基于ABPP技术对干腌火腿加工过程中脂肪酶系作用规律的研究

项目名称： 基于ABPP技术对干腌火腿加工过程中脂肪酶系作用规律的研究

项目编号： No.31201386

项目类型： 青年科学基金项目

立项/批准年度： 2013

项目学科： 畜产食品

项目作者： 肖珊

作者单位： 大连工业大学

项目金额： 21万元

中文摘要： 干腌火腿是中国典型的传统干腌肉制品，其突出的特点是具有独特而浓郁的腌腊风味。脂类物质的水解和氧化是火腿风味物质形成的基础，其中皮下脂肪的水解与内源脂肪酶的作用密不可分，但是，目前参与脂肪水解的内源脂肪酶的种类、数量及其作用规律还不明确。而且自新的脂肪酶-脂肪甘油三酯脂酶（ATGL）发现以来，其在肉制品加工领域的研究还没有深入。本项目以宣威火腿为研究对象，一方面利用基于活性的蛋白质组学（ABPP）等技术，构建火腿加工过程中内源脂肪酶系的蛋白质组图谱，明确脂肪酶的种类、数量及其活性变化规律；另一方面，对火腿加工过程中工艺参数等指标进行测定，探讨影响脂肪酶活性变化的因素和脂肪酶水解甘油三酯的特异性。该项目的实施，为阐明干腌火腿的水解机理和ABPP技术在肉品科学领域的应用奠定基础；为干腌火腿的品质改良和工业化生产提供理论依据。

中文关键词： 干腌火腿；脂肪酶；营养；安全；

英文摘要： Dry-cured ham is a typical traditional meat product in China. The major quality trait of this product is characterized by the unique and intense cured flavor. During the processing of dry-cured ham, lipids undergo intense lipolysis followed by auto-oxidation, which contributes to the formation of aromatic volatile compounds. It's well known that lipolysis in adipose tissue is involved in a set of endogenous lipases. However, little is known about how many lipases responsible for lipolysis and the kinds of them. Especially as the new lipase ATGL discovered, the activity change of ATGL during meat product processing is not clear. This study aims mapping activity-based proteomics of lipases using ABPP （Active-based proteome profiling）method to explore the lipases activity change during Xuanwei ham processing. Furthermore, we also detect the factors affecting lipase activity and the preferential hydrolysis of triacylglycerols by measuring the processing conditions and other parameters. This study is very important for exploring the mechanism of lipolysis during ham processing, and it is a good try for ABPP method application in meat science field. Additionally, this work will provide theoretical guidance for improving ham quality and its industrial manufacture.

英文关键词： dry-cured ham；lipase；nutrition；safty；