| 离体条件下牛肉的嫩化机制 |
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| 引用本文： | 黄明,王俊,徐幸莲,周光宏. 离体条件下牛肉的嫩化机制[J]. 江苏农业学报, 2003, 19(4): 242-245 |
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| 作者姓名： | 黄明 王俊 徐幸莲 周光宏 |
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| 作者单位： | 南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095;南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095;南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095;南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095 |
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| 基金项目： | Ministry of education for doctoral programme(Granted No. 20020307006);Natural science foundation of Jiangsu province(BK 2003078) |
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| 摘 要： | 基于有关牛肉嫩化机制的钙激活酶、Ca 、溶酶体组织蛋白酶理论,本试验模拟尸僵后牛肉的内在环境和成熟温度,将纯化后的钙激活酶I、钙激活酶I内源性专一抑制剂、肌原纤维和钙激活酶I外源性抑制剂抑亮酶肽用于6个不同的处理组合,反应不同时间后,分别做变性聚丙烯酰胺凝胶电泳和蛋白质印迹分析。结果表明,在含100μmol/LCa 的反应体系中,钙激活酶I对肌间线蛋白和肌钙蛋白T有明显的降解作用,且降解产物和宰后牛肉自然成熟条件下的降解产物类似;钙激活酶I内源性专一抑制剂不能完全抑制钙激活酶Ⅰ的活性。100μmol/LCa 单独存在时对肌间线蛋白和肌钙蛋白T无降解作用,但很可能通过激活钙激活酶I间接发挥对肌原纤维的降解作用。
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| 关 键 词： | 牛肉 嫩化机制 钙离子 钙激活酶Ⅰ |
| 文章编号： | 1000-4440(2003)04-0242-04 |
The Mechanism of Beef Postmortem Tenderization in vitro |
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| Abstract: | Based on theories of calpain system and calcium about tenderization mechanism for beef, purified μ-calpain, calpastatin, myofibrils and leupeptin were used in six different reaction mixtures. After incubation for different time at 4℃ in mixed salt solution formulated on the basis of the postrigor beef muscle composition, SDS-PAGE and Western blotting were conducted. The results showed that calcium (100 μmol/L) had no effects on myofibrils, while μ-calpain, when incorporated with calcium, could degrade desmin and troponin T and the degraded products were similar with those of aged beef. Calpastatin was not capable of inhibiting μ-calpain activity completely. These results indicated that it was most possible μ-calpain degraded cytoskeletal proteins when activated by calcium, and as a result, improved beef tenderness. |
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| Keywords: | beef tenderization mechanism calcium |
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