[1]李莹,刘源,张丹妮,等.传统与现代工艺金华火腿蛋白质的体外消化特性研究[J].南京农业大学学报,2018,41(1):163-171.[doi:10.7685/jnau.201704007]
 LI Ying,LIU Yuan,ZHANG Danni,et al.Study on in vitro digestibility of proteins from Jinhua ham between traditional and modern processes[J].Journal of Nanjing Agricultural University,2018,41(1):163-171.[doi:10.7685/jnau.201704007]
点击复制

传统与现代工艺金华火腿蛋白质的体外消化特性研究()
分享到:

《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
41卷
期数:
2018年1期
页码:
163-171
栏目:
出版日期:
2018-01-15

文章信息/Info

Title:
Study on in vitro digestibility of proteins from Jinhua ham between traditional and modern processes
作者:
李莹12 刘源3 张丹妮3 周光宏1 徐幸莲1 李春保1 郑福平2
1. 南京农业大学肉品加工与质量控制教育部重点实验室/农业部肉品加工重点实验室/江苏省肉类生产加工与质量控制协同创新中心, 江苏 南京 210095;
2. 北京工商大学食品质量与安全北京实验室/北京食品营养与人类健康高精尖创新中心, 北京 100048;
3. 上海交通大学农业与生物学院, 上海 200240
Author(s):
LI Ying12 LIU Yuan3 ZHANG Danni3 ZHOU Guanghong1 XU Xinglian1 LI Chunbao1 ZHENG Fuping2
1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education/Key Laboratory of Meat Processing, Ministry of Agriculture/Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, China;
2. Beijing Laboratory for Food Quality and Safety/Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;
3. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
关键词:
金华火腿传统工艺现代工艺蛋白质体外消化
Keywords:
Jinhua hamtraditional processmodern processproteinin vitro digestion
分类号:
TS251.5
DOI:
10.7685/jnau.201704007
摘要:
[目的]比较传统与现代2种加工工艺条件下金华火腿蛋白质的消化特性。[方法]以传统工艺和现代工艺的金华火腿为材料,通过体外模拟胃肠道消化反应,样品经过匀浆、胃蛋白酶和胰蛋白酶消化后,测定蛋白质消化率和匀浆物粒径,并进行SDS-PAGE分析,运用LC-MS/MS分析消化产物。[结果]经胃蛋白酶和/或胰蛋白酶消化后,现代工艺火腿的消化率显著高于传统工艺(P<0.05)。酶解消化前后,现代工艺火腿的粒径值要显著小于传统工艺。SDS-PAGE凝胶条带分析结果显示:未经消化的样品条带中,传统工艺火腿的大部分蛋白条带光密度显著高于现代工艺,而经过胃蛋白酶消化后,大部分高分子质量条带消失,只有小分子质量条带在凝胶底部被采集。LC-MS/MS分析表明:传统工艺火腿蛋白质酶解产物含有的相对分子质量为1 500~2 500的肽段多于现代工艺,并且2种工艺下的火腿蛋白酶解产物大多来自于肌原纤维蛋白,尤其是肌球蛋白。[结论]现代工艺火腿的蛋白质消化特性优于传统工艺。
Abstract:
[Objectives]The aim of this study is to compare the in vitro digestibility of protein from Jinhua ham between traditional and modern processes. [Methods]The hams were made by traditional and modern processes. The samples were homogenized and digested by pepsin and trypsin. The protein digestion properties were evaluated by protein digestibility,particle size measurement,SDS-PAGE,and LC-MS/MS. [Results]Whether it was digested by pepsin or by pepsin and trypsin,the digestibility of hams made by modern process was significantly higher than those made by traditional process(P<0.05). The particle size of hams made by modern process was significantly lower than those made by traditional process before and after enzymatic hydrolysis. SDS-PAGE revealed the majority of band intensities of hams made by traditional process were significantly higher than those by modern process before enzymatic hydrolysis. The majority of band intensities were significantly lower for hams made by traditional process than those by modern process after pepsin digestion. The majority of bands disappeared and only smaller-molecular-weight fragments were collected at the bottom of the gels after pepsin and trypsin digestion. LC-MS/MS analysis revealed that hams made by traditional process had the greatest number of 1 500-2 500 molecular weight peptides in digested products,and most of the sample’s digested products came from myofibril protein,especially from myosin. [Conclusions]The protein digestion property of Jinhua ham made by modern process was better than that of Jinhua ham made by traditional process.

