接种混合发酵剂生产的低酸度川味香肠加工过程中的蛋白质降解  

Protein degradation of low acidity Sichuan- style sausage inoculated mixed strains during processing

作　　者：孙霞[1] 巩洋[1] 杨勇[1] 杨敏[1] 卿丹丹 李跃文[1] 李静[1] 何利[1] 李诚[1] 胡滨[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2015年第13期66-71,共6页Science and Technology of Food Industry

基　　金：四川省科技厅成果转化项目(2013NC0052)

摘　　要：接种发酵剂并在控温控湿条件下生产低酸度川味香肠,对蛋白质降解情况进行研究,并与自然条件下生产的传统川味香肠(对照组)相比较,揭示低酸度川味香肠加工过程中蛋白质变化规律。结果显示:干燥结束时,低酸度川味香肠的总氮、非蛋白氮和氨基酸态氮分别为4.40%、0.426%和0.366%,均高于对照组;低酸度川味香肠的游离氨基酸总量为605.06mg/100g,高于对照组的497.47mg/100g(p<0.01);肌浆蛋白和肌原纤维蛋白在成熟过程中逐渐降解,大分子条带在干燥过程中发生了明显降解(p<0.05),低酸度川味香肠的蛋白质降解更为显著(p<0.05)。The low acidity Sichuan- style sausage was processed with inoculated starter under controlling temperature and humidity,compared with traditional Sichuan-style natural fermentation sausage（control group）to verify the protein change during processing.The results showed that total nitrogen,non-protein nitrogen and amino acidic nitrogen were 4.40% ,0.426% and 0.366%, respectively, which were higher than control group at the end of drying.The content of all free amino acid of low acidity Sichuan-style sausage was 605.05mg/100g （p 〈 0.01 ）, which was higher than control group （497.47mg/100g） at the end of drying. The sarcoplasmic protein and myofibrillar protein were degraded gradually during ripening, and the protein of molecular weight greater were degraded obviously（p 〈0.05）.The protein of low acidity Sichuan-style sausage was degraded significantly during processing compared with control group （ p 〈 0.05）.

关 键 词：低酸度川味香肠 蛋白质降解 游离氨基酸 肌浆蛋白 肌原纤维蛋白 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]