木瓜蛋白酶嫩化鸭肉效果的研究

Study of Papain on Tenderness of Duck Muscle

以剪切力为评价指标,采用单因素实验和响应面优化实验对木瓜蛋白酶嫩化鸭肉的工艺进行了优化。实验结果表明,鸭肉的最佳嫩化工艺条件为:嫩化温度31.33℃、p H为6.72、木瓜蛋白酶用量686.92U/g、嫩化时间为40min。采用逐步回归拟合,得到剪切力(N)对嫩化温度℃(A),p H(B),酶用量(C)的模型如下:N=540.5717-0.8832A+1.145448B-70.2707C-0.2869BC+0.00637A2+0.012027B2+5.999425C2,此时预测最大剪切力为20.39N。经修正后嫩化温度30℃、p H为6.7、木瓜蛋白酶用量690U/g、嫩化时间为40min,此条件下剪切力的预测值为21.32N,实测值为22.14N。SDS-PAGE电泳图谱显示嫩化组鸭肉大分子蛋白被水解成小分子,透射电镜发现经过嫩化的鸭肉肌原纤维Z线断裂,肌节变短,出现了肌原纤维小片化现象和结缔组织的降解。本研究表明木瓜蛋白酶对鸭肉有极好的嫩化作用,为鸭肉质地的改善提供了良好的方案。

The main single factor experiments and response surface optimization experiments were used to study the tenderizing effect of duck meat with papain. Experimental results showed that optimal processing of tenderization：temperature 31.33℃, pH 6.72, papain concent 686.92U/g and time 40 min. The model of shear force to the tenderizing temperature（A）, pH（B）, papain concent（C） was： shear force（N）=540.5717-0.8832A＋1.145448B-70.2707C-0.2869BC＋0.00637A^2＋0.012027B^2＋5.999425C^2, and prediction of shear force was 20.39 N. Revised meat tenderizer temperature 30℃, pH 6.7, 690U/g dosage of papain, meat tenderizer for 40 min, the predicted value of the shear stress under the condition of 21.32 N, the measured values is 22.14 N. A representative protein pattern by SDS-PAGE showed that papain played a major role in hydrolyzing large molecules into small molecules. Transmission electron microscope（TEM） indicated the preferential degradation of Z filaments of muscle treated with papain resulting in short sarcomeres, extensive fragmentation of myofibrils and connective tissue. Papain is a kind of effective tenderizing enzyme on duck muscle and the research results provided a good solution in meat texture improvement.