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OA北大核心CSTPCD

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.