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Effect of Zanthoxylum bungeanum extract on the quality and cathepsin L activity of Niuganba.
Zhu, Hong; Liu, Fangrui; He, Laping; Wang, Xiao; Li, Cuiqin.
Afiliación
  • Zhu H; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China.
  • Liu F; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China.
  • He L; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China. Electronic address: helaping@163.com.
  • Wang X; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China. Electronic address: 38114047@qq.com.
  • Li C; School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, PR China. Electronic address: licuiqin2345@163.com.
Meat Sci ; 217: 109594, 2024 Nov.
Article en En | MEDLINE | ID: mdl-39002357
ABSTRACT
Niuganba (NGB) is a traditional fermented beef product. Protease activity typically significantly affects the quality of NGB. Some natural food extracts may markedly influence NGB's protease activity and performance. This study aims to investigate the effect of Zanthoxylum bungeanum extract (ZBE) on the quality and cathepsin L activity of NGB. Following ZBE treatment, the myofibril fragmentation index (MFI), the content of TCA-soluble peptides, surface hydrophobicity, disulfide bond content, and cathepsin L activity of NGB significantly decrease. The content of free thiol groups and ß-sheet significantly increases. Scanning electron microscopy (SEM) reveals that the arrangement of muscle fibers in the cross-section of NGB is more compact after ZBE treatment. The research results indicate that ZBE effectively inhibits cathepsin L activity, alleviates the degradation of myofibrillar proteins, improves the physicochemical characteristics of NGB, and enhances its structural stability.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Extractos Vegetales / Zanthoxylum / Catepsina L Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Extractos Vegetales / Zanthoxylum / Catepsina L Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido