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海参组织蛋白酶K的部分酶学性质及其对海参自溶的影响
  • ISSN号:1007-4333
  • 期刊名称:《中国农业大学学报》
  • 时间:0
  • 分类:TS254[轻工技术与工程—水产品加工及贮藏工程;轻工技术与工程—食品科学与工程]
  • 作者机构:[1]大连工业大学食品学院,辽宁大连116034, [2]国家海洋食品工程技术研究中心,辽宁大连116034, [3]中美食品与农业创新中心,山东潍坊261000
  • 相关基金:基金项目:国家自然科学基金项目(31201300);辽宁省自然科学基金项目(2015020794);辽宁省优秀人才项目(LJQ2012048)
中文摘要:

采用特异性荧光底物法检测海参体壁组织蛋白酶K(CTSK)的酶学性质并初步探讨其对海参自溶的影响。结果表明:CTSK的最适pH为5.0,最适温度为50℃,在20~40℃之间酶活力稳定性较好;Zn^2+、Fe^2+、Fe^3+、Cu^2+均对CTSK产生一定抑制作用,抑制率均超过60%;而Ca^2+和Mn^2+对其活性影响不大,Mg^2+可增强该酶活性、CA-074、Z-Leu-Leu-Leu-H(ZLLL)、碘乙酸、E-64、抗痛素、PMSF对CTSK的抑制率均在85%以上,EDTA和1,10-菲啰啉对该酶的抑制率分别为39.7%和16%,而DTT和L-Cys可将该酶活力分别提高至127.46%和238.3%。在海参匀浆物中分别加入特异性抑制剂CA-074和ZLLL,25℃水浴加热使其发生自溶,并通过SDS-PAGE检测CTSK对海参蛋白降解的影响。结果显示ZLLL能够在一定程度上抑制海参蛋白的降解。CTSK是一种巯基氨基酸含量较高的半胱氨酸蛋白酶,具有一定的金属离子依赖性,但又易被多种金属离子抑制;CTSK有可能直接参与海参自溶过程中蛋白质的降解。

英文摘要:

Characteristics of cathepsin K (CTSK) in the body wall of sea cucumber and its influence on autolysis was studied.Specific fluorescence substrate (Z-Gly-Pro-Arg-MCA) was used to investigate some properties of CTSK.The results showed that:Maximum activity of CTSK was observed at pH5.0 and 50℃.Its activity kept stable at 20-40℃ and was inhibited by Zn^2+,Fe^2+,Fe^3+ and Cu^2+ with an inhibition rate more than 60%.Ca^2+ and Mn^2+ had no effect on its activity,however,Mg^2+ enhanced the activity.CA-074,Z-Leu-Leu-Leu-H(ZLLL),iodoacetate,E-64,antipain,PMSF inhibited CTSK activity with an inhibitory rate over 85%.EDTA and 1,10-phenanthroline showed inhibition effect on CTSK at an inhibition rate of 16% and 39.7%,respectively.Compared with the control group,DTT and L-Cys promoted the activity up to a high percentage of 127.46% and 238.3%,respectively.CA-074 and ZLLL were then added into sea cucumber meat homogenate respectively,the mixture was incubated at 25℃ for the meat to develop autolysis.The effect of CA-074 and ZLLL on protein degradation of sea cucumber was examined by SDS-PAGE.The results indicated that ZLLL inhibited the degradation of protein to a certain degree.Sea cucumber CTSK was a typical cysteine protease with high content of sulphur amino acid,ion dependent and sensitive to many metal ions.It might directly participate in the protein degradation during autolysis of sea cucumber.

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期刊信息
  • 《中国农业大学学报》
  • 中国科技核心期刊
  • 主管单位:教育部
  • 主办单位:中国农业大学
  • 主编:李保国
  • 地址:北京海淀区圆明园西路2号
  • 邮编:100094
  • 邮箱:xuebao@cau.edu.cn
  • 电话:010-62732619
  • 国际标准刊号:ISSN:1007-4333
  • 国内统一刊号:ISSN:11-3837/S
  • 邮发代号:
  • 获奖情况:
  • 中国期刊方阵“双效”期刊
  • 国内外数据库收录:
  • 俄罗斯文摘杂志,美国化学文摘(网络版),英国农业与生物科学研究中心文摘,美国剑桥科学文摘,英国动物学记录,日本日本科学技术振兴机构数据库,中国中国科技核心期刊,中国北大核心期刊(2004版),中国北大核心期刊(2008版),中国北大核心期刊(2011版),中国北大核心期刊(2014版),中国北大核心期刊(2000版)
  • 被引量:21575