Effects of Different Protease-Producing Lactic Acid Bacteria on the Degradation of Dried Beef Protein

WANG Jungang; LI Yuhui; YUE Jianping; LIU Chengjiang; WANG Gang; LIU Shilin

doi:10.13386/j.issn1002-0306.2021090189

Volume 43 Issue 8

Apr. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(8): 117-123. > DOI: 10.13386/j.issn1002-0306.2021090189

WANG Jungang, LI Yuhui, YUE Jianping, et al. Effects of Different Protease-Producing Lactic Acid Bacteria on the Degradation of Dried Beef Protein[J]. Science and Technology of Food Industry, 2022, 43(8): 117−123. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090189.

Citation:

PDF (3622 KB)

Effects of Different Protease-Producing Lactic Acid Bacteria on the Degradation of Dried Beef Protein

WANG Jungang^1,,
LI Yuhui^{2, 3, ,},
YUE Jianping⁴,
LIU Chengjiang^{2, 3},
WANG Gang^{2, 3},
LIU Shilin²

1.
Biology and Food Engineering Department, Bozhou University, Bozhou 236800, China
2.
Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China
3.
Key Laboratory of Agro-Products Processing, XinJiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China
4.
Emin County Xinda Tongchuang Biological Engineering Limited Liability Company, Ili Kazak Autonomous Prefecture 834699, China

More Information

Received Date: September 14, 2021
Available Online: February 09, 2022

Graphical Abstract

Abstract

Abstract

In order to improve the quality of dried beef products, the impact of protease-producing lactic acid bacteria on the degradation of beef protein was clarified. Three lactic acid bacteria (LAB) strains with high protease-producing ability were inoculated in the dried beef, namely Lactococcus lactis (S-1), Lactococcus gracilis (S-2) and Pediococcus pentosaceus (S-3). The samples without adding starter were used as control group (CK). Instrumental analysis and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were used to detect the protein degradation of dried beef. The results showed that the contents of non-protein nitrogen, amino acid nitrogen and TCA-soluble peptide increased gradually with the extension of fermentation time, and the inoculation group was significantly higher than the CK group (P<0.05). The contents of non-protein nitrogen, amino acid nitrogen and TCA-soluble peptide of protease-production LAB S-1 and S-2 were significantly higher than those of S-3 group (P<0.05). The content of amino acid nitrogen in each group increased, and the amino acid nitrogen in S-1 group increased the most, reaching 577.68 mg/100 g, but there was no significant difference between the inoculation groups (P > 0.05). The total free amino acids in the samples of S-1 and S-2 groups were significantly increased (P < 0.05). SDS-PAGE results showed that the protein degradation degree of the inoculation group was significantly higher than that of the CK group. In the process of dried beef production, inoculation of protease-producing lactic acid bacteria could significantly improve the degree of protein degradation, and S-1 group had the most obvious effect on protein degradation.
- protease-production lactic acid bacteria,
- dried beef,
- protein degradation,
- free amino acids,
- SDS-PAGE

FullText(HTML)

References (32)

