College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
J Food Sci. 2022 Aug;87(8):3366-3385. doi: 10.1111/1750-3841.16242. Epub 2022 Jul 17.
Protein degradation occurs during the processing of dry-cured ham, which has important influences on the flavor and quality of products. The aim of this work was to study the degradation kinetics of myofibrillar proteins (MPs) and sarcoplasmic proteins (SPs) extracted from the biceps femoris muscle during the processing of Xuan'en ham. A relationship between protein degradation and the flavor formation was found. During the processing of Xuan'en ham, MPs and SPs were mainly degraded in the salting stage and incipient fermentation. Accompanied by protein degradation, the content of carbonyl group in SPs increased gradually, but in MPs, it first increased and then decreased. Interconversion between sulfhydryl and disulfide bonds was investigated during this processing. Oxidation, degradation, and thermal effects significantly affected the surface hydrophobicity of proteins. More than one hundred volatile compounds have been identified at each stage of ham preparation. Among them, organic acids were the predominant group, followed by hydrocarbons, aldehydes, alcohols, ketones, and esters.
干腌火腿加工过程中会发生蛋白质降解，这对产品的风味和质量有重要影响。本研究旨在研究宣威火腿加工过程中取自股二头肌的肌原纤维蛋白（MPs）和肌浆蛋白（SPs）的降解动力学，并发现蛋白质降解与风味形成之间的关系。在宣威火腿加工过程中，MPs 和 SPs 主要在腌制阶段和初始发酵阶段降解。随着蛋白质降解，SPs 中羰基含量逐渐增加，但 MPs 中羰基含量先增加后减少。在加工过程中还研究了巯基和二硫键的相互转化。氧化、降解和热效应显著影响蛋白质的表面疏水性。在火腿制备的每个阶段都鉴定出了一百多种挥发性化合物。其中，有机酸是主要成分，其次是烃类、醛类、醇类、酮类和酯类。
