食品与发酵工业 >

2024 , Vol. 50 >Issue 9: 196 - 202

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035510

研究报告

西式干腌火腿中蛋白降解与粗肽抑菌能力相关性分析初步研究

  • 张云瀚 ,
  • 张欣 ,
  • 李明明 ,
  • 曹建新 ,
  • 王守伟
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  • 1(昆明理工大学 食品科学与工程学院,云南 昆明,650500)
    2(中国肉类食品综合研究中心,北京,100068)
第一作者: 硕士研究生(曹建新教授和王守伟高级工程师为共同通信作者,E-mail:jxcao321@hotmail.com;cmrcwsw@126.com)

收稿日期: 2023-03-17

  修回日期: 2023-04-17

  网络出版日期: 2024-06-11

基金资助

国家自然科学基金项目(32001728,32172248);云南省重点研发计划项目(CB23031S037A)

收起

Preliminary study on correlation of protein degradation and crude peptide antimicrobial activity in western dry-cured ham

  • ZHANG Yunhan ,
  • ZHANG Xin ,
  • LI Mingming ,
  • CAO Jianxin ,
  • WANG Shouwei
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  • 1(Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China)
    2(China Meat Processing and Engineering Center, Beijing 100068, China)

Received date: 2023-03-17

  Revised date: 2023-04-17

  Online published: 2024-06-11

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摘要

该研究以不同成熟时期的西式干腌火腿作为研究对象,分别对水分含量、水分活度、蛋白降解指数进行分析,优化得到干腌火腿提取粗肽工艺中乙醇沉淀的条件:乙醇使用量2倍,沉淀时间10 h。通过对比不同时期和不同提取手段下火腿粗肽的抑菌能力,发现采用磷酸法提取24月成熟期火腿的粗肽抑菌能力最强。进一步结合多元回归分析和偏最小二乘判别分析对粗肽的氨基酸组分、蛋白降解指数和抑菌能力进行分析,发现组氨酸、脯氨酸和蛋白降解程度对抑菌呈显著正相关,这可能跟抗菌肽中N端大多数为碱性氨基酸,其中含有大量疏水性氨基酸有关。该结果为深入分析西式干腌火腿中抗菌肽性能与蛋白降解之间的关系提供了理论基础。

关键词： 西式干腌火腿; 蛋白降解; 粗肽; 抑菌能力; 相关性

本文引用格式

张云瀚 , 张欣 , 李明明 , 曹建新 , 王守伟 . 西式干腌火腿中蛋白降解与粗肽抑菌能力相关性分析初步研究[J]. 食品与发酵工业, 2024 , 50(9) : 196 -202 . DOI: 10.13995/j.cnki.11-1802/ts.035510

Abstract

In this study, western dry-cured hams of different maturity periods were used as the object of study, and the moisture content, water activity, and proteolysis index were analyzed, and the conditions of ethanol precipitation were optimized for the extraction of crude peptides from dry-cured hams, which was 2 times the amount of ethanol used and 10 h of precipitation time.The peptides were found to have the strongest bacterial inhibitory ability when extracted from 24-month hams by the phosphoric acid method.The amino acid composition, proteolysis index, and bacterial inhibitory ability of the crude peptides were further analyzed by combining multiple regression analysis and partial least squares discrimination analysis (PLS-DA), and it was found that histidine, proline, and protein degradation were positively and significantly correlated with bacterial inhibitory ability, which may be related to the fact that most of the N-terminal amino acids in the antimicrobial peptides are basic.This may be related to the fact that most of the N-terminal amino acids are basic and contain a large number of hydrophobic amino acids.The results provide a theoretical basis for an in-depth analysis of the relationship between antimicrobial peptide properties and proteolysis in western dry-cured ham.

Key words： western dry-cured ham; protein degradation; crude peptide; antibacterial ability; correlation

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