Changes of phospholipase A(2) and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation

文献类型： 外文期刊

第一作者： Wang, Daoying

作者： Wang, Daoying;Xu, Xinglian;Zhou, Guanghong;Wang, Daoying;Zhang, Muhan;Bian, Huan;Xu, Weimin;Zhu, Yongzhi;Liu, Fang;Geng, Zhiming

作者机构：

关键词： Phospholipase A(2);Phospholipase C;Dry-cured duck;Phospholipids;Degradation

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2014 年 145 卷

页码：

收录情况： SCI

摘要： Phospholipid hydrolysis, as the main stage and cause of phopholipid degradation, is generally attributed to phospholipases. In this study, the changes of phospholipase A(2) (PLA(2)) and C (PLC) activities, neutral lipid, free fatty acids and phospholipids in dry-cured duck leg muscles during processing, were examined. The composition of free fatty acids and neutral lipids increased significantly (P < 0.05) with extension of processing time while the phospholipids composition decreased. The PLA(2) and PLC activity decreased in the final product, but retained 83.70% and 86.78% of their initial activities, respectively. The relative activities of both PLA(2) and PLC highly correlated with the decline of phospholipids and the increase of free fatty acids. High correlations were also obtained between the relative activities of PLC and the increase of neutral lipid (P < 0.01). All these results suggest that PLA(2) and PLC contribute to the degradation of intramuscular phospholipids during the processing of dry-cured duck. (C) 2013 Published by Elsevier Ltd.

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