基于蛋白质组学和体外消化特性探究超声波协同木瓜蛋白酶处理对驼肉嫩化的机制

doi:10.7506/spkx1002-6630-20251103-007

食品科学 ›› 2026, Vol. 47 ›› Issue (11): 36-48.doi: 10.7506/spkx1002-6630-20251103-007

• 基础研究 • 上一篇

基于蛋白质组学和体外消化特性探究超声波协同木瓜蛋白酶处理对驼肉嫩化的机制

刘亚娟，刘新旗，TUYATSETSEG Jambal，达立朝，吉日木图，宝音朝克图，斯仁达来，明亮

（1.内蒙古农业大学食品科学与工程学院，内蒙古呼和浩特 010018；2.中国-蒙古国生物大分子应用“一带一路”联合实验室，内蒙古呼和浩特 010018；3.蒙古国立科技大学食品与工业技术学院，蒙古乌兰巴托 14191；4.阿拉善右旗骆驼产业发展中心，内蒙古阿拉善盟 737300；5.内蒙古中哈骆驼研究院，内蒙古阿拉善盟 737300；6.苏尼特右旗畜牧工作站，内蒙古锡林郭勒盟 011299）

发布日期:2026-07-02
基金资助:
中央引导地方科技发展资金项目（2025ZY0054）；阿拉善盟科技计划项目（AMKJ2024-06；AMKJ2025-04）

Mechanism of Camel Meat Tenderization by Ultrasound-Assisted Papain Treatment: Insights from Proteomics and in Vitro Digestibility

LIU Yajuan, LIU Xinqi, TUYATSETSEG Jambal, DA Lichao, JI Rimutu, BAO Yinchaoketu, SI Rendalai, MING Liang

(1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; 2. China-Mongolia Biomacromolecule Application “Belt and Road” Joint Laboratory, Inner Mongolia Agricultural University, Hohhot 010018, China; 3. College of Food and Industrial Technology, Mongolian University of Science and Technology, Ulaanbaatar 14191, Mongolia; 4. Alashan Right Banner Camel Industry Development Center, Alxa League 737300, China; 5. Inner Mongolia Zhongha Camel Research Institute, Alxa League 737300, China; 6. Sunite Right Banner Animal Husbandry Workstation, Xilin Gol League 011299, China)

Published:2026-07-02

摘要/Abstract

摘要： 本研究以驼肉为原料，系统解析了超声波协同木瓜蛋白酶嫩化处理对驼肉品质特性及体外消化行为的影响，并采用蛋白质组学方法深入探究其品质变化的分子机制。结果显示，与对照组相比，驼肉经协同处理后剪切力、硬度、咀嚼度及内聚性显著降低，弹性显著增加（P＜0.05）。基于蛋白质组学技术共鉴定到5 048 个蛋白质和23 609 条肽段，协同处理通过激活钙信号与细胞凋亡通路、下调结构蛋白并富集消化系统通路，破坏肌原纤维并抑制应激修复，从而实现多通路协同嫩化与消化性提升；该过程经差异蛋白与质构特性相关性分析进一步得到验证。通过体外模拟消化后，协同处理组的蛋白消化效率显著提高，其胃蛋白酶水解率（（81.94±1.27）%）和总蛋白水解率（（90.34±1.72）%）较对照组分别提升了17.57%和18.06%。消化产物中总羰基含量显著上升，总巯基含量相应下降，表明适度氧化进一步改善消化性。此外，驼肉经协同处理其蛋白质构象发生显著改变，表现为内源荧光强度显著降低；电泳结果显示，协同处理组在35～100 kDa区间的蛋白条带密度较对照组减弱，显著提升驼肉嫩度。本研究从分子机制层面阐释了协同处理提升驼肉嫩化与消化品质的内在关联，旨在为驼肉品质的精准调控提供理论与技术支撑。

关键词: 驼肉；超声波；木瓜蛋白酶；嫩化；蛋白质组学；体外消化

Abstract: This study systematically investigated the effect of ultrasound-assisted papain treatment on the quality attributes and in vitro digestive behavior of camel meat. Furthermore, proteomic analysis was employed to elucidate the underlying molecular mechanisms governing the quality changes of camel meat. Results indicated that the combined treatment significantly reduced the shear force, hardness, chewiness, and cohesiveness, while significantly increasing the springiness (P < 0.05). Proteomic profiling identified 5 048 proteins and 23 609 peptides, revealing that the combined treatment activated the calcium signaling and apoptosis pathways, downregulated the expression of structural proteins, and enriched digestive system-related pathways, thereby disrupting myofibrils, inhibiting stress repair, and ultimately enhancing both meat tenderness and digestibility through a multi-pathway synergistic mechanism. Correlation analysis between differential proteins and textural properties further verified this mechanism. After in vitro simulated digestion, the combined treatment markedly improved protein digestibility: the pepsin hydrolysis rate, (81.94 ± 1.27)%, and total protein hydrolysis rate, (90.34 ± 1.72)%, increased by 17.57% and 18.06%, respectively, relative to the control group. We observed an elevation in total carbonyl content and a corresponding decrease in total sulfhydryl content, suggesting that moderate oxidation also contributed to improved digestibility. Moreover, the treatment induced significant alterations in protein conformation, as evidenced by decreased intrinsic fluorescence intensity. Electrophoresis results revealed that the combined treatment reduced the density of protein bands in the range of 35–100 kDa compared with the control group, consistent with improved tenderness. Overall, these findings lay a theoretical and technical foundation for the precise regulation of camel meat quality.

Key words: camel meat; ultrasound; papain; tenderization; proteomics; in vitro digestion

中图分类号:

TS251.1

刘亚娟，刘新旗，TUYATSETSEG Jambal，达立朝，吉日木图，宝音朝克图，斯仁达来，明亮. 基于蛋白质组学和体外消化特性探究超声波协同木瓜蛋白酶处理对驼肉嫩化的机制[J]. 食品科学, 2026, 47(11): 36-48 https://doi.org/10.7506/spkx1002-6630-20251103-007

LIU Yajuan, LIU Xinqi, TUYATSETSEG Jambal, DA Lichao, JI Rimutu, BAO Yinchaoketu, SI Rendalai, MING Liang. Mechanism of Camel Meat Tenderization by Ultrasound-Assisted Papain Treatment: Insights from Proteomics and in Vitro Digestibility[J]. FOOD SCIENCE, 2026, 47(11): 36-48 https://doi.org/10.7506/spkx1002-6630-20251103-007

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基于蛋白质组学和体外消化特性探究超声波协同木瓜蛋白酶处理对驼肉嫩化的机制

Mechanism of Camel Meat Tenderization by Ultrasound-Assisted Papain Treatment: Insights from Proteomics and in Vitro Digestibility

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