南京板鸭加工过程中肌肉蛋白降解的研究

Study on Processing Proteolysis for Nanjing Dry-salted Duck

南京板鸭加工过程中的肌肉蛋白降解对其特殊风味的形成具有重要意义。本研究以南京板鸭不同加工阶段为研究对象,采用SDS-PAGE电泳分析板鸭肌肉蛋白的降解及其变化规律,检测板鸭加工各阶段游离氨基酸(FAA)含量。结果表明:在板鸭加工各阶段中蛋白质发生不同程度的降解,并随着加工工艺的进行蛋白分解量增多,游离氨基酸含量有不同程度增加。

The processing proteolysis of Nanjing dry-salted duck plays an important role in the forming of its special flavor. In this experiment, SDS-PAGE was used to analyze proteolysis of dry-salted duck samples of different processing phases and the changes of proteolysis were also studied. The free-amino acid （FAA） were assayed the results showed that different levels of proteolysis appear in each processing phase and the level of proteolysis increases with the processing. The contents of FAA increase in relatively different degrees.