枯草芽孢杆菌产弹性蛋白酶对肉嫩化的工艺研究

Study on application of extracellular elastase by Bacillus. Subtilis in meat

从前期研究枯草芽孢杆菌胞外分泌物中获得弹性蛋白酶,将之应用到猪肉背最长肌和牛主动脉,通过弹性蛋白酶溶液浸泡,采用嫩度计和电镜观察,发现此弹性蛋白酶作用于猪肉和主动脉,50℃,50min,添加量为4%,可以提高猪肉的嫩度。弹性蛋白酶的添加使牛主动脉的组织纹理打破,出现断裂和孔隙,可以使牛主动脉的韧度下降。

The elastase can tender the porcine longissimus dorsi muscle and the borvine aorta by adding the extracellular elastase from Bacillus. Stubtilis. By the muscle tenderness meter and electron microscopic observation,the condition of 50℃,4% addition elastase and reaction 50min had best tenderization result to pork. The ligament of borvine aorta was broken by the addition of elastase.