综述与专题评论

干腌火腿中肽的形成机理研究进展

  • 李平 ,
  • 张志 ,
  • 周辉 ,
  • 周凯 ,
  • 王兆明 ,
  • 马晓钟 ,
  • 徐宝才
展开
  • 1(农产品生物化工教育部工程研究中心,安徽 合肥,230009)
    2(合肥工业大学 食品与生物工程学院,安徽 合肥,230009)
    3(安徽旺德福食品有限公司,安徽 淮北,235000)
    4(金字火腿股份有限公司,浙江 金华,321000)
硕士研究生(周辉研究员和徐宝才研究员为共同通信作者,E-mail:469340665@qq.com;baocaixu@163.com)

收稿日期: 2021-05-10

  修回日期: 2021-06-04

  网络出版日期: 2022-03-16

基金资助

安徽省科技重大专项项目(202003b06020023)

The mechanism of peptides formation in dry-cured ham:A review

  • LI Ping ,
  • ZHANG Zhi ,
  • ZHOU Hui ,
  • ZHOU Kai ,
  • WANG Zhaoming ,
  • MA Xiaozhong ,
  • XU Baocai
Expand
  • 1(Engineering Research Center of Bio-Process of Ministry of Education, Hefei University of Technology, Hefei 230009, China)
    2(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China)
    3(Anhui Wangdefu Food Co. Ltd., Huaibei 235000, China)
    4(Jinzi Ham Co.Ltd., Jinhua 321000, China)

Received date: 2021-05-10

  Revised date: 2021-06-04

  Online published: 2022-03-16

摘要

干腌火腿加工过程中,在肌肉中内源酶和微生物的共同作用下,产生多种具有特定生物活性或对产品风味具有提升作用的肽。抗氧化肽、降血压肽和抗菌肽等生物活性肽提升火腿的营养价值;呈味肽如鲜味肽、甜味肽、苦味肽、酸味肽、咸味肽及浓厚感肽,有助于形成火腿独特的风味。该文综述了干腌火腿中肽的功能特性,重点对加工过程中肽的影响因素及形成机理进行介绍,为干腌火腿品质特性提升和新工艺设计提供理论参考依据。

本文引用格式

李平 , 张志 , 周辉 , 周凯 , 王兆明 , 马晓钟 , 徐宝才 . 干腌火腿中肽的形成机理研究进展[J]. 食品与发酵工业, 2022 , 48(4) : 294 -300 . DOI: 10.13995/j.cnki.11-1802/ts.027917

Abstract

During the process of dry-cured ham, a variety of peptides with specific biological activity or flavor enhancement are produced under the joint action of the endogenous enzymes and microorganisms. Biological active peptides such as antioxidant peptides, antihypertensive peptides and antibacterial peptides could improve the nutrient value of ham. Taste peptides such as umami peptides, sweet peptides, bitter peptides, sour peptides, salty peptides and kokumi peptides are helpful to the formation of special flavor of ham. In this article, the functional characteristics of peptides extracted from dry-cured ham and the formation mechanism of peptides on the processing of ham were reviewed, which provide a reference for the quality improvement and new process development of dry-cured ham.

