米酒乳杆菌对风鸭肌肉蛋白质降解的影响  

Effects of Lactobacillus sake on Proteolysis of Dry-Salted Duck

作　　者：许慧卿[1] 蒋云升[1] 王畏畏[1] 汪志君[1] 董杰[1] 

机构地区：[1]扬州大学旅游烹饪(食品科学)学院

出　　处：《食品与发酵工业》2008年第2期145-148,共4页Food and Fermentation Industries

基　　金：江苏省"十一五"农业科技攻关项目(BE2006324)

摘　　要：以米酒乳杆菌(Lactobacillus sake)为发酵剂加工风鸭,研究其在风鸭加工过程中对肌肉蛋白降解的影响。用SDS-PAGE电泳分析蛋白质的降解规律,同时比较加工初期及末期游离氨基酸的变化,并以不接菌样品为对照。结果表明,与对照样相比,米酒乳杆菌促进了肌浆蛋白与肌原纤维蛋白的降解,显著增加了游离氨基酸的总量;产鲜氨基酸、苦味氨基酸的总量和比例均显著增加;必须氨基酸总量显著增加,比例未发生显著变化;甜味氨基酸的总量未发生显著变化,比例显著下降。总之,米酒乳杆菌是一种优良的发酵剂。Effects of Lactobacillus sake on proteolysis during processing of dry-salted duck were studied without bacterial such as CK. SDS--PAGE was used to analyze proteolysis of dry-salted duck samples at different processing phases and the free-amino acid （FAA） were tested. The results showed that compared with CK, the levels of proteolysis were accelerated and contents of FAA were increased significantly by L. sake. The results showed that contents and rates of FAA with relish and the bitter FAA increased significantly than CK; contents of essential amino acid increased significantly than CK, but rates of essential amino acid had no significant difference; contents of FAA with sweet had no significant difference than CK, and rates of sweet FAA decreased significantly. In conclusion, L. sake wasone kind of excellent starter culture.

关 键 词：米酒乳杆菌 风鸭 蛋白质降解 游离氨基酸 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]