摘要
为探究产蛋白酶乳酸菌在风干牛肉发酵过程中对肌原纤维蛋白的影响。以牛肉为研究对象,分别接种乳酸乳球菌(S-1)、格氏乳球菌(S-2)、戊糖片球菌(S-3)制备风干牛肉,以不添加发酵剂的样品为对照组(CK),采用理化分析和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate polyacrylamide gel electrophoresis,SDS-PAGE)技术检测风干牛肉发酵过程中肌原纤维蛋白降解情况。结果表明,在发酵和贮藏阶段,非蛋白氮、氨基酸态氮、TCA-可溶性肽含量随着发酵时间延长而逐渐升高,且接种组显著高于对照组(P<0.05),其中S-1组和S-2组样品中非蛋白氮、氨基酸态氮、TCA-可溶性肽含量均显著高于S-3组(P<0.05)。各组样品中氨基酸态氮含量均有增加,其中S-1组氨基酸态氮增加最多,达到577.68 mg/100 g,但实验组间无显著差异(P>0.05)。S-1组和S-2组样品中总游离氨基酸的含量显著增加(P<0.05),SDS-PAGE结果显示接种组中蛋白质降解程度明显高于对照组。在风干牛肉的制作过程中,接种产蛋白酶乳酸菌可以明显提高蛋白质的降解程度,三株乳酸菌中S-1组对蛋白质的降解作用最明显。
In order to improve the quality of dried beef products,the impact of protease-producing lactic acid bacteria on the degradation of beef protein was clarified.Three lactic acid bacteria(LAB)strains with high protease-producing ability were inoculated in the dried beef,namely Lactococcus lactis(S-1),Lactococcus gracilis(S-2)and Pediococcus pentosaceus(S-3).The samples without adding starter were used as control group(CK).Instrumental analysis and sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)were used to detect the protein degradation of dried beef.The results showed that the contents of non-protein nitrogen,amino acid nitrogen and TCA-soluble peptide increased gradually with the extension of fermentation time,and the inoculation group was significantly higher than the CK group(P<0.05).The contents of non-protein nitrogen,amino acid nitrogen and TCA-soluble peptide of protease-production LAB S-1 and S-2were significantly higher than those of S-3 group(P<0.05).The content of amino acid nitrogen in each group increased,and the amino acid nitrogen in S-1 group increased the most,reaching 577.68 mg/100 g,but there was no significant difference between the inoculation groups(P>0.05).The total free amino acids in the samples of S-1 and S-2 groups were significantly increased(P<0.05).SDS-PAGE results showed that the protein degradation degree of the inoculation group was significantly higher than that of the CK group.In the process of dried beef production,inoculation of protease-producing lactic acid bacteria could significantly improve the degree of protein degradation,and S-1 group had the most obvious effect on protein degradation.
作者
王俊钢
李宇辉
岳建平
刘成江
王刚
刘世琳
WANG Jungang;LI Yuhui;YUE Jianping;LIU Chengjiang;WANG Gang;LIU Shilin(Biology and Food Engineering Department,Bozhou University,Bozhou 236800,China;Institute of Agro-products Processing Science and Technology,Xinjiang Academy of Agricultural and Reclamation Science,Shihezi 832000,China;Key Laboratory of Agro-Products Processing,XinJiang Academy of Agricultural and Reclamation Science,Shihezi 832000,China;Emin County Xinda Tongchuang Biological Engineering Limited Liability Company,Ili Kazak Autonomous Prefecture 834699,China)
出处
《食品工业科技》
CAS
北大核心
2022年第8期117-123,共7页
Science and Technology of Food Industry
基金
国家自然科学基金地区科学基金(31860437)
新疆生产建设兵团中青年领军人才项目(2020CB024)
兵团科技创新人才计划,“强企”科技创新骨干人才计划项目(2021CB004)。
