Characterization of brine proteases as agents of hydrolysis during the ripening of fermented sardine with rice-bran.

• YATSUNAMI KAZUHISA

  Faculty of Agriculture, Tamagawa University

• TAKENAKA TESUO

  Faculty of Agriculture, Tamagawa University

抄録

The present study aims to clarify the role of brine proteases (BP) as agents of hydrolysis during the ripening of fermented sardine Etrumeus micropus with rice-bran (FSR). FSR is produced by the addition of the brine. The BP activity was highest, and visceral protease (VP) was higher than that of muscle protease (MP). Optimum temperature of BP was at 55°C. BP was very stable for heat denaturation at 45-55°C and effected by high concentrations of NaCl. A maximum activity of BP was at pH 8. The BP was strongly inhibited by serine protease inhibitors such as soybean trypin inhibitor (STI) and diisopropyl fluorophosphate (DFP). Trypsin-like, chymotrypsin-like, and aminopeptidase-like activity was detected in BP. These proteases were stable in the presence of 12% NaCl. In conclusion, BP as the agent of hydrolysis during the ripening of FSR must be due to the serine proteases and the metal proteases from the viscera of sardine. These results showed that trypsin-like, chymotrypsin-like, and aminopeptidase-like enzymes in brine may hydrolyze fish meat during the ripening of FSR.

収録刊行物

• Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ

  Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ 66 (3), 569-573, 2000

  公益社団法人 日本水産学会

キーワード

• brine
• Etrumeus micropus
• fermentation
• fermented sardine
• hydrolysis
• protease
• sardine

詳細情報

• CRID: 1390282679407068800
• NII論文ID: 130003742277
• NII論文ID: 10004858999
• NII書誌ID: AA10993718
• DOI: 10.1046/j.1444-2906.2000.00088.x
• COI: 1:CAS:528:DC%2BD3cXlt1Srt7Y%3D
• ISSN: 14442906
• ISSN: 09199268
• NDL書誌ID: 5444097
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5444097
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可