Changes of hormone-sensitive lipase (HSL), adipose tissue triglyceride lipase (ATGL) and free fatty acids in subcutaneous adipose tissues throughout the ripening process of dry-cured ham

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• 作者：Shan Xiao ; Wangang Zhang ; Yong Yang ; Changwei Ma ; Dong U. Ahn ; Xiang Li ; Jiankun Lei ; Min Du
• 关键词：Dry-cured ham ; Adipose triglyceride lipase (ATGL) ; Hormone-sensitive lipase (HSL) ; Adipose tissue ; Free fatty acids
• 刊名：Food Chemistry
• 出版年：2010
• 出版时间：1 July 2010
• 年：2010
• 卷：121
• 期：1
• 页码：191-195
• 全文大小：253 K

文摘

Changes in adipose triglyceride lipase (ATGL) and hormone-sensitive lipases (HSL) in subcutaneous adipose tissue of Xuanwei ham at different ripening stages were studied. Green hams were salted for 40 d and then ripened in a ventilated chamber for 15 months.

Adipose triglyceride lipase and HSL could be detected during the whole ripening period of Xuanwei ham, but their protein levels decreased as the ripening time increased. The decrease of lipase proteins could be attributed to the decrease in protein synthesis as ripening time progressed. The level of free fatty acids (FFAs) increased at the first stage but HSL protein remained constant indicating that HSL was more important than ATGL for adipose tissues lipolysis. The main FFAs produced during the ripening period of Xuanwei ham were oleic acid, linoleic acid and palmitic acid, suggesting that the triacylglycerols containing these three FFAs were preferential substrates for ATGL and HSL.