猪血激肽原的分离纯化及其对白鲢鱼鱼糜的凝胶作用

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58ku和116ku．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．

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

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 kininogen I and II was 0. 7 % and 24. 1%, and the purification folds were 613.7 and 295.7 respec- tively. The result of SDS-PAGE indicated that the molecular mass of kininogen I was 58 ku and kininogen II was 116 ku. The purified kininogen I and II had an inhibiting effect ondegradation of myofibiUar proteins, especially on the myosin heavy chain. When the addition of kininogen H 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.