References

[1]	CHANG Y S, WU S Y, STROMER M H, et al. Calpain activation and proteolysis in postmortem goose muscles[J]. Animal Science Journal,2020,91(1):1−9.
[2]	陈武东, 杜险峰. 肉类嫩度的影响因素及盐类嫩化牛肉技术研究进展[J]. 中国调味品,2021,46(6):192−195. [CHEN W D, DU X F. Influencing factors of meat tenderness and research progress of salt tenderizing beef technology[J]. China Condiment,2021,46(6):192−195. doi: 10.3969/j.issn.1000-9973.2021.06.039
[3]	韩爽, 张健, 井月欣, 等. 微生物源蛋白酶研究进展[J]. 食品工业科技,2020,41(13):321−327. [HAN S, ZHANG J, JING Y X, et al. Progress in research about the protease extracted from microorganisms[J]. Science and Technology of Food Industry,2020,41(13):321−327.
[4]	BUREROS K J C, DIZON E I, ISRAEL K A C, et al. Physicochemical and sensory properties of carabeef treated with Bacillus subtilis (Ehrenberg) Cohn protease as meat tenderizer[J]. Journal of Food Science and Technology,2020,57(4):310−318.
[5]	KARTIKA A I, KUSUMA H S, DARMAWATI S, et al. Microstructural and proteomic analysis to investigate the effectiveness of papaya leaf as a tenderizer of beef and goat’s meat[J]. IOP Conference Series: Earth and Environmental Science,2019,292:012010.
[6]	HE H L, CHEN X L, LI J W, et al. Taste improvement of refrigerated meat treated with cold-adapted protease[J]. Food Chemistry,2004,84(2):307−311. doi: 10.1016/S0308-8146(03)00242-5
[7]	孔晓雪, 楼宵玮, 李新福, 等. 外源酶制剂在传统腊肉现代化工艺改造中的应用[J]. 食品与生物技术学报,2020,39(5):74−81. [SUN X X, LOU X W, LI X F, et al. Application of exogenous enzymes in the modern technological transformation of traditional bacon[J]. Journal of Food Science and Biotechnology,2020,39(5):74−81. doi: 10.3969/j.issn.1673-1689.2020.05.011
[8]	ZAGOREC M, MARIE-CHRISTINE C V. Lactobacillus sakei: A starter for sausage fermentation, a protective culture for meat products[J]. Microorganisms,2017,5(3):3−13.
[9]	TALON R, LEROY S, LEBERT I. Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters[J]. Meat Science,2007,77(1):55−62. doi: 10.1016/j.meatsci.2007.04.023
[10]	杜越欧, 侯俊财. 乳酸菌蛋白水解体系及相关基因表达的研究进展[J]. 食品工业科技,2013,34(3):383−386,391. [DU Y O, HOU J C. Research progress in proteolysis system of lactic acid bacteria and related gene expression[J]. Science and Technology of Food Industry,2013,34(3):383−386,391.
[11]	BROADBENT J R, STEELE J L. Proteolytic enzymes of lactic acid bacteria and their influence on bitterness in bacterial-ripened cheeses[J]. ACS Symposium Series,2007,971:193−204.
[12]	NIE X H, LIN S L, MENG X H. Identification of two selected lactic acid bacteria strains isolated from dry-cured fish and their behaviors in fermented fish sausage[J]. Journal of Fisheries Sciences Com,2016,10(1):47−52.
[13]	张波. 强化接种调控内源酶对风干羊肉蛋白质降解的研究[D]. 石河子: 石河子大学, 2013: 53−55. ZHANG B. The effect of strengthening inoculation starter on proteolytic by the regulation of endogenous enzymes of air-dried mutton[D]. Shihezi: Shihezi University, 2013: 53−55.
[14]	SUN W Z, ZHAO H F, ZHAO Q Z, et al. Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities[J]. Innovative Food Science & Emerging Technologies,2009,10(4):558−563.
[15]	李丹阳, 李宇辉, 高云云, 等. 新疆哈萨克族风干肉中产蛋白酶乳酸菌的筛选及酶学特性研究[J]. 食品与发酵工业,2020,46(9):57−63. [LI D, LI Y H, GAO Y Y, et al. Screening of protease-producing lactic acid bacteria from Xinjiang Kazakh air-dried meat and their enzymatic characteristics[J]. Food and Fermentation Industry,2020,46(9):57−63.
[16]	FADDA S, SANZ Y, VIGNOLO G, et al. Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum[J]. Applied and Environmental Microbiology,1999,65(8):3540−3546. doi: 10.1128/AEM.65.8.3540-3546.1999
