Study on the Change of Muscle Proteins During the Half-Dried Salt-Cured Silver Carp (Hypophthalmichthys molitrix) Processing
文献类型: 外文期刊
第一作者: Gao, Ruichang
作者: Gao, Ruichang;Yuan, Li;Su, Li;Huang, Xingyi;Yu, Gang;Li, Laihao
作者机构:
关键词: SDS-PAGE;Cathepsins B and L;heat pump drying;salt-cured silver carp (Hypophthalmichthys molitrix);proteolysis
期刊名称:JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY ( 影响因子:1.767; 五年影响因子:1.628 )
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收录情况: SCI
摘要: Changes in the muscle protein during processing of half-dried salt-cured silver carp (Hypophthalmichthys molitrix) was studied. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) assay indicated that hydrolysis of the muscle proteins took place during processing, particularly at the drying stage. Further in vitro assay on the activities of Cathepsins B and L, which are related to the degradation of the myofibrillar proteins, indicated that Cathepsins B and L still had high activity at the last stage. Total soluble nitrogen (TSN) and nonprotein nitrogen (NPN) showed significant decrease (p < 0.05) and then increased during the drying stage (p < 0.05), which may be caused by the degradation of the myofibrillar proteins and other insoluble proteins. Furthermore, the retained enzymatic activity of Cathepsins B and L may contribute to the proteolysis. Our research indicates that heat pump drying is a novel drying method that can produce the traditional flavor of dried aquatic products, and the formation of high-quality flavor may be due to the degradation of the myofibrillar proteins and water-soluble proteins.
分类号: S9
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