猪血激肽原的分离纯化及其对白鲢鱼鱼糜的凝胶作用-《集美大学学报（自然科学版）》

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Title:: The Separation and Purification of Pig Plasma Kininogen and Its Effect on the Gel of Hypophthalmichthys molitrix Fish Surimi

Author(s):: ZHONG Chan; JIANG Tao-ling; WENG Wu-yin; CAI Qiu-feng; WENG Ling; CAO Min-jie; (School of Biotechnology Engineering,Jimei University,Xiamen 361021,China)

摘要:: 以猪血为原材料，通过硫酸铵盐析和柱层析等方法，分离纯化出2种半胱氨酸蛋白抑制剂激肽原（kininogen）.激肽原Ⅰ的得率为0.7 %，纯化倍数为613.7；激肽原Ⅱ的得率为24.1 %，纯化倍数为295.7.SDS-PAGE结果表明，激肽原Ⅰ和激肽原Ⅱ的分子质量分别为58 ku和116 ku.激肽原Ⅰ和激肽原Ⅱ对白鲢鱼（Hypophthalmichthys molitrix）鱼浆中肌原纤维蛋白降解都有一定的抑制作用，当激肽原Ⅱ添加量为鱼浆质量的0.03 %时，可以使鱼糜凝胶强度提高24 %.因此，激肽原可作为添加剂有效提高鱼糜制品的凝胶强度

Abstract:: Two types of cysteine proteinase inhibitor (kininogen) were purified to homogeneity from pig plasma by ammonium sulfate fractionation and column chromatographies.Experimental results showed that the yield of kininogenⅠandⅡwas 0.7 % and 24.1 %，and the purification folds were 613.7 and 295.7 respectively. The result of SDS-PAGE indicated that the molecular mass of kininogenⅠwas 58 ku and kininogenⅡwas 116 ku.The purified kininogenⅠand Ⅱ had an inhibiting effect on degradation of myofibillar proteins,especially on the myosin heavy chain.When the addition of kininogen Ⅱ reached 003 % of minced fish meat, the gel strength was enhanced by 24 %.In conclusion,the gel strength of fish surimi could be increased significantly by addition of kininogens