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首页> 外文期刊>Journal of Agricultural and Food Chemistry >High-pressure effects on the proteolytic enzymes of sea bass (Dicentrarchus labrax L.) fillets
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High-pressure effects on the proteolytic enzymes of sea bass (Dicentrarchus labrax L.) fillets

机译：高压对鲈鱼（Dicentrarchus labrax L.）鱼片蛋白水解酶的影响

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摘要

High-pressure processing is a nonthermal technique ensuring food product safety and enabling a longer shelf life. The purpose of this experiment was to evaluate the effect of high pressure on the main proteolytic enzymes involved in fish muscle degradation during storage. Enzymes were extracted with sarcoplasmic proteins from Dicentrarchus labrax sea bass white muscle. Activity of cathepsins B, D, H, and L was quantified in protein extract, whereas calpain activity was evaluated after isolation from its endogenous inhibitor. High-pressure processing up to 500 MPa enhanced the activity of cathepsin B, H, and L, whereas the activity of cathepsin D increased up to 300 MPa and decreased above 300 MPa. With regard to calpain activity, high-pressure processing led to a decrease of activity, which was zero above 400 MPa. We suggest a leading explanation based on simultaneous deactivation of enzymes and an increase of liberation from lysosomes for cathepsins and on dissociation of subunits for calpains.
机译：高压处理是一种非热技术，可确保食品安全并延长保质期。本实验的目的是评估高压对鱼肉在储存过程中降解所涉及的主要蛋白水解酶的影响。用肌浆蛋白从Dicentrarchus labrax鲈鱼白色肌肉中提取酶。组织蛋白酶B，D，H和L的活性在蛋白质提取物中进行了定量，而钙蛋白酶活性是在从其内源性抑制剂中分离后进行评估的。高达500 MPa的高压处理增强了组织蛋白酶B，H和L的活性，而组织蛋白酶D的活性则增加到300 MPa，而在300 MPa以上降低。关于钙蛋白酶活性，高压处理导致活性降低，在400 MPa以上为零。我们建议基于组织蛋白酶的同时失活酶和溶酶体的释放增加以及针对钙蛋白酶的亚基解离的领先解释。

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