猪宰后肌肉中钙激活蛋白酶活性变化的研究  

Changes of calpain activity in postmortem meat of pig

作　　者：马俪珍[1] 王永辉 范三红[3] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]山西农业科学旱地农业研究中心,太原030006 [3]山西大学生命科学学院,太原030006

出　　处：《农业工程学报》2007年第2期239-243,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：山西农业大学博士后基金

摘　　要：该文研究杂种野猪和本地白猪屠宰后,肌肉中钙激活蛋白酶系的活性变化,同时,对肌肉的全蛋白提取液作SDS-PAGE分析。结果表明:杂种野猪肉的钙激活蛋白酶活性较高,但表现酶活性的自溶率变化在早期较慢;电泳图谱可看到,杂种野猪蛋白降解较慢,在宰后冷藏40h的电泳图可看到小分子物质降解较少。Calpain activity changes of wild hybrid pig and home white pig were investigated, and SDS-PAGE analyzsis on extracting solutions of whole protein in the meat was done. Results indicate that the crossbred wild pigs＇ activities of calpains is more higher, however, the rate of autolysis expressing the activity of calpains at the early stage is very slower; The map of SDS-PAGE photographs show that proteolysis of crossbred wild pig is slower than that of home white pig. Also its small molecular material degraded comparatively slower from SDS-PAGE map after 40-hour cold storage.

关 键 词：杂种野猪 钙激活蛋白酶系 聚丙烯酰胺凝胶电泳(SDS-PAGE) 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]