いか塩辛熟成中の組織の軟化に及ぼすカテプシンの影響

概要

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We attempted to discover whether cathepsins of squid Todarodes pacificus mantle muscle and liver have an effect on the textural change of ika-shiokara (salted squid preserves) during ripening was examined. The existence of cathepsin D-like, B-like, and L-like enzymes (D, B, and L) in the two tissues was ascertained from the effects of pH and inhibitors on the hydrolysis of hemoglobin, Z-Arg-Arg-MCA, and Z-Phe-Arg-MCA by enzyme preparations. Every muscle enzyme was almost completely inhibited in the presence of 7% (w/v) NaCl, whereas liver B and L were considerably stable even in 15% NaCl. During the ripening of shiokara made by mixing muscle and liver with the addition of 7% NaCl and 3mM NaN3, the specific activity of muscle B and L increased with the penetration of liver enzymes to the muscle, and a remarkable hydrolysis of myofibrillar proteins accompanying the organoleptic softening of texture was observed after 3 days' ripening by SDS-polyacrylamide gel electrophoresis. Under the present experimental condition, the effect of bacteria on the ripening of shiokara seemed to be negligible. From these results, the hydrolysis of myofibrils by liver cathepsin B and L seemed to be involved in the textural change of ika-shiokara during ripening.
日本水産學會の論文