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《Scientia Agricultura Sinica》 2005-01
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Changes of Dipeptidyl Peptidase IV in the Processing of Jinhua Ham

ZHAO Gai-ming, ZHOU Guang-hong, XU Xing-lian, PENG Zeng-qi, HUAN Yan-jun, WU Ju-qing (Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture / College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095)  
Sixty experimental Jinhua hams were processed according to typically traditional processing technology with fresh hams from hind legs of local hybrid pigs of Lanxi, Zhejiang Province, China. Biceps femoris was sampled from 5 hams randomly taken each time from one of the 6 processing stage, namely, green ham before salting, end of salting, end of sun-drying, mid-aging, end of aging and end of post-aging. Sample potential DPPIVactivity at pH 7.0 and temperature 37℃ as well as some general physical and chemical indices were determined. The effects of temperature, sodium chloride content, sodium nitrate content and pH value on muscle DPPIV activity were evaluated with Response Surface Method by Design-experts 6.0 software, and muscle actual DPPⅣ activity after each processing stage of Jinhua ham was predicted with response surface regression equation. The results showed that during Jinhua ham processing, processing temperature, biceps femoris pH value and sodium chloride content increased gradually while biceps femoris potential DPPIV activity decreased gradually. The actual DPPIV activity was significantly influenced by processing temperature, muscle pH value and sodium chloride content (P 0.05). Though muscle DPPIV could keep rather high potential activity during Jinhua ham processing, its actual activity was always very low and only 3.12% of the potential activity could be expressed at most, which therefore indicated that DPPⅣ’s role in the formation of Jinhua ham flavor was quite possibly limited.
【Fund】: 国家“863”计划资助项目 (2002AA248031)
【CateGory Index】: TS251
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