作者:刘保1, 丁捷2, 白婷3, 周智威1, 李洋1, 何江红2, 孙群1
作者单位:1. 四川大学生命科学学院 生物资源与生态环境教育部重点实验室, 四川 成都 610064;
2. 四川旅游学院, 四川 成都 610100;
3. 四川大学轻纺与食品学院, 四川 成都 610064
关键词:植物乳杆菌;牦牛肉;肌肉蛋白;蛋白降解
摘要:
为探究植物乳杆菌(Lactobacillus plantarum)对牦牛肌肉蛋白提取物的降解能力,以自然发酵牦牛酸醡肉中分离的4株植物乳杆菌为发酵菌株,分别构建肌浆蛋白和肌原纤维发酵模拟体系。结果表明,在发酵过程中,接种4株植物乳杆菌均能使肌浆蛋白的磷酸化酶和肌红蛋白以及肌原纤维蛋白的肌球蛋白重链和肌动蛋白在内的多个条带降解消失,其中植物乳杆菌M2降解肌原纤维蛋白效果最好。两种发酵模拟体系中接种组的游离氨基氮含量均显著大于对照组(P < 0.05),以肌原纤维发酵模拟体系中M2处理组最高。综上,植物乳杆菌M2具有较强降解牦牛肌肉蛋白,特别是肌原纤维蛋白的能力,有望用于后续牦牛酸醡肉功能发酵剂的开发。
Degradation of yak muscle protein extracts by Lactobacillus plantarum
LIU Bao1, DING Jie2, BAI Ting3, ZHOU Zhiwei1, LI Yang1, HE Jianghong2, SUN Qun1
1. Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610064, China;
2. Sichuan Tourism University, Chengdu 610100, China;
3. College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610064, China
Abstract: In order to explore the degradation ability of L. plantarum to yak muscle protein extract, four strains of L. plantarum isolated from natural fermented sour yak meat were used as fermentation strain to construct sarcoplasmic and myofibrillar protein fermentation model system. The results showed that multiple bands such as phosphorylase and myoglobin in sarcoplasmic protein and myosin heavy chain and actin in myofibrillar protein were degraded and disappeared by inoculating four strains of L. plantarum during fermentation, and L. plantarum M2 had the best degradation effect in myofibrillar protein fermentation model system. In the two fermentation simulation systems, the free amino nitrogen content of the inoculated group was significantly higher than that of the control group (P < 0.05), and the free amino nitrogen content of the myofibrillar fermentation simulation system in the M2 group was highest. In summary, L. plantarum M2 have good ability to degrade yak muscle protein, especially myofibrillar protein, which is expected to be used in the subsequent development of sour yak meat starter.
Keywords: Lactobacillus plantarum;yak meat;muscle protein;protein degradation
2019, 45(10):71-77 收稿日期: 2019-05-15;收到修改稿日期: 2019-06-23
基金项目: 四川省科技支撑计划(2016NZ0005)
作者简介: 刘保(1992-),男,安徽颍上县人,硕士研究生,专业方向为资源微生物学
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