of its potential activity, respectively; the actual activity of cathepsin L at these time points was 6.6%, 5.6%, 10.4%, 10% and 12.6% of its potential activity, respectively as demonstrated by model predictions.

Key words: cured silver carp (Hypophthalmichthys molitrix) , heat pump drying, cathepsin B,L, response surface methodology, prediction model

中图分类号:

S377

高瑞昌，苏丽，黄星奕，袁丽，马海乐. 腌干鲢鱼组织蛋白酶B、L活力变化的响应面法预测研究[J]. 食品科学, 2012, 33(17): 136-140.

参考文献

[1] 章建浩, 黄明, 赵改名等. 干腌火腿工艺过程蛋白质与脂质分解氧化及其对风味的贡献[J].食品工业科技, 2003, 24(12): 103-105.
[2] VERPLAETSE A. Influence of raw meat properties and processing technology on aroma quality of raw fermented meat products[M]. In Proceedings of 40th International Congress of Meat Science and Technology, The Hague, The Netherlands.1994, 40.
[3] SARRAGA C, GIL M, GARCIA R J A. Comparison of calpain and cathepsin(B,L and D) activities during dry-cured ham processing from heavy and light large white pigs [J]. Journal of the Science of Food and Agriculture, 1993, 62(1): 71-75.
[4] PARRENA M, CUSSO R, GIL M, et al. Development of cathepsin B,L and H activities and cystatin-like activity during two different manufacturing processes for Spanish dry-cured ham[J]. Food Chemistry, 1994, 49(l): 15-21.
[5] TOLDRA F, RICO E, FLORES J. Cathepsin B,D,H and L activities in the processing of dry-cured ham[J]. Journal of the Science of Food and Agriculture, 1993, 62(2): 157-161.
[6] VIRGIL R, PAROLARI G, SCHIVAZAPPA C, et al. Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition[J]. Journal of Food Science, 1995, 60(6): 1183-1186.
[7] 孔保华, 南庆贤. 鲢鱼组织蛋白酶活性的研究[J]. 东北农业大学学报, 2001, 32(2): 105-110.
[8] 孔保华, 南庆贤. 非肌肉蛋白对鲢鱼组织蛋白酶活性的影响[J]. 食品科学, 2000, 2(11): 24-26.
[9] 李树红, 周小秋. 鲢鱼背肌中组织蛋白酶B2的纯化与酶学性质鉴定[J]. 四川农业大学学报, 2008, 26(3): 251-257.
[10] 李树红. 张楠, 刘欢等. 鲢鱼背肌肌原纤维蛋白自溶与内源组织蛋白酶B,L,H的关系[J].中国农业大学学报, 2004, 9(5): 71-75.
[11] JIANG S T, LEE B L, TSAO C Y, et al. Mackerel cathepsins B and L effects on thermal degradation of surimi[J]. Journal of Food Science, 1997, 62 (2): 310-315
[12] 章银良. 海鳗腌制加工技术的研究[D].无锡: 江南大学, 2007.
[13] ISO 2917:1999(E).Meat and meat products-Measurement of pH-Reference method [S].International Standard, second edition, 1999.
[14] RICO E, TOLDRA F, FLORES M. Effect of dry-curing process parameters on pork muscle cathepsin B,H and L[J]. Z. Lebens, Unters, Forchs, 1991, 193: 541-541.
[15] MARTIN L, CHDOBA J, ANTEQUERA T, et al. Effect of salt and temperatureon proteolysis during ripening of Iberian ham[J].Meat Science, 1998, 49(2): 145-153.
[16] RUIZ R.J, ARNAU J, SERRA X, et al. Effect of pH, NaCl content and proteolysis index on the relationship between water content and texture parameters in Biceps femoris and Semimembranosus muscles in dry-cured ham[J].Meat Science, 2006, 72: 185-194.