正常肉和白肌肉的蛋白质变化  

Muscle Protein Changes of Normal and PSE Pork

作　　者：陈韬[1] 崔薇[1] 邱燕[1] 李红民[1] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《食品研究与开发》2012年第3期1-5,共5页Food Research and Development

基　　金：云南省科技厅基金项目(2007C0060M);云南省科技厅科技计划项目(2008LA012)

摘　　要：测定白肌肉(Pale,Soft,Exudative,PSE)和正常猪肉(Reddish-pink,Firm,Non-exudative)持水性指标和在宰后不同时间的蛋白溶解性和蛋白降解程度。结果显示:PSE肉的各种蛋白溶解性都显著低于正常肉(p<0.05),宰后4 h的总蛋白、肌浆蛋白和肌原纤维蛋白的溶解性与滴水损失和贮藏损失都呈显著负相关,与持水力呈显著正相关。正常肉和PSE肉的肌浆蛋白和肌原纤维蛋白的SDS-PAGE电泳条带存在差异,PSE肉早期伴肌动蛋白(Nebulin)含量明显低于正常肉。可见PSE肉肌原纤维的降解较快,宰后早期的蛋白溶解性可以用于预测猪肉的持水性。Water holding capacity,protein solubility and degree of proteolysis of normal and PSE pork were determined in order to analyze the relationship between Water holding capacity and protein changes at postmortem.The results showed that protein solubility of PSE was lower than normal pork（p0.05）.At 4 h postmortem,solubility of total protein,myofibrillar protein and sarcompamic negatively related to drip loss and purge loss,and positively related to WHC（Tsai） value.SDS-PAGE showed a different pattern of proteolysis of sarcoplasmic protein and fmyofibrillar protein in PSE pork and normal pork,content of nebulin in PSE pork was lower than normal pork.These indicated that the rate of fmyofibrillar protein proteolysis is faster than that of normal pork.The solubility of muscular protein at early postmortem could be used for predication of water-holding capacity of muscle.

关 键 词：持水性 蛋白降解 白肌肉 蛋白溶解性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]