潮汕猪肉脯加工过程中蛋白质的降解研究

Study on the protein degradation in Chaoshan dried pork slices processing

研究了潮汕猪肉脯的加工过程中蛋白质的降解规律。结果表明:加工过程中的总氮含量呈上升趋势,其中腌制期过后上升较为明显;非蛋白态氮含量及氨基酸态氮含量都呈现上升趋势,在烘干期和烤制期上升明显;加工过程中游离氨基酸总量以及各组分氨基酸含量逐渐增加,各组分氨基酸的比例变化各不相同;加工过程中肽在不断发生降解作用,大分子肽段(>10000 u)逐渐减少,而小分子肽段(<1000 u)逐渐增多。

The degradation of protein in the processing of Chaoshan dried pork slices was studied. The results showed that the total nitrogen content in the process was increased, and the increase was obvious after curing period. The content of non-protein nitrogen and amino acid nitrogen content showed an increasing trend, which was obviously increased during drying and curing period. The total amount of free amino acids and the amino acid content of each component gradually increased, and the proportion of amino acids in each component varied. In the process of processing, peptides were continuously degraded, and the macromolecules （〉10000 u） were gradually reduced, while the small molecule peptides （〈1000 u） were gradually increasing.