发酵鸭肌肉蛋白质的降解

Protein degradation in fermented duck

发酵鸭加工过程中肌肉蛋白质降解和小肽的变化对其特殊风味的形成具有重要意义。该研究以发酵鸭的腿肌为参试对象,在鸭坯中添加植物乳杆菌、戊糖乳杆菌、变异微球菌与汉逊德巴利氏酵母菌。通过SDS-PAGE电泳、HPLC分析,探讨了加工过程中肌肉蛋白质降解和小肽的变化规律。结果表明:与对照组相比,发酵剂促进了肌肉蛋白质的降解,且在后熟的过程中蛋白质分解量增多,小肽总量增加。

During duck fermentation,the degree of protein degradation and peptides changes have an important influence on its unique flavour.In this study,a ferment containing Lactobacillus plantarum,Pentose cerevisiae,Staphylococcus aureus,and Dabaryom yces hansenula were innoculted on the legs of duck during fermentation.SDS-page electrophoresis and HPLC analysis of the leges of fermented duck and naturally fermented（without applying ferment） ones showed that the ferment facilitate the degradation of protein and the break down of peptides in duck legs,leading to the increase of amino acids,which would play an key role in flavor improvement as a result.