Protein Hydrolysis of Xuanwei Ham during Processing
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Abstract:
The protein hydrolysis of egged biceps femoris of Xuanwei ham, produced from 30 green hams by the traditional processing techninology, during five periods of processing (24 h, 18 d, 125 d, 250 d, 360 d), was characterized using two-dimensional gel electrophoresis (2-DE) and matrix-assisted laser desorption ionization-time of flight-time of flight-mass spectrometry (MALDI-TOF/TOF MS). The cathepsin activity was also monitored during the processing. The results indicated that, the mature protein spots of Xuanwei ham during 5 stage were 1533, 1523, 1402, 1196 and 1018, respectively, and the residual activity of cathepsin B and L in ham processing was 10.25% and 8.56%, respectively. The hydrolysis of muscle protein distinctly occurred during the processing of Xuanwei ham, which was more distinct at the stage from 250 to 360 days. The activity of cathepsin B and L decreased gradually during processing.
