钙蛋白酶系统在肌肉生长和肉品嫩化方面的研究  

Study of calpain system on muscle growth and meat tenderness

作　　者：董岩[1] 张勇[1] 朱宇旌[1] 付萌[1] 

机构地区：[1]沈阳农业大学畜牧兽医学院,沈阳市110161

出　　处：《饲料工业》2008年第3期17-19,共3页Feed Industry

基　　金：国家自然科学基金资助项目(项目编号:30500363)

摘　　要：钙蛋白酶系统主要由钙蛋白酶(calpain)及钙蛋白酶抑制蛋白(calpastatin)组成,calpain是存在于细胞质中的依赖于Ca2+的中性蛋白酶,calpastatin是钙蛋白酶的内源抑制蛋白。近年的研究表明,calpain是细胞质中主要的蛋白水解酶,在肌原纤维蛋白降解中起着重要的作用。肌肉增长和宰后嫩度的变化与蛋白质水解程度密切相关。因此,钙蛋白酶系统的活性会影响畜禽肌肉增长和肉的嫩度。文中综述了钙蛋白酶系统各种酶的结构及其如何在肌肉生长和肉的嫩化中起作用。Calpain system consists of μ-calpain ,m-calpain, the calcium-dependent neutral proteases, and their endogenous inhibitor, calpastatin. Calpain system is probably the major proteolytic in protein degradation,which plays an important role in myofibrillar protein degradation. The muscle growth and postmortem tenderization of meat are highly related to the degree of proteolysis , so the activity of calpain system has an effect on muscle growth and meat tenderness. This paper reviews the structure, function and regulation of calpain system and how to play an role in the muscle growth and meat tenderness.

关 键 词：钙蛋白酶 钙蛋白酶抑制蛋白 结构 肌肉生长 肉嫩化 

分 类 号：S852.21[农业科学—基础兽医学]