Effects of Different Protease-Producing Lactic Acid Bacteria on the Degradation of Dried Beef Protein
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 (...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-04-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090189 |
| _version_ | 1811224590292090880 |
|---|---|
| author | Jungang WANG Yuhui LI Jianping YUE Chengjiang LIU Gang WANG Shilin LIU |
| author_facet | Jungang WANG Yuhui LI Jianping YUE Chengjiang LIU Gang WANG Shilin LIU |
| author_sort | Jungang WANG |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-12T08:51:37Z |
| format | Article |
| id | doaj.art-5a7ffae9599749129eed7d3618fde830 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-12T08:51:37Z |
| publishDate | 2022-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-5a7ffae9599749129eed7d3618fde8302022-12-22T03:39:33ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-04-0143811712310.13386/j.issn1002-0306.20210901892021090189-8Effects of Different Protease-Producing Lactic Acid Bacteria on the Degradation of Dried Beef ProteinJungang WANG0Yuhui LI1Jianping YUE2Chengjiang LIU3Gang WANG4Shilin LIU5Biology and Food Engineering Department, Bozhou University, Bozhou 236800, ChinaInstitute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, ChinaEmin County Xinda Tongchuang Biological Engineering Limited Liability Company, Ili Kazak Autonomous Prefecture 834699, ChinaInstitute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, ChinaInstitute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, ChinaInstitute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, ChinaIn 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090189protease-production lactic acid bacteriadried beefprotein degradationfree amino acidssds-page |
| spellingShingle | Jungang WANG Yuhui LI Jianping YUE Chengjiang LIU Gang WANG Shilin LIU Effects of Different Protease-Producing Lactic Acid Bacteria on the Degradation of Dried Beef Protein Shipin gongye ke-ji protease-production lactic acid bacteria dried beef protein degradation free amino acids sds-page |
| title | Effects of Different Protease-Producing Lactic Acid Bacteria on the Degradation of Dried Beef Protein |
| title_full | Effects of Different Protease-Producing Lactic Acid Bacteria on the Degradation of Dried Beef Protein |
| title_fullStr | Effects of Different Protease-Producing Lactic Acid Bacteria on the Degradation of Dried Beef Protein |
| title_full_unstemmed | Effects of Different Protease-Producing Lactic Acid Bacteria on the Degradation of Dried Beef Protein |
| title_short | Effects of Different Protease-Producing Lactic Acid Bacteria on the Degradation of Dried Beef Protein |
| title_sort | effects of different protease producing lactic acid bacteria on the degradation of dried beef protein |
| topic | protease-production lactic acid bacteria dried beef protein degradation free amino acids sds-page |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090189 |
| work_keys_str_mv | AT jungangwang effectsofdifferentproteaseproducinglacticacidbacteriaonthedegradationofdriedbeefprotein AT yuhuili effectsofdifferentproteaseproducinglacticacidbacteriaonthedegradationofdriedbeefprotein AT jianpingyue effectsofdifferentproteaseproducinglacticacidbacteriaonthedegradationofdriedbeefprotein AT chengjiangliu effectsofdifferentproteaseproducinglacticacidbacteriaonthedegradationofdriedbeefprotein AT gangwang effectsofdifferentproteaseproducinglacticacidbacteriaonthedegradationofdriedbeefprotein AT shilinliu effectsofdifferentproteaseproducinglacticacidbacteriaonthedegradationofdriedbeefprotein |