食品与发酵工业2024，Vol.50Issue(9)：196-202,7.DOI:10.13995/j.cnki.11-1802/ts.035510
西式干腌火腿中蛋白降解与粗肽抑菌能力相关性分析初步研究
Preliminary study on correlation of protein degradation and crude peptide antimicrobial activity in western dry-cured ham
摘要
Abstract
In this study,western dry-cured hams of different maturity periods were used as the object of study,and the moisture con-tent,water activity,and proteolysis index were analyzed,and the conditions of ethanol precipitation were optimized for the extraction of crude peptides from dry-cured hams,which was 2 times the amount of ethanol used and 10 h of precipitation time.The peptides were found to have the strongest bacterial inhibitory ability when extracted from 24-month hams by the phosphoric acid method.The amino acid compo-sition,proteolysis index,and bacterial inhibitory ability of the crude peptides were further analyzed by combining multiple regression anal-ysis and partial least squares discrimination analysis(PLS-DA),and it was found that histidine,proline,and protein degradation were positively and significantly correlated with bacterial inhibitory ability,which may be related to the fact that most of the N-terminal amino acids in the antimicrobial peptides are basic.This may be related to the fact that most of the N-terminal amino acids are basic and contain a large number of hydrophobic amino acids.The results provide a theoretical basis for an in-depth analysis of the relationship between anti-microbial peptide properties and proteolysis in western dry-cured ham.关键词
西式干腌火腿/蛋白降解/粗肽/抑菌能力/相关性Key words
western dry-cured ham/protein degradation/crude peptide/antibacterial ability/correlation引用本文复制引用
张云瀚,张欣,李明明,曹建新,王守伟..西式干腌火腿中蛋白降解与粗肽抑菌能力相关性分析初步研究[J].食品与发酵工业,2024,50(9):196-202,7.基金项目
国家自然科学基金项目(32001728,32172248) （32001728,32172248）
云南省重点研发计划项目(CB23031S037A) （CB23031S037A）
