重组弹性蛋白酶在猪肉嫩化中的应用.pdfVIP

42 2010, Vol. 31, No. 07 食品科学 ※基础研究 重组弹性蛋白酶在猪肉嫩化中的应用 1 2 1 , 2 , 2 1 2 1 , 2 陈卓君 ，王 雷 ，许文涛 * ，谷欣晰 ，李筱婷 ，梅晓宏 ，黄昆仑 ( 1. 中国农业大学食品科学与营养工程学院，北京 100083 ； 2.农业部转基因生物食用安全监督检验测试中心(北京) ，北京 100083) 摘 要：以木瓜蛋白酶作为对照，研究本实验室构建的重组毕赤酵母表达产物即弹性蛋白酶在肉类嫩化方面的应用， 测定酶的活力，并对酶的最佳作用条件进行研究，进一步对其在肉类嫩化应用中加酶量、加入方式，肉的处理温 度和时间进行优化。实验利用质构仪和嫩度计测定肉的剪切力的变化，按照剪切力与嫩化程度成反相关的规律并结 合显微镜观察结果综合判断肉的嫩化程度。结果显示：利用注射法把酶液均匀注射入经过75～80 ℃水浴加热20～ 30min 处理的肉样中，加入酶量约20～37mg/mL ，处理时间为2.5～6h 时，该重组弹性蛋白酶对肉的嫩化效果较好。 关键词：重组弹性蛋白酶；肉类嫩化；显微镜；剪切力 Application of Recombinant Elastase in Pork Tenderization 　　 1 2 1,2, 2 1 2 1,2 CHEN Zhuo-j un ，WANG Lei ，XU Wen-tao *，GU Xin-xi ，LI Xiao-ting ，MEI Xiao-hong ，HUAN G Kun-lun (1.College of Food Science and Nutritional Engineering, China Agricultural University, Beij ing 100083, China；2.The Supervision, Inspection and Testing Center of Genetically Modified Orginisms Food Safety, Ministry of Agriculture, Beij ing 100083, China) Abstract：The application of recombinant elastase from Pseudomonas aeruginosa in pork tenderization was investigated using papain as control. The enzymological properties of the enzyme were measured. Meanwhile, the optimal conditions affecting pork tenderization including elastase concentration, addition style, and pre-treatment temperature and time for pork were explored. The shear force change was determined to evaluate the degree of tenderness. Results indicated that the optimal pork tenderization was achieved by inj ecting the elastase at the concentration of 20 －37 mg/mL into pork with pre-treatment at 75 －80 ℃water bath for 20 －30 min for 2.5 －6 h tenderization treatment.