Alcalase酶解对淘汰蛋鸡风干成熟过程中蛋白质分解变化规律的影响

doi:10.7506/spkx1002-6630-201419042

食品科学

Alcalase酶解对淘汰蛋鸡风干成熟过程中蛋白质分解变化规律的影响

李斌，张迎阳

1.河南科技学院食品学院，河南新乡 453003；2.南京农业大学食品科技学院，江苏南京 210095

出版日期:2014-10-15 发布日期:2014-10-17

Effect of Proteolysis by Alcalase on Protein Degradation in Spent Hen Meat during Air Drying

LI Bin, ZHANG Ying-yang

1. College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;
2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Online:2014-10-15 Published:2014-10-17

摘要/Abstract

摘要：

以淘汰蛋鸡为原料，腌制后采用碱性蛋白酶（Alcalase）酶解并风干成熟，分别分析酶解组与对照组加工过程中蛋白质的分解及游离氨基酸的变化，确定蛋白质分解变化的规律。结果表明：Alcalase能显著促进淘汰蛋鸡蛋白质的水解，Alcalase酶解鸡肉蛋白后能显著增加鸡肉肌纤维小片化指数以及蛋白质水解指数（P＜0.05），与对照组相比，鸡肉中肌浆蛋白和肌原纤维蛋白在腌制结束后有显著的分解（P＜0.05），分子质量大于72 kD的蛋白质逐渐分解，小于28 kD的小分子蛋白逐渐累积；对产品游离氨基酸的分析结果表明，通过Alcalase酶解能显著增加成品中的游离氨基酸总量，与对照组相比，在风干后期有更多的氨基酸参与后续的分解反应，说明Alcalase对风干成熟后期游离氨基酸进一步转化为风味物质也有促进作用。

关键词: 淘汰蛋鸡, Alcalase酶解, 风干成熟, 蛋白质分解, 游离氨基酸

Abstract:

In this study, alcalase was applied for cured spent hen breast meat before air-drying ripening. The changes in
proteolysis and free amino acids in the enzymatic treatment and control groups during dry curing were investigated and
the pattern of proteolysis was examined. The results showed that alcalase could promote the protein hydrolysis of the raw
material significantly. In hydrolysate products, myofibrillar fragmentation index (MFI) increased significantly (P ＜ 0.05)
and proteolysis index (PI) exhibited a significant increase (P ＜ 0.05). At the end of curing, the contents of sarcoplasmic
and myofibrillar proteins were decreased significantly (P ＜ 0.05) by alcalase treatment as compared to the control group.
The electrophoresis results showed that the proteins with molecular weight higher than 72 kD were gradually decomposed
while those lower than 28 kD were accumulated. In addition, the content of total free amino acids (P ＜ 0.05) significantly
increased as a result of alcalase treatment, and more amino acids were involved in the subsequent decomposition reactions at
the later stage of air drying. These observations indicated that alcalase could promote further conversion of free amino acids.

Key words: spent hens, alcalase-catalyzed degradation, air drying, proteolysis, free amino acid

中图分类号:

TS251.55

李斌，张迎阳. Alcalase酶解对淘汰蛋鸡风干成熟过程中蛋白质分解变化规律的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201419042.

LI Bin, ZHANG Ying-yang. Effect of Proteolysis by Alcalase on Protein Degradation in Spent Hen Meat during Air Drying[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201419042.

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Alcalase酶解对淘汰蛋鸡风干成熟过程中蛋白质分解变化规律的影响

Effect of Proteolysis by Alcalase on Protein Degradation in Spent Hen Meat during Air Drying

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