木糖葡萄球菌对风鸭蛋白质降解的影响  

Effects of Staphylococcus xylosus on proteolysis of dry-salted duck

作　　者：许慧卿[1] 汪志君[1] 蒋云升[1] 王畏畏[1] 

机构地区：[1]扬州大学旅游烹饪(食品科学)学院,江苏扬州225001

出　　处：《食品工业科技》2008年第11期153-155,162,共4页Science and Technology of Food Industry

基　　金：江苏省"十一五"农业科技攻关项目(BE2006324)

摘　　要：以木糖葡萄球菌(Staphylococcus xylosus)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:与对照相比,木糖葡萄球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;产鲜氨基酸的总量和比例均显著增加;必需氨基酸、甜味氨基酸和苦味氨基酸总量显著增加,比例显著下降。总之,木糖葡萄球菌是一种优良的发酵剂。Effects of Staphylococcus xylosus on proteolysis during the processing of dry-salted duck were studied with that no bacterial as CK.SDS-PAGE was used to analyze proteolysis of dry-salted duck samples of different processing phases and the free-amino acid （FAA） were tested as well. The results showed that compared with CK,the levels of proteolysis were accelerated and contents of FAA were increased significantly by S.xylosus. The results also showed that contents and rates of FAA with relish increased significantly than CK,contents of essential amino acid, FAA with sweet and FAA with bitter increased significantly than CK,but rates of essential amino acid, FAA with sweet and FAA with bitter decreased significantly. In conclusion, S.xylosus was a kind of excellent starter culture.

关 键 词：木糖葡萄球菌 风鸭 蛋白质降解 游离氨基酸 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]