发酵剂及猕猴桃蛋白酶促进马肉发酵香肠蛋白质的降解

Starter and Actinidin Promote Protein Degradation of Horse Meat Fermented Sausage

为了提高马肉发酵香肠的品质,添加发酵剂和猕猴桃蛋白酶,促进其发酵成熟和肌肉蛋白质的降解。以新鲜马肉和马脂肪为原料,分别设计三个试验组,一组为对照组,另两组为处理组;对照组不采取处理,而两个处理组添加2%的发酵剂和0.05%的猕猴桃蛋白酶,并在相应条件下进行发酵,检测其总氮、非蛋白氮等指标,并通过SDS-PAGE电泳分析其肌肉蛋白质的降解情况。结果表明,灌肠后(0 d)各组总氮含量为3.09 g/100 g左右,而加工结束后(28 d),对照组(CK组)、发酵组(A组)、猕猴桃蛋白酶组(B组)总氮含量分别是3.41 g/100 g、3.85 g/100 g及4.15 g/100 g,说明总氮含量明显上升,并且发酵剂和猕猴桃蛋白酶的影响显著;28 d CK组、A组、B组非蛋白氮含量分别为0.42 g/100 g、0.52 g/100 g、0.65 g/100 g,与0 d非蛋白氮含量0.22 g/100 g相比,CK组上升1.9倍,A组上升2.4倍,B组上升2.9倍;SDS-PAGE电泳结果表明,在整个加工过程中A组与B组肌浆蛋白逐渐发生降解,大分子条带发生了明显的变化,发酵剂对马肉发酵香肠肌浆蛋白和肌原纤维蛋白的降解有显著的促进作用,猕猴桃蛋白酶对肌浆蛋白的影响显著,并比发酵剂大,但对肌原纤维蛋白的作用不大。

In order to improve the quality of horse meat fermented sausage,starter and actinidin were added to promote the fermentation mature and degradation of muscle protein.Fresh horse meat and horse fat were chose as raw materials.Three test groups were designed.One was the control group and the other two groups were the treatment group.The two treatment groups added 2% starter and 0.05% actinidin,and fermented under the corresponding conditions.the contents of total nitrogen,non-protein nitrogen were detected.The degradation of muscle protein was analyzed by SDS-PAGE.Results showed that the total nitrogen content of each group(0 d)was about 3.09g/100g.After processing(28 d),the total nitrogen content of control group(CK group),fermentation group(group A)and actinidin group(group B)were 3.41g/100g,3.85g/100g and 4.15g/100g,respectively,indicating that the total nitrogen content increased significantly.The effects of starter and actinidin on protein degradation were significant.The non-protein nitrogen contents of the CK group,A group,B group on 28 d were 0.42 g/100 g,0.52 g/100 g,0.65 g/100 g respectively.Compared with 0d(0.22g/100g),the non-protein nitrogen content of CK group increased by 1.9 times,group A increased by 2.4 times,group B increased by 2.9 times.Results of SDS-PAGE electrophoresis showed that the sarcoplasmic protein of group A and group B gradually degraded during the whole processing,and the macromolecular bands changed significantly.The starter significantly promoted the degradation of sarcoplasmic protein and myofibrillar protein of horse meat fermented sausage.Actinidin can also promote the sarcoplasmic protein degradation and have better effect than starter,but it has little effect on myofibrillar protein.