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Proteolysis and cathepsin activities in the processing of dry-cured duck

文献类型： 外文期刊

作者： Wang, D. Y. 1 ; Zhang, M. H. 2 ; Bian, H. 2 ; Dong, H. 2 ; Xu, W. M. 2 ; Xu, X. L. 1 ; Zhu, Y. Z. 2 ; Liu, F. 2 ; Geng, Z. M 1 ;

作者机构： 1.Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Minist Educ, Nanjing 210095, Jiangsu, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China

3.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R Chi

关键词： dry-cured duck;processing;proteolysis;free amino acid;endogenous enzyme activity

期刊名称：POULTRY SCIENCE （ 影响因子：3.352； 五年影响因子：3.679 ）

ISSN： 0032-5791

年卷期： 2014 年 93 卷 3 期

页码：

收录情况： SCI

摘要： Changes in sarcoplasmic and myofibrillar proteins, free amino acids, and cathepsin activities were measured to evaluate the contribution of cathepsins to the proteolysis of muscle proteins in dry-cured duck processing. Thirty-six dry-cured ducks were processed with the traditional method, and samples were collected at different stages. Sarcoplasmic and myofibrillar proteins were found to be degraded to some degree at different stages, whereas content of free amino acids increased from 43.9 to 133.97 mg/100 g during the whole process. Cathepsin B, D, and L activities decreased significantly, and the activities in the end product were 22.4, 26.2, and 40.5% of those in the raw material, respectively. Statistical analysis showed there were significant correlations among changes in proteins, free amino acids, and cathepsin activities. The results indicated that cathepsins are involved in the proteolysis of muscle proteins in dry-cured duck processing.

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