参考文献

[1] DI BERNARDINI R, HARNEDY P, BOLTON D, et al.Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products[J].Food Chemistry,2011,124(4),1 296-1 307.
[2] DHAVAL A, YADAV N, PURWAR S.Potential applications of food derived bioactive peptides in management of health[J].International Journal of Peptide Research and Therapeutics, 2016, 22(3):377-398.
[3] TU M L, CHENG S Z, LU W H, et al.Advancement and prospects of bioinformatics analysis for studying bioactive peptides from food-derived protein:Sequence, structure, and functions[J].TrAC Trends in Analytical Chemistry, 2018,105:7-17
[4] ZHU C Z, ZHANG W G, ZHOU G H, et al.Isolation and identification of antioxidant peptides from Jinhua ham.[J].Journal of Agricultural and Food Chemistry,2013,61(6):1 265-1 271.
[5] XING L J,HU Y Y, HU H Y, et al.Purification and identification of antioxidative peptides from dry-cured Xuanwei ham[J].Food Chemistry, 2016, 194:951-958.
[6] ESCUDERO E, ARISTOY M C, NISHIMURA H,et al.Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham[J].Meat Science, 2012, 91(3):306-311.
[7] TANG X Y, HE Z Y, DAI Y F, et al.Peptide fractionation and free radical scavenging activity of zein hydrolysate[J].Journal of Agricultural & Food Chemistry, 2010, 58(1):587-593.
[8] SAMARANAYAKA A G P, LI-CHAN E C Y.Food-derived peptidic antioxidants:A review of their production, assessment, and potential applications[J].Journal of Functional Foods, 2011, 3(4):229-254.
[9] ESCUDERO E, MORA L, FRASER P D,et al.Purification and Identification of antihypertensive peptides in Spanish dry-cured ham[J].Journal of Proteomics, 2013, 78:499-507.
[10] MORA L,ESCUDERO E,ARIHARA K,et al.Antihypertensive effect of peptides naturally generated during Iberian dry-cured ham processing[J].Food Research International, 2015, 78:71-78.
[11] 左庆翔. 金华火腿降血压肽的特性研究及分离纯化[D].南京:南京农业大学,2017.
ZUO Q X.Study of purification and antihypertensive ability of peptides extracted from Jinhua ham[D].Nanjing:Nanjing Agricultural University,2017.
[12] LEE S Y, HUR S J.Antihypertensive peptides from animal products, marine organisms, and plants[J].Food Chemistry, 2017, 228:506-517.
[13] 王亚平,余维维,秦梦茹,等.抗菌肽的作用机理及应用[J].湖北农业科学,2018,57(5):9-13;70.
WANG Y P,YU W W,QIN M R,et al.Antibacterial mechanism and application of antimicrobial peptides[J].Hubei Agricultural Sciences, 2018,57(5):9-13;70.
[14] 邢路娟,曹松敏,郑锦晓,等.宣威火腿中抗菌肽的分离、纯化及鉴定[J].食品科学技术学报,2019,37(6):46-52.
XNG L J,CAO S M,ZHENG J X,et al.Isolation, purification and identification of antimicrobial peptides in Xuanwei ham[J].Journal of Food Science and Technology, 2019,37(6):46-52.
[15] CASTELLANO P, MORA L, ESCUDERO E, et al.Antilisterial peptides from Spanish dry-cured hams:Purification and identification[J].Food Microbiology, 2016, 59:133-141.
[16] GALLEGO M, ARISTOY M C, TOLDRÁ F.Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham[J].Meat Science, 2014, 96(2):757-761.
[17] GALLEGO M, MORA L,TOLDRA F.Potential cardioprotective peptides generated in Spanish dry-cured ham[J].Journal of Food Bioactives,2019, 6.DOI:10.31665/jfb.2019.6188.
[18] TOLDRÁ F, FLORES M.The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham[J].Critical Reviews in Food Science & Nutrition, 1998, 38(4):331-352.
[19] YAMASAKI Y, MAEKAWA K.A peptide with delicious taste[J].Agricultural and Biological Chemistry, 1978, 42(9):1 761-1 765.
[20] 王娟. 金华火腿中小肽的分离纯化及表征[D].郑州:河南农业大学,2012.
WANG J.Separation,purification and characterization of small peptides from Jinhua ham[D].Zhengzhou:Henan Agricultural University,2012.
[21] DANG Y L, GAO X C, MA F M,et al.Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams[J].LWT Food Science & Technology, 2015, 60(2):1 179-1 186.
[22] 曾贞,江洪.浓厚感物质的研究进展[J].食品科学,2015,36(19):297-301.
ZENG Z,JIANG H.Recent advances in kokumi substances[J].Food Science,2015,36(19):297-301.
[23] UEDA Y, SAKAGUCHI M, HIRAYAMA K, et al.Characteristic flavor constituents in water extract of garlic[J].Agricultural Biology Chemistry, 1990, 54(1):163-169.
[24] 冯涛,张治文,庄海宁,等.食品中kokumi物质的研究进展[J].现代食品科技,2016,32(12):374-380.
FENG T,ZHANG Z W,ZHUANG H N,et al.Developments of kokumi substances in food[J].Modern Food Science and Technology,2016,32(12):374-380.
[25] SENTANDREU M A,STOEVA S, ARISTOY M C, et al.Identification of small peptides generated in spanish dry-cured ham[J].Journal of Food Science, 2003, 68(1):64-69.
[26] 应欣,张连慧,陈卫华.蛋白水解物苦味形成、评价及功能活性的研究进展[J].中国粮油学报,2017,32(12):141-146.
YING X,ZHANG L H,CHEN W H.Research advances in bitterness formation, evaluation and function ftudies of protein hydrolysates[J].Journal of the Chinese Cereals and Oils Association,2017,32(12):141-146.
