College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China.
College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China.
Meat Sci. 2024 Nov;217:109594. doi: 10.1016/j.meatsci.2024.109594. Epub 2024 Jul 10.
Niuganba (NGB) is a traditional fermented beef product. Protease activity typically significantly affects the quality of NGB. Some natural food extracts may markedly influence NGB's protease activity and performance. This study aims to investigate the effect of Zanthoxylum bungeanum extract (ZBE) on the quality and cathepsin L activity of NGB. Following ZBE treatment, the myofibril fragmentation index (MFI), the content of TCA-soluble peptides, surface hydrophobicity, disulfide bond content, and cathepsin L activity of NGB significantly decrease. The content of free thiol groups and β-sheet significantly increases. Scanning electron microscopy (SEM) reveals that the arrangement of muscle fibers in the cross-section of NGB is more compact after ZBE treatment. The research results indicate that ZBE effectively inhibits cathepsin L activity, alleviates the degradation of myofibrillar proteins, improves the physicochemical characteristics of NGB, and enhances its structural stability.
牛杆菌（NGB）是一种传统的发酵牛肉制品。蛋白酶活性通常会显著影响 NGB 的质量。一些天然食品提取物可能会显著影响 NGB 的蛋白酶活性和性能。本研究旨在探讨花椒提取物（ZBE）对 NGB 质量和组织蛋白酶 L 活性的影响。经过 ZBE 处理后，NGB 的肌原纤维碎片化指数（MFI）、TCA 可溶性肽含量、表面疏水性、二硫键含量和组织蛋白酶 L 活性显著降低，游离巯基和β-折叠含量显著增加。扫描电子显微镜（SEM）显示，ZBE 处理后 NGB 横截面中肌纤维的排列更加紧密。研究结果表明，ZBE 能有效抑制组织蛋白酶 L 活性，减轻肌原纤维蛋白的降解，改善 NGB 的理化特性，提高其结构稳定性。
