μ-Calpain在牛肉肌纤维中的定位及后熟过程中对肌纤维显微结构的影响  

Studies on μ-Calpain Localization in Beef Muscle Fiber and Influence on Microstructure during Postmortem Aging

作　　者：周芳[1] 党娅 胡选萍[1] 李林强[2] 

机构地区：[1]陕西理工学院生物科学与工程学院,汉中723001 [2]陕西师范大学食品工程与营养科学学院,西安710062

出　　处：《食品工业》2012年第11期113-116,共4页The Food Industry

基　　金：国家科技支撑计划-农林动物育种专项(2006BAD01A10-3)

摘　　要：以秦川牛肉为对象,研究μ-Calpain在牛肉后熟过程中对其纤维结构的影响及机理。通过免疫组织化学法定位μ-Calpain在牛肉肌纤维中的位置;用不同浓度Ca2+(μmol/L和mmol/L)对秦川牛肉进行注射,真空包装后于4℃下成熟72 h,原子力显微镜观察肌原纤维碎片(MF)和肌原纤维变化,环境扫描电镜观察肌纤维膜变化。结果表明:μ–calpain在牛肉肌纤维中主要存在于细胞膜和细胞浆中,在牛肉后熟过程中对牛肉肌原纤维有一定的降解作用,但活性远低于m-calpain。Qinchuan beef was used as the research object to investigate the effects of μ-calpain on beef microstructural changes and the underlying mechanism during postmortem aging. Immunohistochemistry was employed to study localization of μ-calpain in muscle fibers. Qinchuan beef was injected different concentration calcium chloride solution （Ixmol/L and mmol/L）. Meat samples were vacuum-packaged, and aged at 4 qC for 72 h. Atomic force microscopy was conducted to examine changes in myofibril fragmentation and myofibril. Environmental scanning electron microscopy was also performed to examine sarcolemma. The results showed that μ-calpain was detected mainly in sarcolemma and cytoplasm. μ-calpain had a certain degradation effect on beef myofibril, but its hydrolytic activity was lower than that of m-calpain.

关 键 词：肉 秦川牛肉 μ-Calpain 肌纤维 显微结构 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]