摘要
从蛋白质降解和聚集角度出发,研究酸肉在180 d的发酵过程中蛋白质的变化及其对相关营养品质的影响。结果显示,肌浆蛋白和肌原纤维蛋白的含量均随发酵时间的延长不断下降,而非蛋白氮和碱溶蛋白含量则不断上升且碱溶蛋白在发酵20 d时成为酸肉中最主要的蛋白成分; SDS-PAGE图谱显示,发酵过程中肌浆蛋白和肌原纤维蛋白降解或变性显著,尤其发酵110 d后出现了许多蛋白分子片段的消失,但在66. 2～116 k Da区间有带宽而色深的新蛋白条带生成。此外,与发酵0 d相比,发酵20 d后的酸肉肌原纤维组织结构完整性遭到破坏,肌原纤维间空隙增大,各蛋白组分的浊度和平均粒径明显增加,而蛋白体外消化率呈先上升后下降的趋势。研究结果显示,酸肉以发酵50～80 d为宜。
From the perspective of protein degradation and aggregation,the change of sour pork meat protein and its effects on the related nutritional quality in the course of 180 days of fermentation were studied.The results showed that the content of sarcoplasmic protein and myofibrillar protein decreased with the prolongation of fermentation time,while the content of alkali soluble protein increased and became the main protein components in sour meat after 20 days of fermentation.SDS-PAGE of protein revealed that the sarcoplasmic and myofibrillar protein degraded significantly during fermentation,especially after 110 days of fermentation,a large number of protein molecular fragment disappeared,but some new protein bands with bandwidth and deep color were generated in 66.2-116 kDa intervals.At the same time,according to the electrophorogram,the increase of alkali soluble protein was mainly due to the degeneration of myofibrillar protein.In addition,after fermentation for 20 days,the structural integrity of myofibril was destroyed,and the turbidity and average particle size of protein increased significantly compared with 0 days.Protein digestibility in vitro was first promoted and then decreased.From the results of this study,the sour pork meat was suitable for fermentation for 50-80 d.
作者
韦诚
段珍珍
常荣
周才琼
WEI Cheng;DUAN Zhen-zhen;CHANG Rong;ZHOU Cai-qiong(Food Science College,Southwest University and Engineering&Technology Research Centre of Characteristic Food, Chongqing 400715,China;Market Supervision and Management Bureau of Xishui County,Guizhou 564600,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第11期97-104,共8页
Food and Fermentation Industries
基金
四川省教育厅川菜研究中心项目(CC17Z05).
关键词
酸肉
蛋白质
降解
消化率
sour pork meat
protein
degradation
digestibility
