Effect of Protease EPg222 Obtained from Penicillium chrysogenum Isolated from Dry-Cured Ham in Pieces of Pork Loins

Abstract

The fungal protease EPg222 obtained from Penicillium chrysogenum Pg222 isolated from dry-cured ham, was assayed for proteolytic activity in a meat model system based on sterile pieces of pork loins for 32 days. Treated samples showed a significative reduction of total high ionic strength-soluble proteins during the incubation period, as compared with a control incubated without enzyme, both on the surface and in the depth. SDS-PAGE analysis of this protein fraction showed higher hydrolysis of the main myofibrillar proteins H-meromyosin, actin, and tropomyosin in treated samples. Non-protein and amino acidic nitrogen were detected in higher amounts in enzyme-added than in control pieces of loins, both on the surface and in the depth. Thus, addition of enzyme EPg222 to whole pieces of meat results in an increase of protein hydrolysis. The effect of this enzyme could be of great interest for stimulating proteolysis in whole dry-cured meat pieces.

The Effect of Lactobacilli on the Quality Characteristics of Raw Meat for Smoked Sausages

“…Одними из сложных элементов затронутых выше биохимических превращений являются пропионовокислые бактерии. Главная их особенность состоит в следующем [2]:…”

“…А благодаря затронутым процессам создается вкус, структура и цвет итогового мясного продукта. [2,4] Однако, малоизученным является положительный эффект от различных культур и микроорганизмов, которые активно используются в производстве мясных изделий. В связи с чем, их необходимо более подробно и детально изучить.…”