红曲菌发酵对广式腊肠颜色和蛋白质降解的影响  

Effect of Monascus fermentation on color and proteolysis of Cantonese sausage

作　　者：金二庆 廖顺[1] 彭聪[1] 王倩倩[1] 吴建中[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品工业科技》2017年第9期139-144,共6页Science and Technology of Food Industry

基　　金：农业部农业科技成果转化项目(2014GB2E000037);广东省星火计划科技计划项目(2013B020503051)

摘　　要：采用GIM3.439紫红曲菌发酵广式腊肠,研究红曲菌发酵对广式腊肠的色泽、p H、氨基酸态氮含量和感官品质的影响;运用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)和高效液相色谱(HPLC)等方法对广式腊肠中蛋白质、肽、游离氨基酸进行检测,分析红曲菌发酵过程中广式腊肠蛋白质的降解,初步研究了红曲菌发酵对广式腊肠中游离氨基酸的影响。结果表明:红曲菌发酵能够加深广式腊肠的红色;在发酵6 h时,发酵组氨基酸态氮含量达0.14%;电泳结果表明,红曲菌发酵对水溶性和盐溶性大分子蛋白降解均有促进作用,能够增加产品中小分子肽及游离氨基酸的总量;游离氨基酸总量由580 mg/100 g增加到930 mg/100 g。红曲菌发酵不仅使产品色泽更加诱人,而且使发酵后腊肠滋味更加丰富、浓郁,提高了腊肠的感官品质和营养价值。The effects of GIM3.439 Monascus fermentation on the Cantonese sausage was determined during fermentation conditions by comparing the color, pH, amino acidic nitrogen and sensory quality. The SDS-polyacrylamide gelelectrophoresis （SDS-PAGE ）and high performance liquid chromatography （HPLC）were used to study the changes of protein, peptide and free amino acid （FAA）during fermentation in Cantonese sausage.The results showed that the color of the fermented sausages is much redder than the control group. The content of amino acidic nitrogen of fermented sausages increased to 0.14%.SDS-PAGE pattern of water-soluble proteins and salt-soluble proteins throughout the fermenting in two groups indicated that fermentation of Monascus can promote the degradation of water- soluble and salt- soluble macromolecule proteins, and increase the total amount of small peptide and free amino acid in the product.The total amount of free amino acids increased from 580 rag/100 g to 930 mg/100 g.Monascus fermentation not only makes the product more attractive color,but also enriched the free amino acid content of sausage, and improve the sensory quality and nutritional value of sausage.

关 键 词：红曲菌 发酵 广式腊肠 蛋白质 降解 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]