CAJ | 학술논문

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．
이저혈위원재료，통과류산안염석화주층석등방법，분리순화출2충반광안산단백억제제격태원（kininogen）．격태원Ⅰ적득솔위0．7％，순화배수위613．7；격태원Ⅱ적득솔위24．1％，순화배수위295．7．SDS—PAGE결과표명，격태원Ⅰ화격태원Ⅱ적분자질량분별위58ku화116ku．격태원Ⅰ화격태원Ⅱ대백련어（Hypophthalmichthys molitrix ）어장중기원섬유단백강해도유일정적억제작용，당격태원Ⅱ첨가량위어장질량적0．03％시，가이사어미응효강도제고24％．인차，격태원가작위첨가제유효제고어미제품적응효강도．
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.