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首页> 外文期刊>Journal of Food Science >Effects of Papain and a Microbial Enzyme on Meat Proteins and Beef Tenderness
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Effects of Papain and a Microbial Enzyme on Meat Proteins and Beef Tenderness

机译：木瓜蛋白酶和微生物酶对肉蛋白质和牛肉嫩度的影响

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摘要

The relative effects of an aspartic proteinase (AP) and papain on meat proteins and beef tenderness were evaluated by measuring release of hydroxyproline in collagen, and breakdown of myofibrillar proteins. Tenderness was objectively measured by Warner-Bratzler shear. AP showed self-limiting hydrolysis of myofibrillar proteins resulting in 25 to 30% improvement in meat tenderness and was not adversely affected by pH, salt, phosphate, and ascorbate concentrations often encountered in meat processing. Like papain, its tenderizing effect was expressed primarily during cooking and caused no significant changes (p > 0.05) in tenderness during frozen or refrigerated storage. It was also inactivated at cooking temperatures in excess of 60℃, therefore eliminating any undesirable side effects that may be associated with residual protease activity.
机译：天冬氨酸蛋白酶（AP）和木瓜蛋白酶对肉类蛋白质和牛肉嫩度的相对影响通过测量胶原蛋白中羟脯氨酸的释放以及肌原纤维蛋白的分解来评估。柔软度是通过Warner-Bratzler剪切机客观地测量的。 AP显示肌原纤维蛋白的自限性水解可导致肉嫩度提高25％至30％，并且不受肉加工中经常遇到的pH，盐，磷酸盐和抗坏血酸浓度的不利影响。像木瓜蛋白酶一样，其嫩化作用主要在烹饪过程中表达，并且在冷冻或冷藏过程中其嫩度没有显着变化（p> 0.05）。在超过60℃的烹饪温度下也可以将其灭活，因此消除了可能与残留蛋白酶活性有关的任何不良副作用。

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