Zhang Tianmeng, Xia Qiang, Pan Daodong, Sun Yangying, Wang Ying, Cao Jinxuan, Gan Ren-You, Zhou Changyu
Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.
Foods. 2025 May 24;14(11):1867. doi: 10.3390/foods14111867.
plays a key role in developing the taste of dry-cured ham, while the mechanism of proteases on myofibrillar protein (MP) hydrolysis and the evolution of taste substances has not been studied. The enzymatic characteristics, hydrolysis capacities for MPs, free amino acid contents, metabolite compositions, and taste attributes were investigated during the interactions of MPs and proteases. The proteases of (RE) and (RX) showed high hydrolytic activities at the conditions of pH 5.07.0 and 3040 °C. Compared with RX, RE showed a lower Michaelis constant (Km) value and a better affinity for protein substrates. RE showed a higher capability to degrade myosin and actin compared with RX and proteases (PK). The microtopography of enzyme-treated MPs in RE presented a smoother surface and lower root mean square roughness than that in RX and PK. The total content of free amino acids significantly increased from 0.34 mg/100 mL of CK to 17.10 mg/100 mL of RE after 4 h of hydrolysis of MPs. Sixty-two metabolites were identified by LC-MS/MS, and γ-glutamyl peptides were the main components of MP hydrolysates. Sensory scores of umami, richness, and aftertaste showed the largest values in RE among these groups. Partial least squares discriminant analysis and correlation network demonstrated that γ-Glu-Lys, γ-Glu-Tyr, γ-Glu-Glu, γ-Glu-His, γ-Glu-Leu, γ-Glu-Cys, γ-Glu-Ala, and γ-Glu-Gln were positively correlated with the improvements of umami, richness, and aftertaste in RE.
在干腌火腿风味形成中起关键作用，而蛋白酶对肌原纤维蛋白（MP）水解及风味物质演变的机制尚未见研究。在MP与蛋白酶相互作用过程中，对蛋白酶的酶学特性、对MP的水解能力、游离氨基酸含量、代谢产物组成及风味属性进行了研究。（RE）和（RX）蛋白酶在pH 5.07.0及3040℃条件下表现出较高的水解活性。与RX相比，RE的米氏常数（Km）值较低，对蛋白质底物的亲和力更好。与RX和蛋白酶（PK）相比，RE降解肌球蛋白和肌动蛋白的能力更强。经RE处理的MP的微观形貌比经RX和PK处理的表面更光滑，均方根粗糙度更低。MP水解4 h后，游离氨基酸总含量从对照的0.34 mg/100 mL显著增加至RE的17.10 mg/100 mL。通过LC-MS/MS鉴定出62种代谢产物，γ-谷氨酰肽是MP水解产物的主要成分。鲜味、醇厚感和余味的感官评分在这些组中以RE最高。偏最小二乘判别分析和相关网络表明，γ-Glu-Lys、γ-Glu-Tyr、γ-Glu-Glu、γ-Glu-His、γ-Glu-Leu、γ-Glu-Cys、γ-Glu-Ala和γ-Glu-Gln与RE中鲜味、醇厚感和余味的改善呈正相关。
