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Effects of Combined High Pressure and Thermal Treatment on Protease Activities in Beef Muscle
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Han-Jun MA1, Guang-Hong ZHOU2, Xiao-Ling YU1, Hai-Yan GAO1, Run-Shu PAN1, D.A. Ledward3
Chinese Journal of High Pressure Physics | 2011, 25(1) : 89 - 96
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Chinese Journal of High Pressure Physics | 2011, 25(1): 89-96
Effects of Combined High Pressure and Thermal Treatment on Protease Activities in Beef Muscle
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Han-Jun MA1, Guang-Hong ZHOU2, Xiao-Ling YU1, Hai-Yan GAO1, Run-Shu PAN1, D.A. Ledward3
Affiliations
  • 1.School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
  • 2.Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
  • 3.Department of Food Biosciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, UK
Published: 2011-02-15
Outline
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The effects of combined high pressure (0.1~600 MPa) and temperature (20~60 ℃) treatment for 20 min on beef protease activities were studied. The results showed that the protease activities decreased with increasing pressure up to 400 MPa at room temperature, after which there was no significant change of them. The content of free amino acid increased significantly at 200 MPa and then the increased speed decreased with the pressure increasing.400 MPa or higher pressure treatment at room temperature resulted in the increase of tryptic digestibility of protein in beef extract. There was no significant effect on protease activities and free amino acid content in beef after pressurized at 200 MPa, 40 ℃, but the protease was almost completely inactivated at pH 7.5 and free amino acid content reduced rapidly after treated at 600 MPa, 40 ℃. Part of protease activities survived in beef muscle when heated at 60 ℃. They did not change significantly when treated at 200 MPa, 60 ℃, but the free amino acid content increased obviously. Treatment of 600 MPa at 60 ℃ resulted in the inactivation of almost all the proteases and the free amino acid content also decreased markedly. The similar changes of tryptic digestibility of protein in beef extract were found when pressure applied at 40~60 ℃. 200 MPa treatment did not cause significant changes and 600 MPa treatment induced the tryptic digestibility of protein marked increase. These results suggested that high pressure treatment combined with heating could regulate proteases activities of beef and improve its quality.

high pressure  /  thermal treatment  /  beef muscle  /  protease activities
马汉军, 周光宏, 余小领, 高海燕, 潘润淑, D.A. Ledward. 高压与加热协同处理对牛肌肉中蛋白酶活性的影响. 高压物理学报, 2011 , 25 (1) : 89 -96 .
Han-Jun MA, Guang-Hong ZHOU, Xiao-Ling YU, Hai-Yan GAO, Run-Shu PAN, D.A. Ledward. Effects of Combined High Pressure and Thermal Treatment on Protease Activities in Beef Muscle[J]. Chinese Journal of High Pressure Physics, 2011 , 25 (1) : 89 -96 .
Year 2011 volume 25 Issue 1
15
2
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Article Info
  • Receive Date:2009-08-20
  • Online Date:2026-11-02
  • Published:2011-02-15
Article Data
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History
  • Received:2009-08-20
  • Revised:2009-10-14
Funding
Affiliations
    1.School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
    2.Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
    3.Department of Food Biosciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, UK
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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