参考文献/References:

[1] 张亚军,陈有亮. 金华火腿蛋白降解及其影响因素的研究[J]. 中国食品学报,2005,5(3):16-24. Zhang Y J,Chen Y L. Degradation of protein and its influencing factors in Jinhua ham[J]. Journal of Chinese Institute of Food Science and Technology,2005,5(3):16-24(in Chinese).
[2] 乔发东. 干腌火腿皮下脂肪的特性与食用品质的关系[J]. 食品与发酵工业,2006,32(1):134-137. Qiao F D. The relationship between the characteristics of subcutaneous fat and the edible quality of dry-cured ham[J]. Food and Fermentation Industries,2006,32(1):134-137(in Chinese).
[3] 要萍,乔发东,闫红,等. 宣威火腿挥发性风味成分的分离与鉴定[J]. 食品科学,2004,25(2):146-150. Yao P,Qiao F D,Yan H,et al. Isolation and identification of volatile compounds of Xuanwei ham[J]. Food Science,2004,25(2):146-150(in Chinese with English abstract).
[4] 佟彤,杨浩,王桂瑛,等. 干腌火腿营养成分的研究进展[J]. 农产品加工(学刊),2013(5):47-49. Tong T,Yang H,Wang G Y,et al. Advance of nutritional composition of dry-cured ham[J]. Academic Periodical of Farm Products Processing,2013(5):47-49(in Chinese with English abstract).
[5] Di L A,Picariello G,Trani A,et al. Occurrence of beta-casein fragments in cold-stored and curdled river buffalo(Bubalus bubalis L.) milk[J]. Journal of Dairy Science,2009,92(4):1319-1329.
[6] Larrea V,Hemando I,Quiles A,et al. Changes in proteins during Teruel dry-cured ham processing[J]. Meat Science,2006,74(3):586-593.
[7] Gallego M,Mora L,Aristoy M C,et al. Evidence of peptide oxidation from major myofibrillar proteins in dry-cured ham[J]. Food Chemistry,2015,187:230-235.
[8] 曹锦轩,张玉林,韩敏义,等. 腊肉加工过程中肌原纤维蛋白结构的变化[J]. 中国农业科学,2013,46(18):3871-3877. Cao J X,Zhang Y L,Han M Y,et al. Changes of the construction of myofibrillar proteins in Chinese traditional bacon during processing[J]. Scientia Agricultura Sinica,2013,46(18):3871-3877(in Chinese with English abstract).
[9] 邢路娟,胡亚亚,周光宏,等. 宣威火腿中粗肽的提取与抗氧化活性鉴定[J]. 南京农业大学学报,2015,38(4):661-666. DOI:10.7685/j.issn.1000-2030.2015.04.021. Xing L J,Hu Y Y,Zhou G H,et al. The extraction and antioxidant activities of crude peptides from Xuanwei ham[J]. Journal of Nanjing Agricultural University,2015,38(4):661-666(in Chinese with English abstract).
[10] 夏博能. 传统工艺与现代工艺金华火腿的品质比较研究[D]. 杭州:浙江大学,2016. Xia B N. Study on the quality comparison of Jinhua ham made by traditional technology and modern technology[D]. Hangzhou:Zhejiang University,2016(in Chinese with English abstract).
[11] 章建浩,唐志勇,曾弢,等. 金华火腿发酵成熟现代工艺及装备研究[J]. 农业工程学报,2006,22(8):230-234. Zhang J H,Tang Z Y,Zeng T,et al. Modern process and equipment for fermenting-ripening of Jinhua ham[J]. Transactions of the CSAE,2006,22(8):230-234(in Chinese with English abstract).
[12] Benedini R,Parolari G,Toscani T,et al. Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content[J]. Meat Science,2012,90(2):431-437.
[13] Laureati M,Buratti S,Giovanelli G,et al. Characterization and differentiation of Italian Parma,San Daniele and Toscano dry-cured hams:a multi-disciplinary approach[J]. Meat Science,2014,96(1):288-294.
[14] Toldrá F,Flores M. The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham[J]. Critical Reviews in Food Science and Nutrition,1998,38(4):331-352.
[15] Virgilii R,Saccani G,Gabba L,et al. Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham[J]. LWT-Food Science and Technology,2007,40(5):871-878.
[16] Zhou C Y,Wang Y,Cao J X,et al. The effect of dry-cured salt contents on accumulation of non-volatile compounds during dry-cured goose processing[J]. Poultry Science,2016,95(9):2160-2166.
[17] 郑锦晓,胡亚亚,邢路娟,等. 传统工艺和新工艺金华火腿中抗氧化肽的比较[J]. 南京农业大学学报,2016,39(2):312-317. DOI:10.7685/jnau.201508028. Zheng J X,Hu Y Y,Xing L J,et al. Research about peptides extracted from Jinhua ham under different processing technology[J]. Journal of Nanjing Agricultural University,2016,39(2):312-317(in Chinese with English abstract).
[18] Wen S,Zhou G,Song S,et al. Discrimination of in vitro and in vivo digestion products of meat proteins from pork,beef,chicken,and fish[J]. Proteomics,2015,15(21):3688-3698.
[19] Li L,Liu Y,Zou X,et al. In vitro protein digestibility of pork products is affected by the method of processing[J]. Food Research International,2017,92:88-94.
[20] Toldrá F,Aristoy M C. Availability of essential amino acids in dry-cured ham[J]. International Journal of Food Sciences and Nutrition,2009,44(3):215-219.
[21] Zhao G M,Tian W,Liu Y X,et al. Proteolysis in biceps femoris,during Jinhua ham processing[J]. Meat Science,2008,79(1):39-45.
[22] 于荟,陈有亮,王联潮,等. 全程智能化控制生产的金华火腿蛋白质降解情况研究[J]. 肉类工业,2011(11):3-5. Yu H,Chen Y L,Wang L C,et al. Protein degradation of Jinhua ham under intelligent control of whole process[J]. Meat Industry,2011(11):3-5(in Chinese with English abstract).
[23] Esm A A. Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods[J]. LWT-Food Science and Technology,2008,41(7):1282-1288.
[24] 袁磊,唐瑜,刘晓庚. 蛋白质消化率的影响因素研究[J]. 粮食科技与经济,2015,40(3):43-46. Yuan L,Tang Y,Liu X G. Study on influencing factors of protein digestibility[J]. Grain Science and Technology and Economy,2015,40(3):43-46(in Chinese).
[25] Duodu K G,Taylor J R N,Belton P S,et al. Factors affecting sorghum protein digestibility[J]. Journal of Cereal Science,2003,38(2):117-131.
[26] Sun W Z,Zhao H F,Zhao Q Z,et al. Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities[J]. Innovative Food Science and Emerging Technologies,2009,10(4):558-563.
[27] Wen S Y,Zhou G H,Li L,et al. Effect of Cooking on in vitro digestion of pork proteins:a peptidomic perspective[J]. Journal of Agriculture and Food Chemistry,2015,63(1):250-261.
[28] Paolella S,Falavigna C,Faccini A,et al. Effect of dry-cured ham maturation time on simulated gastrointestinal digestion:characterization of the released peptide fraction[J]. Food Research International,2014,67:136-144.

