超声波协同半胱氨酸促进木瓜蛋白酶对冷鲜牛肉嫩化作用的研究  

Effect of Ultrasound and Cysteine on the Promotion of Papain on Chilled Beef Tenderness

作　　者：董世容 刘雨蝶 杨希 贾银花 刘达玉[1] 邹强[1] DONG Shirong;LIU Yudie;YANG Xi;JIA Yinhua;LIU Dayu;ZOU Qiang(School of Food and Biological Engineering,Chengdu University,Chengdu 610016,China;Sichuan Fansaoguang Food Group Co.,Ltd.,Chengdu 610037,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610016 [2]四川饭扫光食品集团股份有限公司,四川成都610037

出　　处：《食品科技》2023年第7期85-91,共7页Food Science and Technology

基　　金：四川省重点研发项目(2022YFS0512,2022YFQ0067,2021YFN0008)。

摘　　要：为解决木瓜蛋白酶在低温条件下对冷鲜肉嫩化效果差的问题,研究利用超声波在水溶液中的空化作用,并结合游离半胱氨酸对木瓜蛋白酶的激活和保护作用,进行组合嫩化实验。在4℃下,测定组合嫩化肉块与传统单一嫩化解冻肉中木瓜蛋白酶活力、肌原纤维小片化指数、蛋白质凝胶电泳图谱、肌动蛋白相对含量指标。结果显示:与传统单一的嫩化方式相比,在超声浴中添加游离半胱氨酸,随着超声处理时间延长,木瓜蛋白酶活力呈先上升后下降趋势,但下降速度有所降低;肌原纤维小片化指数显著增大;肉块表层与深层肌原纤维蛋白均发生不同程度的水解,肌动蛋白相对含量大幅降低,从而显著改善了冷鲜肉的嫩度。该结果为超声波协同半胱氨酸促进木瓜蛋白酶对肉块品质的影响研究提供了理论基础。In order to solve the problem that papain has poor tenderizing effect on chilled fresh meat at low temperature,this study conducted a combined tenderizing test by using the cavitation effect of ultrasound in aqueous solution,combined with the activation and protection of free cysteine on papain.The indexes of papain activity,myofibrillar fragmentation index(MFI),protein gel electrophoretogram and relative content of actin in the combined tenderized meat and traditional single tenderized and thawed meat were measured at 4℃.The results showed that compared with the traditional single tenderizing method,the papain activity increased first and then decreased with the extension of ultrasonic treatment time when free cysteine was added to the ultrasonic bath,but the rate of decline was somewhat lower;The MFI significantly increased;The myofibrillar protein on the surface and deep layers of meat pieces were hydrolyzed to varying degrees,and the relative content of actin was significantly reduced,thus significantly improving the tenderness of chilled fresh meat.The results provide a theoretical basis for the study of the effect of ultrasound and cysteine on the quality of meat pieces by promoting papain.

关 键 词：冷鲜牛肉 木瓜蛋白酶 超声波 游离半胱氨酸 嫩化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]