对熏马肠发酵成熟过程中蛋白质的降解变化进行了研究。结果表明,非蛋白氮含量在加工过程中持续增加,并且发酵剂组的非蛋白氮值上升较快;通过SDS-PAGE图谱分析,肌浆蛋白和肌原纤维蛋白均发生了降解,发酵剂组的蛋白降解程度明显高于空白组,尤其是肌浆蛋白,分子质量在14.4 ku、27～35 ku、66～90 ku附近的蛋白条带均降解消失;通过对组织蛋白酶B和L活力测定,得出空白组的酶活力高于发酵剂组。

In this study,the changes of proteolysis during processing of Smoked horse sausages were studied.The results showed that the concentration of the non-protein nitrogen(NPN) were increasing during the processing,and increased quickly in the batch inoculated with the starter culture.The results of SDS-PAGE showed that both of sarcoplasmic and myofibrillar proteins were degradated and proteolysis levels were higher in the inoculated batch,especially sarcoplasmic proteins,whose bands with molecular weight from 14.4kDa,from 27 to 35kDa and from 66 to 90kDa disappeared.Based on the measurement of proteolytic activities(Cathepsin B and L),higher levels of cathepsins B,L activities were recorded in the non-inoculated batch than those in the batch inoculated with the starter culture.