枯草芽孢杆菌弹性蛋白酶对蛋白质水解及肉类嫩化的效果

Effects of elastase from Bacillus subtilis on hydrolyzation of protein and tenderization of meat

以枯草芽孢杆菌紫外诱变株BEM01产生的弹性蛋白酶为材料,探讨了该酶对蛋白质分解和肉类嫩化的影响。采用茚三酮法和称重法研究枯草芽孢杆菌弹性蛋白酶、胰弹性蛋白酶、木瓜蛋白酶对弹性蛋白、明胶、干酪素、牛血清白蛋白及牛肉、牛肚、牛筋、猪肉和猪皮5种肉类蛋白质的分解效果,并对酶处理后的肉类测定其剪切力和进行感官评定。结果表明:枯草芽孢杆菌弹性蛋白酶、胰弹性蛋白酶可以不同程度的降解这些蛋白质,木瓜蛋白酶也能降解除弹性蛋白外的其他蛋白质。弹性蛋白酶处理的肉类样品的嫩度明显优于木瓜蛋白酶处理的肉类样品。枯草芽孢杆菌弹性蛋白酶有望替代木瓜蛋白酶成为一种新型的肉类嫩化剂。

The hydrolyzation and tenderization effect of a new elastase from the Ultraviolet-mutagenesis strain BEM01 of Bacillus subtilis was investigated on meat,because there were different characteristics from different microbic elastases.An experiment was made to study degradation effect of elastase from Bacillus subtilis,pancreatic elastase and papain on elastin,gelatin,casein,bovine serum albumin and several meat proteins including beef,cattle stomach,cattle ligamentum,pork and hogskin by ninhydrin colorimetry and weighting method,and determine shearing force and evaluate sense of meat treated with above three kinds of enzyme.This test showed that these proteins could be degraded by Bacillus subtilis elastase and pancreatic elastase.Papain could hydrolyze above proteins except elastin.Moreover the tenderness of meat samples treated with elastase was obviously superior to that with papain.These findings suggest that Bacillus subtilis elastase is a promising substitute for papain as a favourable meat tenderizer.