木瓜蛋白酶和菠萝蛋白酶对牛肉的嫩化效果研究

Studies on Tenderizing Effects of Papain and Bromelain on Beef

蛋白酶具有水解肌纤维膜和肌原纤维蛋白质作用,故其作为肉类嫩化剂应用广泛,但不同的蛋白酶具有较强的专一性。本文采用化学提取法分别从木瓜及菠萝中提取出木瓜蛋白酶及菠萝蛋白酶,分析其酶活性,并通过对照R1、木瓜蛋白酶处理R2和菠萝蛋白酶处理R3的牛肉样品感官、镜检及剪切力等指标的对比研究了两种酶对牛肉的嫩化效果。结果表明:本试验提取的菠萝蛋白酶活力(8752.7±3.3U·g^-1)高于木瓜白酶(6348.0±2.6U·g^-1),二者均具有较好的嫩化效果,牛肉综合感官效果和牛肉纤维断裂程度的镜检结果均表现为菠萝蛋白酶处理R3>木瓜蛋白酶处理R2>对照R1,剪切力则为对照R1>木瓜蛋白酶处理R2>菠萝蛋白酶处理R3。综合说明,本试验提取的菠萝蛋白酶对牛肉的嫩化效果优于木瓜蛋白酶,这与所提取的酶活力结果一致。

Proteinase has the functions of hydrolyze sarcolemma and myofibrillar protein,so it was widely used as meat tenderizer,but different proteases have strong specificity.The experiment was conducted to study the tenderizing effects of papain and bromelain on beef by the comparison of sensory,microscopic and shear forces among the beef treatments of control (R1),papain (R2) and bromelain (R3),the papain and bromelain were extracted from papaya and pineapple,respectively.The results showed that in this experiment,the activity of bromelain (8 752.7±3.3 U·g^-1) was higher than that of papain (6 348.0±2.6 U·g^-1).In the three treatments,the beef sensory scores and the microscopic results of the beef fiber breakage degree showed that R3>R2>R1,while the shear forces were R1>R2>R3.Comprehensively,both the papain and bromelain extracting in the experiment had good tenderizing effects,and the later one was better than the former one,which was consistent with the results of enzyme activity extracted.