[1]杨万君,周轶亭,周光宏,等.贮藏时间对酱排骨蛋白质体外消化率和风味的影响[J].江苏农业学报,2017,(06):1386-1394.[doi:doi:10.3969/j.issn.1000-4440.2017.06.027]
　YANG Wan-jun,ZHOU Yi-ting,ZHOU Guang-hong,et al.Effects of storage time on in vitro digestion of protein and volatile flavor in sauced ribs[J].,2017,(06):1386-1394.[doi:doi:10.3969/j.issn.1000-4440.2017.06.027]
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贮藏时间对酱排骨蛋白质体外消化率和风味的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2017年06期
页码:
1386-1394
栏目:
加工贮藏·质量安全
出版日期:
2017-12-30

文章信息/Info

Title:
Effects of storage time on in vitro digestion of protein and volatile flavor in sauced ribs
作者:
杨万君; 周轶亭; 周光宏; 徐幸莲; 李春保
(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/江苏省肉类生产与加工质量安全控制协同创新中心，江苏南京210095)
Author(s):
YANG Wan-jun;  ZHOU Yi-ting;  ZHOU Guang-hong;  XU Xing-lian;  LI Chun-bao
(Key Laboratory of Meat Processing and Quality Control, Ministry of Education/Key Laboratory of Animal Products Processing, Ministry of Agriculture/Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, Jiangsu Province, Nanjing Agricultural University, Nanjing 210095, China)
关键词:
酱排骨; 蛋白质; 体外消化; 风味
Keywords:
sauced ribs; protein; in vitro digestibility; volatile flavor
分类号:
TS251.6+1
DOI:
doi:10.3969/j.issn.1000-4440.2017.06.027
文献标志码:
A
摘要:
为探究贮藏时间对酱排骨蛋白质体外消化率及其风味的影响，通过体外模拟消化试验、SDS-PAGE凝胶电泳、液相串联质谱和电子鼻等方法测定了贮藏0(新鲜)、1、2、4、6个月的酱排骨蛋白质体外消化率和风味变化。结果表明：随着贮藏时间的延长，酱排骨蛋白质体外消化率呈现下降趋势，贮藏4个月的胃蛋白酶消化率显著降低，贮藏2个月的胃蛋白酶+胰蛋白酶消化率显著下降。贮藏过程中活性巯基含量下降，全蛋白质光密度值增加。不同贮藏时间（新鲜和贮藏1、2、4、6个月）酱排骨蛋白质体外酶解产物肽段序列存在显著差异，胃蛋白酶消化产物中特有肽段数量分别为18、20、19、15、35，胃蛋白酶+胰蛋白酶消化后特有肽段数量分别为41、39、19、30、45。贮藏过程中酱排骨风味发生显著变化，新鲜和贮藏1个月的风味相似。
Abstract:
In order to explore the effect of storage time on in vitro protein digestion and flavor components of sauced ribs, in vitro simulated digestion, SDS-PAGE, LC-MS-MS and electronic nose analysis were applied to determine the protein digestibility and flavor compounds of sauced ribs stored for 0 (fresh), 1, 2, 4 and 6 months. The results showed that the digestibility of the sauced ribs decreased along with the storage time. The pepsin digestibility decreased significantly after four-month storage, while the trypsin digestibility decreased significantly after storage for two months. The content of active thiol group declined and the total protein density increased during the storage. The number of peptides in the pepsin-digested samples stored for 0, 1, 2, 4 and 6 months was 18, 20, 19, 15 and 35, respectively, while the number of peptides in the trypsin-digested samples was 41, 39, 19, 30 and 45. The flavor substances changed greatly during storage, but the flavor substances of fresh products were similar to those stored for one month.

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备注/Memo

备注/Memo:
收稿日期：2017-05-30 基金项目：国家重点研发计划项目(2017YFD0400100)；江苏省自主创新基金项目[CX(15)1006]；国家生猪产业体系项目(CARS-36-11)；江苏省优势学科食品科学与工程项目 作者简介：杨万君（1990-），女，山东泰安人，硕士，研究方向为肉品加工与质量控制。(E-mail)2217315757@qq.com 通讯作者：李春保，(E-mail)chunbao.li@njau.edu.cn
更新日期/Last Update: 2018-01-03