牛肌肉中的蛋白质组学研究进展

蛋白质组学的研究是生命科学进入后基因时代的特征,它已在医学、畜牧学、食品科学以及农业等领域得到广泛的研究与应用。牛肉因其蛋白质含量高、脂肪含量少、血红素铁丰富等,深受人们的喜爱。但目前对我国而言,牛肉仍需要大量进口,因此对于如何提高牛肉品质一直是我国畜牧和食品行业科研工作者不断努力研究的一大课题。随着基因组学的深入研究发展,从蛋白质水平研究牛肌肉及其形成机制,对提高牛肉品质有着重要的意义。肌肉主要是由水、蛋白质等成分构成,其性状及品质主要是由蛋白质来表达的。因此,研究蛋白质组学在牛肌肉中的认知对于调控牛肉的品质具有重要意义。本文主要对蛋白质组学的研究技术及其在牛肌肉中的研究做简要介绍。

Research progress in proteomics of bovine muscle

The research of proteomics is a characteristic of the post gene era in life science, and it has been widely studied and applied in medicine, animal husbandry, food science, and agriculture. Beef is deeply loved by people due to its high protein content, low fat content, and rich heme iron content. However, currently for China, beef still needs to be imported in large quantities. Therefore, how to improve the quality of beef has been a major issue that scientific researchers in the livestock and food industries in China have been constantly striving to study. With the in-depth research and development of genomics, studying bovine muscle and its formation mechanism at the protein level is of great significance for improving beef quality. Muscle is mainly composed of water, protein, and other components, and its properties and quality are mainly expressed by protein. Therefore, studying the recognition of proteomics in bovine muscle is of great significance for regulating beef quality. This article mainly introduces the research technology of proteomics and its application in bovine muscle.