高压与加热协同处理对牛肌肉中蛋白酶活性的影响

马汉军; 周光宏; 余小领; 高海燕; 潘润淑; D. A. Ledward

doi:10.11858/gywlxb.2011.01.014

高压与加热协同处理对牛肌肉中蛋白酶活性的影响

doi: 10.11858/gywlxb.2011.01.014

1.
河南科技学院食品学院，河南新乡 453003；
2.
南京农业大学教育部肉品加工与质量控制重点实验室，江苏南京 210095；
3.
Department of Food Biosciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, UK

详细信息

通讯作者:
马汉军

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出版历程
- 收稿日期: 2009-08-20
- 修回日期: 2009-10-14
- 刊出日期: 2011-02-15

Effects of Combined High Pressure and Thermal Treatment on Protease Activities in Beef Muscle

1.
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;
2.
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China;
3.
Department of Food Biosciences, University of Reading, P.O.Box 226, Whiteknights, Reading RG6 6AP, UK

More Information

Corresponding author: MA Han-Jun

摘要

摘要: 在不同温度（20～60 ℃）和压力（0.1～600 MPa）下处理20 min，对牛肌肉中蛋白酶活性的影响进行了研究。结果显示：室温下，随着处理压力的增加，酶的活力显著下降，而压力达400 MPa 及以上时，酶的活力则没有明显变化，同时在pH值为3和7.5时酶的活性几乎完全丧失。200 MPa以下的压力处理使肌肉中游离氨基酸总量显著上升，压力继续升高，游离氨基酸含量增加的幅度随之降低。400 MPa及以上压力处理使胰蛋白酶对蛋白质的消化性增强。在40 ℃温度、200 MPa压力下的处理，酶的活性没有明显下降，氨基酸总量也未发生明显变化。随着压力的升高酶的活性逐渐丧失，600 MPa时，酶在pH值为7.5时几乎完全失活，氨基酸总量急剧下降。60 ℃温度下，部分酶仍具有一定活力，200 MPa没有造成酶活力的明显变化，然而游离氨基酸的含量则显著增加。600 MPa压力下几乎使所有酶丧失活力，游离氨基酸的含量也明显降低。40~60 ℃温度下的压力处理，胰蛋白酶对蛋白质的降解作用表现出相同的规律，200 MPa时与对应的处理温度相比没有明显变化，600 MPa时显著提高。实验结果显示，高压和温度结合处理能调节蛋白酶的活性，提高肉类品质。
- 高压 /
- 热处理 /
- 牛肌肉 /
- 蛋白酶活性
Abstract: The effects of combined high pressure (0.1～600 MPa) and temperature (20～60 ℃) treatment for 20 min on beef protease activities were studied. The results showed that the protease activities decreased with increasing pressure up to 400 MPa at room temperature, after which there was no significant change of them. The content of free amino acid increased significantly at 200 MPa and then the increased speed decreased with the pressure increasing. 400 MPa or higher pressure treatment at room temperature resulted in the increase of tryptic digestibility of protein in beef extract. There was no significant effect on protease activities and free amino acid content in beef after pressurized at 200 MPa, 40 ℃, but the protease was almost completely inactivated at pH 7.5 and free amino acid content reduced rapidly after treated at 600 MPa, 40 ℃. Part of protease activities survived in beef muscle when heated at 60 ℃. They did not change significantly when treated at 200 MPa, 60 ℃, but the free amino acid content increased obviously. Treatment of 600 MPa at 60 ℃ resulted in the inactivation of almost all the proteases and the free amino acid content also decreased markedly. The similar changes of tryptic digestibility of protein in beef extract were found when pressure applied at 40～60 ℃. 200 MPa treatment did not cause significant changes and 600 MPa treatment induced the tryptic digestibility of protein marked increase. These results suggested that high pressure treatment combined with heating could regulate proteases activities of beef and improve its quality.
- high pressure /
- thermal treatment /
- beef muscle /
- protease activities

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