乳酸菌对发酵肉制品中肌肉蛋白降解作用的研究进展.pdfVIP

※专题论述 食品科学 2014, Vol.35, No.09 279 乳酸菌对发酵肉制品中肌肉蛋白降解作用的 研究进展 * 陈 倩，韩 齐，孔保华 ，夏秀芳，刘 骞 （东北农业大学食品学院，黑龙江 哈尔滨 150030 ） 摘  要：乳酸菌是发酵肉制品中常见的微生物之一，其对肌肉蛋白的降解作用是发酵肉制品风味形成及品质改善的 关键因素。本文简述与肌肉蛋白水解作用相关的微生物酶类及其对品质特性的影响，综述在不同模拟体系——体外 模拟体系和发酵肉制品体系中乳酸菌对肌浆蛋白和肌原纤维蛋白的降解作用，并提出现行研究中存在的问题和发展 方向，这些对于功能性肉制品发酵剂的开发具有参考价值。 关键词：乳酸菌；发酵肉制品；肌肉蛋白；微生物酶；降解作用 Role of Lactic Acid Bacteria in Protein Degradation of Fermented Meat Products: A Review * CHEN Qian, HAN Qi, KONG Bao-hua , XIA Xiu-fang, LIU Qian (College of Food Sciences, Northeast Agricultural University, Harbin 150030, China) Abstract: Lactic acid bacteria are one of the most common microorganisms in fermented meats. Hydrolysis of meat proteins is essential to the flavor development and quality improvement. This review provides a brief description of microbial enzymes involved in meat protein hydrolysis and their effects on meat quality characteristics as well as an overview of the role of lactic acid bacteria in degradation of sarcoplasmic and myofibrillar proteins in fermented meat products and simulated systems in vitro. Some disadvantages of recent research and future research trends are discussed. We hope that this paper could provide a value reference for the development of functional meat starter cultures. Key words: lactic acid bacteria; fermented meat products; meat proteins; microbial enzymes; degradation TS251.1 A 中图分类号： 文献标志码： 文章编号：1002-6630 （20 14 ）09-0279