The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria.
The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria.
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DOI：
10.3390/foods11162427
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发表时间：
2022-08-12
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影响因子：
--
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中科院分区：
文献类型：
--
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蛋白质是肉类的主要成分，在肉类发酵过程中被降解和氧化。在发酵过程中，大分子蛋白质被降解为小肽和游离氨基酸，氧化导致氨基酸侧链修饰、分子交联聚合和肽链裂解。在不同的代谢水平上，这些反应可能会影响发酵肉制品的蛋白质结构和色、嫩度、风味和食用价值。乳酸菌是目前发酵肉制品行业应用的研究热点。它在肉制品发酵过程中形成的生长代谢和衍生代谢产物在一定程度上调节蛋白质的降解和氧化，提高产品质量。因此，本文主要综述了发酵肉制品中蛋白质的变化及其对产品质量的影响。本文结合国内外关于乳酸菌对蛋白质降解和氧化作用的研究，旨在为提高发酵肉制品的质量提供相关参考。
Protein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into small peptides and free amino acids, and oxidation leads to amino acid side chain modification, molecular crosslinking polymerization, and peptide chain cleavage. At different metabolic levels, these reactions may affect the protein structure and the color, tenderness, flavor, and edible value of fermented meat products. Lactic acid bacteria are currently a research hotspot for application in the fermented meat industry. Its growth metabolism and derivative metabolites formed during the fermentation of meat products regulate protein degradation and oxidation to a certain extent and improve product quality. Therefore, this paper mainly reviews the changes occurring in proteins in fermented meat products and their effects on the quality of the products. Referring to studies on the effects of lactic acid bacteria on protein degradation and oxidation from all over the world, this review aims to provide a relevant reference for improving the quality of fermented meat products.
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影响因子：
6
作者：
Aarti, Chirom;Khusro, Ameer
通讯作者：
Khusro, Ameer
影响因子：
5.3
作者：
Casaburi, Annalisa;Di Monaco, Rossella;Villani, Francesco
通讯作者：
Villani, Francesco
DOI：
10.1042/bj20151227
发表时间：
2016-04-01
期刊：
The Biochemical journal
影响因子：
--
作者：
Davies MJ
通讯作者：
Davies MJ
影响因子：
3.9
作者：
Cao K;Zhang K;Ma M;Ma J;Tian J;Jin Y
通讯作者：
Jin Y
影响因子：
7.1
作者：
Estevez, Mario
通讯作者：
Estevez, Mario