宣威火腿加工过程中的蛋白质降解规律

Protein Hydrolysis of Xuanwei Ham during Processing

摘要:

采用双向凝胶电泳技术结合基质辅助激光解析电离-串联飞行时间质谱，研究了以宣威杂交猪后腿按传统工艺加工的宣威火腿在腌制前（24 h）、腌制结束（18 d）、风干结束（125 d）、成熟中期（250 d）、成熟结束（360 d）等5个阶段的股二头肌的蛋白质降解规律。也分析了组织蛋白酶在宣威火腿加工过程中的活性变化规律。研究显示，宣威火腿在各个阶段的蛋白质斑点数分别为1533、1523、1402、1196与1018个，而组织蛋白酶B和L的潜在活力在火腿加工结束时的残余活力分别为腌制前的10.25%和8.56%。可见，肌肉蛋白质在宣威火腿加工过程中存在明显的降解情况，其中成熟中期到成熟结束阶段的蛋白降解更为突出，而组织蛋白酶B和L的潜在活力在加工过程中均逐渐下降。

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.