为了促进干腌羊火腿肌肉蛋白质降解，加快其风干成熟进程，缩短加工周期，提高羊火腿的品质，在干腌羊火腿中添加生姜蛋白酶和猕猴桃蛋白酶。以带骨鲜羊后腿肉为试验材料，分别设计一个对照组和两个试验组；对照组不采取处理，而试验组分别添加0.05%的生姜蛋白酶和猕猴桃蛋白酶，并在相应条件下进行风干成熟，检测干腌羊火腿的总氮（Total nitrogen，TN）含量、非蛋白氮（Non-protein nitrogen，NPN）含量和蛋白质降解指数（Proteolysis index，PI）等蛋白质降解指标，并通过SDS -PAGE（聚丙烯酰氨凝胶电泳）分析了干腌羊火腿肌肉蛋白质的降解情况。结果表明，与对照组相比，猕猴桃蛋白酶处理组和生姜蛋白酶处理组的TN含量风干成熟后分别增加了1.2倍和1.3倍、NPN含量分别增加1.5倍和1.7倍、PI分别上升1.2倍和1.3倍；SDS-PAGE分析结果表明，生姜蛋白酶降解肌肉蛋白的效率较猕猴桃蛋白酶强。通过蛋白质将指数和SDS-PAGE电泳结果可知，生姜蛋白酶对肌肉蛋白的降解程度比猕猴桃蛋白酶大。

In order to promote the degradation of muscle protein of dry-cured mutton ham, accelerate the process of air-drying, shorten the processing cycle, and improve the quality of mutton ham, zingibain and actinidin were added in dry-cured mutton ham. The fresh mutton hind leg meat with bone were used as experimental materials, and a control group and two test groups were designed respectively for the experiment. The control group did not take the treatment, and the experimental group added 0.05% of zingibain and actinidin respectively, and dried under the corresponding conditions; and the protein degradation indicators such as Total nitrogen (TN) contents, Non-protein nitrogen (NPN) and Proteolysis index (PI) of dry-cured mutton ham were measured. SDS-PAGE (polyacrylamide gel electrophoresis) was used to analyze the degradation of muscle protein in dry-cured mutton ham. The results showed that compared with the control group, the TN content of the actinidin treatment group and the zingibain treatment group increased by 1.2 times and 1.3 times respectively after dry ripening, the NPN content increased by 1.5 times and 1.7 times respectively, and the PI increased by 1.2 times and 1.3 times respectively; SDS-PAGE analysis showed that the protein degradation efficiency of zingibain was better than actinidin. The Proteolysis index and SDS-PAGE electrophoresis results showed that the degradation degree of muscle protein of zingibain was higher than actinidin.

国家自然基金地区科学基金项目（31260381）；国家科技计划项目（2014BAD04B0）