乌珠穆沁羊生长过程中肌内结缔组织特性研究  

Characteristics of Intramuscular Connective Tissues during Growth of Wuzhumuqin Sheep

作　　者：侯小伟[1] 李金桩[1] 包.格日勒图 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品科学》2010年第3期26-29,共4页Food Science

基　　金：国家自然科学基金项目(20766003)

摘　　要：以1～18月龄乌珠穆沁羊为研究对象,分别利用羟脯氨酸法和DSC法研究其生长过程中肌内结缔组织中胶原蛋白含量、胶原蛋白热溶解性及其热变性的变化。结果表明:结缔组织、肌内膜和肌束膜中胶原蛋白含量和热溶解性随着月龄的增加而显著下降(P<0.05),而且肌内膜中胶原蛋白含量和热溶解性明显高于肌束膜。结缔组织和肌内膜胶原蛋白的热变性温度随着月龄的增加而逐渐升高,肌束膜胶原蛋白的热变性温度随着月龄的增加而呈现下降趋势。Wuzhumuqin sheep aged from 1 to 18 months were used as the subjects to study the change in total amount of collagen,thermal solubility of collagen and thermal denaturation temperature in intramuscular connective tissues by hydroxyproline and DSC methods during the growth process.Results showed a significant decrease in total amount of collagen and thermal solubility of collagen in connective tissues,endomysium and perimysium during the growth of sheep（P〈 0.05）.Moreover,the collagen amount and thermal solubility of collagen in endomysium were significantly higher than that in perimysium.Thermal denatur-ation temperature in connective tissues and endomysium exhibited a gradual increase during the growth of sheep.However,thermal denaturation temperature in perimysium exhibited a reverse change.These investigations reveal significant impacts in livestock industry and product processing.

关 键 词：肌内结缔组织 胶原蛋白 热溶解性 热变性 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]