Higiene de los Alimentos, Facultad de Veterinaria. Universidad de Extremadura, 10071-Cáceres, Spain.
Meat Sci. 2003 Oct;65(2):877-84. doi: 10.1016/S0309-1740(02)00294-2.
Proteolytic activity of the fungal protease EPg222 and its effect on texture has been investigated in a meat model system based on sterile pieces of pork loins incubated for 32 days. SDS-PAGE analysis of treated samples showed intense hydrolysis of the myofibrillar proteins H-meromyosin, T-troponin, tropomyosin and the proteins bands of 98, 89, 48, 39, 37 and 28 kDa after 17 days of incubation. Proteolytic activity of the enzyme led to a higher accumulation of NPN in treated than untreated samples. Microstructural analysis of muscle fibres showed loss of muscle fibre structure only in treated batch. The texture profile analysis reveals lower values in hardness, gumminess and chewiness in treated than control batch. This effect may be of great interest in dry-cured meat products to counterbalance the increase of hardness reported in these products as consequence of protein denaturation.
已在基于无菌猪里脊肉块的肉模型系统中研究了真菌蛋白酶 EPg222 的蛋白水解活性及其对质地的影响，该系统孵育 32 天。处理过的样品的 SDS-PAGE 分析表明，在孵育 17 天后，肌球蛋白重链 H-肌球蛋白、T-原肌球蛋白、原肌球蛋白以及 98、89、48、39、37 和 28 kDa 的蛋白质带发生强烈水解。酶的蛋白水解活性导致处理过的样品中 NPN 的积累高于未处理的样品。肌肉纤维的微观结构分析表明，只有处理过的批次才会失去肌肉纤维结构。质地分析表明，处理过的样品的硬度、胶粘性和咀嚼性值低于对照组。这种效果在干腌肉制品中可能非常有趣，因为可以抵消由于蛋白质变性导致这些产品硬度增加的问题。
