为探究贮藏时间对酱排骨蛋白质体外消化率及其风味的影响,通过体外模拟消化试验、SDS-PAGE凝胶电泳、液相串联质谱和电子鼻等方法测定了贮藏0(新鲜)、1、2、4、6个月的酱排骨蛋白质体外消化率和风味变化.结果表明:随着贮藏时间的延长,酱排骨蛋白质体外消化率呈现下降趋势,贮藏4个月的胃蛋白酶消化率显著降低,贮藏2个月的胃蛋白酶+胰蛋白酶消化率显著下降.贮藏过程中活性巯基含量下降,全蛋白质光密度值增加.不同贮藏时间(新鲜和贮藏1、2、4、6个月)酱排骨蛋白质体外酶解产物肽段序列存在显著差异,胃蛋白酶消化产物中特有肽段数量分别为18、20、19、15、35,胃蛋白酶+胰蛋白酶消化后特有肽段数量分别为41、39、19、30、45.贮藏过程中酱排骨风味发生显著变化,新鲜和贮藏1个月的风味相似.
In order to explore the effect of storage time on in vitro protein digestion and flavor components of sauced ribs, in vitro simulated digestion, SDS-PAGE, LC-MS-MS and electronic nose analysis were applied to determine the pro-tein digestibility and flavor compounds of sauced ribs stored for 0 ( fresh) , 1, 2, 4 and 6 months. The results showed that the digestibility of the sauced ribs decreased along with the storage time. The pepsin digestibility decreased significantly af-ter four-month storage, while the trypsin digestibility decreased significantly after storage for two months. The content of ac-tive thiol group declined and the total protein density increased during the storage. The number of peptides in the pepsin-di-gested samples stored for 0, 1, 2, 4 and 6 months was 18, 20, 19, 15 and 35, respectively, while the number of peptides in the trypsin-digested samples was 41, 39, 19, 30 and 45. The flavor substances changed greatly during storage, but the flavor substances of fresh products were similar to those stored for one month.