重组猪肉脂肪酶对不同肉品风味的影响

Effect of Recombinant Pork Lipase on Different Meat Flavors

以重组质粒pET-LPL为模板进行PCR扩增,双酶切扩增产物和质粒载体pESC-His-BtS1-Erg20后连接,并转化至酿酒酵母感受态细胞中,构建真核表达载体pESC-His-BtS1-Erg20-LPL,获得重组菌XH1。通过电子鼻和气相色谱-质谱联用仪(GC-MS)检测重组猪肉脂肪酶对猪肉、鸡肉和鸭肉等典型肉品风味的影响。电子鼻检测结果表明,经重组脂肪酶处理后的3种肉品中,硫化物、氮氧化合物、芳香物质含量显著增加。GC-MS检测经重组脂肪酶处理后猪肉、鸡肉和鸭肉肉品中羰基类化合物含量与空白组羰基类化合物含量分别为63.79%和68.89%、9.9%和30.21%、23.78%和27.11%;2-正戊基呋喃相对含量分别为1.70%和2.23%、0.16%和3.96%、1.28%和2.21%。经重组酶处理后肉品挥发性物质显著高于空白对照,这表明重组脂肪酶能有效改善肉品原有风味,是一种优质的风味酶资源。

In this paper,the recombinant plasmid pET-LPL was used as a template for PCR amplification,the amplified product was double-enzyme digested and the plasmid vector pESC-His-BtS1-Erg20 was ligated and transformed into competent cells of Saccharomyces cerevisiae to construct the eukaryotic expression vector pESC-His-BtS1-Erg20-LPL,to obtain recombinant strain XH1.The electronic nose and gas chromatography-mass spectrometry(GC-MS)were used to detect the effect of recombinant pork lipase on typical meat flavors such as pork,chicken and duck.The results of the electronic nose test showed that the contents of sulfide,nitrogen oxides,and aromatic substances in the three meat products treated with recombinant lipase increased significantly.GC-MS detected the content of carbonyl compounds in pork,chicken and duck meat after recombinant lipase treatment and the content of carbonyl compounds in the blank group were 63.79%and 68.89%,9.9%and 30.21%,23.78%and 27.11%,respectively;The relative contents of 2-n-pentyl baran were 1.70%and 2.23%,0.16%and 3.96%,1.28%and 2.21%,respectively,which were significantly higher than the blank control,indicating that recombinant lipase can effectively improve the original flavor of meat.It is a high-quality flavor enzyme resource.