| 德汉逊氏酵母对风鸭肌肉蛋白降解的影响 |
| |
| 引用本文： | 许慧卿,汪志君,王畏畏,方维明,蒋云升.德汉逊氏酵母对风鸭肌肉蛋白降解的影响[J].扬州大学学报(农业与生命科学版),2008,29(2). |
| |
| 作者姓名： | 许慧卿 汪志君 王畏畏 方维明 蒋云升 |
| |
| 作者单位： | 扬州大学,食品科学与工程学院,江苏,扬州,225001 |
| |
| 基金项目： | 江苏省"十一五"农业科技攻关项目 |
| |
| 摘 要： | 以德汉逊氏酵母(Dabaryomyces hansenula)为发酵剂,研究其在风鸭加工过程中对肌肉蛋白降解的影响;通过SDS-PAGE电泳分析蛋白质的降解规律,比较加工初期与末期游离氨基酸含量的变化.结果表明:与对照相比,德汉逊氏酵母可促进肌浆蛋白和肌原纤维蛋白的降解,但游离氨基酸总量并未显著增加;必需氨基酸总量和比例均显著增加;鲜味氨基酸总量和比例显著下降,甜味氨基酸和苦味氨基酸总量和比例未发生显著变化.在以德汉逊氏酵母为发酵剂时应与其他发酵剂混合使用.
|
| 关 键 词： | 风鸭 德汉逊氏酵母 蛋白质降解 游离氨基酸 |
Effects of Dabaryomyces hansenula on proteolysis of dry-salted duck |
| |
| XU Hui-qing,WANG Zhi-jun,WANG Wei-wei,FANG Wei-ming,JIANG Yun-sheng.Effects of Dabaryomyces hansenula on proteolysis of dry-salted duck[J].Journal of Yangzhou University:Agricultural and Life Science Edition,2008,29(2). |
| |
| Authors: | XU Hui-qing WANG Zhi-jun WANG Wei-wei FANG Wei-ming JIANG Yun-sheng |
| |
| Institution: | Coll of Food Sci and Engin;Yangzhou Univ;Yangzhou 225001;China |
| |
| Abstract: | Effects of Dabaryomyces hansenula on proteolysis during processing of dry-salted duck were studied with that with no bacterial as CK.SDS-PAGE was used to analyze proteolysis of dry-salted duck samples of different processing phases and the free-amino acids(FAA) were tested as well.The results showed that compared with CK,the levels of proteolysis were accelerated and contents of FAA had no significant difference by D.Hansenula.Contents and rates of essential amino acid increased significantly;contents and r... |
| |
| Keywords: | dry-salted duck Dabaryomyces hansenula proteolysis free-amino acid |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