相似文献/References:

[1]刘登勇,周光宏,徐幸莲.金华火腿主体风味成分及其确定方法[J].南京农业大学学报,2009,32(2):173.[doi:10.7685/j.issn.1000-2030.2009.02.035]
 LIU Deng-yong,ZHOU Guang-hong,XU Xing-lian.Study on key odor compounds of Jinhua Ham[J].Journal of Nanjing Agricultural University,2009,32(1):173.[doi:10.7685/j.issn.1000-2030.2009.02.035]
[2]章建浩,曾弢,朱健辉,等.金华火腿传统加工过程中脂质分解氧化及其相关性研究[J].南京农业大学学报,2005,28(4):117.[doi:10.7685/j.issn.1000-2030.2005.04.026]
[3]赵改名,周光宏,徐幸莲,等.金华火腿加工过程中二肽酰肽酶Ⅰ的活性变化[J].南京农业大学学报,2005,28(1):94.[doi:10.7685/j.issn.1000-2030.2005.01.021]
 ZHAO Gai-ming,ZHOU Guang-hong,XU Xing-lian,et al.Changes of dipeptidyl peptidase Ⅰ activity during the processing of Jinhua ham[J].Journal of Nanjing Agricultural University,2005,28(1):94.[doi:10.7685/j.issn.1000-2030.2005.01.021]
[4]章建浩,周光宏,朱健辉,等.金华火腿传统加工过程中游离氨基酸和风味物质的变化及其相关性[J].南京农业大学学报,2004,27(4):96.[doi:10.7685/j.issn.1000-2030.2004.04.022]
 ZHANG Jian-hao,ZHOU guang-hong,ZHU Jian-hui,et al.Changes of free-amino acid and volatile flavor compounds and its correlations in traditional processing of Jinhua ham[J].Journal of Nanjing Agricultural University,2004,27(1):96.[doi:10.7685/j.issn.1000-2030.2004.04.022]
[5]胡亚亚,邢路娟,周光宏,等.金华火腿粗肽液对PC12细胞氧化损伤的保护作用[J].南京农业大学学报,2016,39(5):852.[doi:10.7685/jnau.201601032]
 HU Yaya,XING Lujuan,ZHOU Guanghong,et al.Antioxidant effects of crude peptides extracted from dry-cured Jinhua ham on PC12 cell injury[J].Journal of Nanjing Agricultural University,2016,39(1):852.[doi:10.7685/jnau.201601032]
[6]郑锦晓,胡亚亚,邢路娟,等.传统工艺和新工艺金华火腿中抗氧化肽的比较[J].南京农业大学学报,2016,39(2):312.[doi:10.7685/jnau.201508028]
 ZHENG Jinxiao,HU Yaya,XING Lujuan,et al.Research about antioxidant peptides extracted from Jinhua ham under different processing technology[J].Journal of Nanjing Agricultural University,2016,39(1):312.[doi:10.7685/jnau.201508028]

备注/Memo

备注/Memo:
收稿日期:2017-04-07。
基金项目:国家自然科学基金项目(31530054,31540087);北京食品营养与人类健康高精尖创新中心开放课题;北京工商大学食品质量与安全北京实验室开放课题;国家"十三五"重点研发计划项目(2016YFD0401501,2016YFD0401502)
作者简介:李莹,硕士研究生。
通信作者:李春保,教授,博导,研究方向为肉品加工与质量控制,E-mail:chunbao.li@njau.edu.cn;郑福平,教授,博导,研究方向为食品风味,E-mail:zhengfp@th.btbu.edu.cn。
更新日期/Last Update: 1900-01-01