Effect of Proteinases and Their Inhibitor, Recombinant Cystatin on the Quality of Surimi

組織蛋白酶及其重組抑制劑對魚漿品質的影響

江善宗(Shann-Tzong Jiang)

《臺灣水產學會刊》 33卷4期 (2006/12) Pp. 295-314

https://doi.org/10.29822/JFST.200612.0001

摘要

蛋白酶對魚漿的解膠及魚漿品質的影響是極複雜的機制。蛋白酶影響解膠的機制和魚漿品質的改變息息相關。本綜述乃收集迄今之相關研究成果，著重於蛋白酶及抑制劑對於魚漿品質的影響。部分研究指出，溶素體半胱胺酸蛋白酶：組織蛋白酶B, H, L, L-like和魚漿類製品的解膠有極高的關聯性。如何抑制蛋白膠體品質的劣化以維持魚漿類製品的品質已經引起許多科學家及水產業界相當大的興趣。本報告就近年來運用分子生物技術生產較經濟的天然抑制劑來抑制水產品中的蛋白酶作深入討論。最後也探討利用生物技術生產重組硫氫蛋白酶抑制劑對於魚漿解膠的影響。

關鍵字

重組硫氫蛋白酶抑制劑 ； 解膠 ； 魚漿 ； 半胱胺酸蛋白酶抑制劑

並列摘要

The mechanism of proteinase effects on gel softening and the nature of changes associated with surimi quality are complex. Based on the relevant results thus far studied, this review will focus on the proteinases/inhibitors effects on the quality of surimi. Several studies indicated that the lysosomal cysteine proteinases such as cathepsins B, H, L and L-like are highly related to the gel softening of surimi-based products. How to prevent the deterioration of protein gels and consequently keep the quality of surimibased products greatly attract many scientists and seafood industry. Recent development in the economic production of natural inhibitors by molecular biological technology has made the control of proteinases in seafood possible. Production of cystatin, a natural inhibitor of cysteine proteinases using biotechnology and effects of the recombinant cystatins on inhibition of surimi gel softening will also be discussed.

並列關鍵字

recombinant cystatin ； gel softening ； surimi ； cysteine proteinase inhibitor