Alcalase对高沟捆蹄肌肉蛋白质水解变化规律研究

张迎阳; 强敏; 章建浩

doi:10.13386/j.issn1002-0306.2016.21.039

Alcalase对高沟捆蹄肌肉蛋白质水解变化规律研究

Study on muscle protein hydrolysis by Alcalase and optimization pickled process of Gaogou bundle hoof

摘要

摘要: 以猪后蹄肉为原料,在腌制过程添加Alcalase作为酶解剂,并通过响应曲面实验法优化酶解工艺;通过SDSPAGE电泳分析及游离氨基酸组分分析Alcalase对捆蹄蛋白质的酶解作用规律。结果表明,Alcalase在腌制温度为4~16℃时,对促进高沟捆蹄蛋白质水解及提高其感官品质有显著的促进的作用(p<0.05),过量的Alcalase(大于1.6 U/g)会导致蛋白质过度水解,不利于产品的感官品质。响应曲面法优化捆蹄加工工艺结果为:Alcalase添加量1.32 U/g、腌制温度14.2℃、腌制时间21.3 d,产品蛋白质水解指数为14.81%,感官评分92.47。另外,添加Alcalase蛋白酶后,捆蹄中高分子蛋白(≥120 ku)有明显的分解作用,并且在30~40 ku及50~70 ku处,蛋白质条带逐渐累积;Ala、Leu、Val、Tyr、Phe、Ile、Gly、His有显著的增加,而Pro、Glu含量显著降低(p<0.05)。因此,Alcalase能显著促进捆蹄中蛋白质的分解,提高产品的感官品质,可以应用于捆蹄产业的生产加工。

Abstract: In this study,hind hoof meat was used to produce bundle hoof with Alcalase as curing agent and the process was optimized by response surface method.Enzymatic hydrolysis of Alcalase on bundle hoof protein was analyzed by the method of SDS-PAGE electrophoresis and free amino acids released. The result showed that Alcalase could promote proteolysis and improve the sensory quality of bundle hoof with pickled temperature at4~16 ℃. Bundle hoof protein could be excessive hydrolysis and had bad sensory quality with the Alcalase dosage higher than 1.6 U / g. The result of bundle hoof processing optimized by test of response surface was Alcalase dosage was 1.32 U / g and pickled temperature was 14.2 ℃ and pickled time was 21.3 d,then PI was 14.81% and sensory evaluation was 92.47. SDS-PAGE electrophoresis showed protein hands with higher than 120,30 ~ 40 ku and 50~70 ku were decomposition significantly,then Ala,Leu,Val,Tyr,Phe,Ile,Gly,His was significant increased and Pro,Glu( p < 0.05) was decreased significantly. It was could be conclude that Alcalase could significantly promote the decomposition of bundle hoof protein and improve the sensory quality of the product.So the Alcalase could be applied to bundle hoof production.