羊肉火腿加工过程中蛋白质的降解

马艳梅; 卢士玲; 李开雄; 蒋彩虹; 彭小丽; 裴龙英; 王雨红; 褚晓红

doi:10.13995/j.cnki.11-1802/ts.2014.04.044

食品与发酵工业 >

2014 , Vol. 40 >Issue 04: 238 - 242

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.044

食品与发酵工业

羊肉火腿加工过程中蛋白质的降解

马艳梅 ,
卢士玲 ,
李开雄 ,
蒋彩虹 ,
彭小丽 ,
裴龙英 ,
王雨红 ,
褚晓红

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网络出版日期: 2014-04-25

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Study on proteolysis during processing of dry-cured mutton ham

MA Yan-mei ,
LU Shi-ling ,
LI Kai-xong ,
JIANG Cai-hong ,
PENG Xiao-li ,
PEI Long-ying ,
WANG Yu-hong ,
CHU Xiao-hong

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Online published: 2014-04-25

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摘要

对羊肉火腿加工过程中蛋白质的降解变化进行了研究。结果表明,总氮的含量在加工过程中先降低后升高,非蛋白氮含量和蛋白质水解指数在加工过程中持续增加;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,其中肌浆蛋白的降解主要发生在腌制期和发酵中期,肌原纤维蛋白则是在腌制期和发酵初期;各种游离氨基酸含量随着加工工艺的进行呈现不同程度增加,其中大部分游离氨基酸含量变化最显著的时期是在发酵初期和中期。

关键词： 羊肉火腿; 蛋白质降解; 肌浆蛋白; 肌原纤维蛋白; 游离氨基酸

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马艳梅 , 卢士玲 , 李开雄 , 蒋彩虹 , 彭小丽 , 裴龙英 , 王雨红 , 褚晓红 . 羊肉火腿加工过程中蛋白质的降解[J]. 食品与发酵工业, 2014 , 40(04) : 238 -242 . DOI: 10.13995/j.cnki.11-1802/ts.2014.04.044

Abstract

In this study,the changes of proteolysis during processing of dry-cured mutton ham were studied. The results showed that the total nitrogen content during processing firstly decreased and then increased. The concentration of the non-protein nitrogen and proteolysis index were increased during the processing. The results of SDS-PAGE showed that both sarcoplasmic and myofibrillar proteins were degraded during curing and fermentation. The free amino acid( FAA) was assayed and the results showed that the contents of all kinds of FAA increased in relatively different degrees during processing.

Key words： dry-cured goat ham; proteolysis; sarcoplasmic; myofibrillar; free amino acid

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