| 蛋白酶体及其与肉品质的关系 |
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| 引用本文： | 陈旭东,唐茂妍,计成,田建华.蛋白酶体及其与肉品质的关系[J].中国饲料,2006(16):29-32. |
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| 作者姓名： | 陈旭东 唐茂妍 计成 田建华 |
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| 作者单位： | 1. 中国农业大学动物科技学院,100094
2. 全国畜牧总站 |
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| 基金项目： | 973项目“畜禽肉品质性状形成的营养代谢与调控机理”,项目编号:2004CB117500 |
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| 摘 要： | 本文综述了蛋白酶体结构、功能及其与蛋白质降解相关生化机制等研究进展,并讨论了蛋白酶体与肉质形成和肌肉嫩化过程的关系。
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| 关 键 词： | 蛋白酶体 结构 功能 肉品质 |
| 文章编号： | 1004-3314(2006)16-0029-04 |
Proteasome and its relationship with meat quality |
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| Chen Xudong TangMaoyan et al..Proteasome and its relationship with meat quality[J].China Feed,2006(16):29-32. |
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| Authors: | Chen Xudong TangMaoyan |
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| Institution: | Chen Xudong TangMaoyan et al. |
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| Abstract: | The molecular structure of the proteasomes,their intracellular functions and proteolytic biochemical mechanisms were reviewed in the article.The relation between proteolysis of cytoskeletal proteins and the postmortem in tenderness was also discussed. |
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| Keywords: | proteasome structure function meat quality |
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