[27] TOLDRÁ F,REIG M,ARISTOY M C,et al.Generation of bioactive peptides during food processing[J].Food Chemistry, 2018,267(30):395-404.
[28] LUCCIA A D, PICARIELLO G, CACACE G, et al.Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams[J].Meat Science, 2005, 69(3):479-491.
[29] MONIN G, MARINOVA P, TALMANT A, et al.Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique[J].Meat Science, 1997, 47(1-2):29-47.
[30] XING L J, LIU R, GAO X G, et al.The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham[J].Food Chemistry, 2018, 266:420-426.
[31] 马晓钟,吴开法,张蕾.利用帕尔玛火腿生产线生产金华火腿工艺初探[J].肉类工业,2015(2):5-7;10.
MA X Z,WU K F,ZHANG L.Preliminary discussion of producing Jinhua ham by Parma ham production line[J].Meat Industry,2015(2):5-7;10.
[32] HANSEN-MØLLER J, HINRICHSEN L, JACOBSEN T.Evaluation of peptides generated in italian-style dry-cured ham during processing[J].Journal of Agricultural and Food Chemistry, 1997, 45(8):3 123-3 128.
[33] RODRÍGUEZ-NUÑEZ E, ARISTOY M C, TOLDRá F.Peptide generation in the processing of dry-cured ham[J].Food Chemistry, 1995, 53(2):187-190.
[34] FLORES M, ARISTOY M C, SPANIER A M, et al.Non-volatile components effects on quality of “Serrano” dry-cured ham as related to processing time[J].Journal of Food Science, 1997, 62(6):1 235-1 239.
[35] 邵靖萱,高晓格,王雅楠,等.宣威火腿加工过程中抗氧化肽活性变化规律[J].食品工业科技,2019,40(1):101-104;208.
SHAO J X,GAO X G,WANG Y N,et al.Mechanism of antioxidant peptide change of Xuanwei ham during processing[J].Science and Technology of Food Industry,2019,40(1):101-104;208.
[36] 王勇勤,郭新,马雪莲,等.羊肉火腿加工过程中粗肽抗氧化活性[J].食品科学,2019,40(21):65-71.
WANG Y Q,GUO X,MA X L,et al.Changes in antioxidant activity of crude peptides from mutton ham at different processing stages[J].Food Science, 2019,40(21):65-71.
[37] SFORZA S, PIGAZZANI A, MOTTI M, et al.Oligopeptides and free amino acids in Parma hams of known cathepsin B activity[J].Food Chemistry, 2001, 75(3):267-273.
[38] MARTÍN L, ANTEQUERA T, VENTANAS J, et al.Free amino acids and other non-volatile compounds formed during processing of Iberian ham[J].Meat Science, 2001, 59(4):363-368.
[39] 江玉霞. 金华火腿加工过程中蛋白质降解规律的研究[D].北京:中国农业大学, 2005.
JIANG Y X.Studies on changes of protein during the processing of Jinhua dry-curding ham[D].Beijing:China Agricultural Universitry, 2005.
[40] 马志方.低钠传统金华火腿加工过程中脂质和蛋白质水解及氧化的研究[D].南京:南京农业大学,2016.
MA Z F.Study on the hydrolysis and oxidation of lipide and protein in low sodium traditional Jinhua ham during processing[D].Nanjing:Nanjing Agricultral University,2016.
[41] 马艳梅. 羊肉火腿中蛋白质的变化规律及对其品质的影响[D].石河子:石河子大学,2014.
MA Y M.Study on the Protein degradation and its impact on the quality of the dry-cured mutton ham during the processing[D].Shihezi:Shihezi University, 2014.
[42] 赵改名. 肌肉蛋白水解酶在金华火腿加工过程中作用的研究[D].南京:南京农业大学,2004.
ZHAO G M.Studies on the effects of muscle proteolytic enZymes in the processing of Jinhua Ham[D].Nanjing:Nanjing Agricultural University, 2004.
[43] ZHOU C Y,WU J Q,TANG C B,et al.Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures[J].Food Control,2019,106:106694.
[44] VARRICCHIO E, RUSSOLILLO M G, MARUCCIO L, et al.Immunological detection of m- and μ-calpains in the skeletal muscle of Marchigiana cattle[J].European Journal of Histochemistry, 2013, 57(1).DOI:10.4081/ejh.ez.
[45] MORA L, SENTANDREU M A, KOISTINEN K M, et al.Naturally generated small peptides derived from myofibrillar proteins in serrano dry-cured ham[J].Journal of Agricultural and Food Chemistry, 2009, 57(8):3 228-3 234.
[46] BARON C P,JACOBSEN S,PURSLOW P P.Cleavage of desmin by cysteine proteases:Calpains and cathepsin B.[J].Meat Science,2004,68(3):447-456.
[47] NODA T,ISOGAI K,KATUNUMA N,et al.Effects on cathepsin B, H,and D in pectoral muscle of dystrophic chickens(line 413)of in vivo administration of E-64-c(N-[N-(L-3-transcarboxyoxirane-2-carbonyl)-L-leucyl]-3-methyl-butylamine)[J].Journal of Biochemistry, 1981,90(3):893-896.
[48] 穆雪,韩剑众.骨骼肌中组织蛋白酶[J].肉类研究,2010,24(5):13-17.
MU X,HAN J Z.On catherpsin in skeletal muscle[J].Meat Research,2010(5):13-17.
[49] 党喜军. 诺邓火腿化学成分测定及表面微生物多样性研究[D].昆明:云南大学,2018.
DANG X J.Study on the chemical composition and the surface microbial diversity for Nuo Deng ham[D].Kunming:Yunnan University,2018.
[50] 母雨,苏伟,母应春.盘县火腿微生物多样性及主体挥发性风味解析[J].食品研究与开发,2019,40(15):77-85.
MU Y, SU W, MU Y C.Analysis of microbial diversity and key volatile flavor compounds of Panxian dry-cured ham[J].Food Research and Development, 2019, 40 (15):77-85.
文章导航

/