德汉逊氏酵母对风鸭肌肉蛋白降解的影响

Effects of Dabaryomyces hansenula on proteolysis of dry-salted duck

以德汉逊氏酵母(Dabaryomyces hansenula)为发酵剂,研究其在风鸭加工过程中对肌肉蛋白降解的影响;通过SDS-PAGE电泳分析蛋白质的降解规律,比较加工初期与末期游离氨基酸含量的变化。结果表明:与对照相比,德汉逊氏酵母可促进肌浆蛋白和肌原纤维蛋白的降解,但游离氨基酸总量并未显著增加;必需氨基酸总量和比例均显著增加;鲜味氨基酸总量和比例显著下降,甜味氨基酸和苦味氨基酸总量和比例未发生显著变化。在以德汉逊氏酵母为发酵剂时应与其他发酵剂混合使用。

Effects of Dabaryomyces hansenula on proteolysis during processing of dry-salted duck were studied with that with no bacterial as CK. SDS-PAGE was used to analyze proteolysis of dry-salted duck samples of different processing phases and the free-amino acids （FAA） were tested as well. The results showed that compared with CK, the levels of proteolysis were accelerated and contents of FAA had no significant difference by D. Hansenula. Contents and rates of essential amino acid increased significantly ; contents and rates of FAA with relish decreased significantly; contents and rates of FAA with sweet and FAA with bitter had no significant difference. In conclusion, D. Hansenula can be used as starter culture mixed with other starter culture.