[17]	VISESSANGUAN W, BENJAKUL S, RIEBROY S, et al. Changes in composition and functional properties of proteins and their contributions to Nham characteristics[J]. Meat Science,2004,66(3):579−588. doi: 10.1016/S0309-1740(03)00172-4
[18]	张苏平, 邱伟强, 卢祺, 等. 全自动氨基酸分析仪法测定4种贝类肌肉中谷胱甘肽和游离氨基酸含量[J]. 食品科学,2017,38(4):170−176. [ZHANG S P, QIU W Q, LU Q, et al. Determination of glutathione and free amino acids in muscles of four shellfish species by automatic amino acid analyzer[J]. Food Science,2017,38(4):170−176. doi: 10.7506/spkx1002-6630-201704027
[19]	于海, 曹宏, 李想, 等. 辐照对发酵香肠品质特性的影响[J]. 核农学报,2010,24(6):1214−1218. [YU H, CAO H, LI X, et al. Effect of irradiation on the quality of fermented sausage[J]. Journal of Nuclear Agricultural Sciences,2010,24(6):1214−1218. doi: 10.11869/hnxb.2010.06.1214
[20]	戚巍威, 徐为民, 徐幸莲, 等. 传统风鸭加工过程中非蛋白氮和游离氨基酸的变化[J]. 江苏农业学报,2008,24(2):190−193. [QI W W, XU W M, XU X L, et al. Changes of non-protein nitrogen and free amino acids during traditional dry-cured duck processing[J]. Jiangsu Journal of Agricultural Sciences,2008,24(2):190−193. doi: 10.3969/j.issn.1000-4440.2008.02.016
[21]	ANSORENA D, ZAPELENA M J, ASTIASARÁN I, et al. Simultaneous addition of palatase M and protease P to a dry fermented sausage (Chorizo de Pamplona) elaboration: Effect over peptidic and lipid fractions [J]. Meat Science,1998,50(1):37−44. doi: 10.1016/S0309-1740(98)00014-X
[22]	栾宏伟, 朱文慧, 祝伦伟, 等. 不同发酵时间对乌虾酱风味的影响[J]. 食品工业科技,2020,41(12):75−81,87. [LUAN H W, ZHU W H, ZHU L W, et al. Effect of different fermentation time on the flavor of shrimp paste[J]. Science and Technology of Food Industry,2020,41(12):75−81,87.
[23]	穆建稳. 腊牛肉(牛干巴)加工过程中酶对蛋白质变化影响的研究[D]. 重庆: 西南大学, 2006: 36−38. MU J W. Study on effect of enzyme to protein changes in the processing of dry-cured beef[D]. Chongqing: Xinan University, 2006: 36−38.
[24]	张洵. 发酵鱼糜的风味改良研究[D]. 无锡: 江南大学, 2013: 48−49. ZHANG X. Study on the improvement of fermented surimi flavor[D]. Wuxi: Jiangnan University, 2013: 48−49.
[25]	戴梦婕, 许艳顺, 姜启兴, 等. 戊糖片球菌产蛋白酶对发酵鲢鱼鱼糜凝胶性能的影响[J]. 食品与发酵工业,2014,40(6):17−21. [DAI M J, XU Y S, JIANG Q X, et al. Effect of Pediococcus pentosaceus protease on gel properties of fermented silver carp surimi[J]. Food and Fermentation Industry,2014,40(6):17−21.
[26]	BERIAIN M, CHASCO J, LIZASO G. Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon[J]. Food Control,2000,11(3):231−237. doi: 10.1016/S0956-7135(99)00104-8
[27]	MONTEL M C, MASSON F, TALON R. Bacterial role in flavour development[J]. Meat Science,1998,49:S111−S123. doi: 10.1016/S0309-1740(98)90042-0
[28]	BERIAIN M J, LIZASO G, CHASCO J. Free amino acids and proteolysis involved in ‘salchichon’ processing[J]. Food Control,2000,11(1):41−47. doi: 10.1016/S0956-7135(99)00062-6
[29]	EVA H, LORENZO D I H, JUAN A O. Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages[J]. Journal of Agricultural and Food Chemistry,1999,3(47):1156−1161.
[30]	ARO J M, NYAM-OSOR P, TSUJI K, et al. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages[J]. Food Chemistry,2010,119(1):279−285. doi: 10.1016/j.foodchem.2009.06.025
[31]	BERARDO A, DEVREESE B, DE MAERE H, et al. Actin proteolysis during ripening of dry fermented sausages at different pH values[J]. Food Chemistry,2017,221:1322−1332. doi: 10.1016/j.foodchem.2016.11.023
[32]	FADDA S, SANZ Y, VIGNOLO G, et al. Hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus curvatus and Lactobacillus sake[J]. Applied & Environmental Microbiology,1999,65(2):578−584.