牦牛肉成熟过程中钙蛋白酶对微观结构的影响  

Effect of calpains on microstructure in yak meat during ageing

作　　者：师希雄[1] 余群力[1] 包富贵[2] 田甲春[1] 张丽[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃民族师范学院高寒生态系统研究所,甘肃合作747000

出　　处：《食品与机械》2013年第5期173-175,共3页Food and Machinery

基　　金：国家自然科学基金(编号:31060221);甘肃省青年科技基金(编号:1107RJYA064)

摘　　要：以牦牛肉为研究对象,分别测定宰后0,1,3,5,7d的牦牛肉中钙蛋白酶活性、肌原纤维超微结构、肌原纤维小片化指数、肌纤维直径,研究钙蛋白酶对宰后牦牛肉微观结构的影响。结果表明,宰后成熟对钙蛋白酶的活性、肌纤维直径及肌原纤维小片化指数有显著的影响,钙蛋白酶活性、肌纤维直径不断降低,肌原纤维小片化指数不断增大,肌原纤维的框架逐渐变得模糊,Z线发生碎裂,M线消失,同时也表明,钙蛋白酶活性与肌原纤维小片化指数呈现显著性负相关,与肌纤维直径呈现正相关,因此,钙蛋白酶对牦牛肉的微观结构有显著影响,其活性的变化可能导致了肌原纤维蛋白结构的变化。The activities of calpains, muscle fiber diameter, myofibril fragmentation index （MFI）and Myofibrils uhrastrueture of yak meat were measured in 0,1,3,5,7 d after slaughtering to study the effects of calpains on microstructure. The results indicated that postmortem aging had significant influence for the calpains, MFI, muscle fiber diameter and ultrastrueture, calpains and muscle fiber had gradually decrease trend, MFI had gradually increase trend, the M lines gradu- ally disappeared, and the Z line was broken in myofibril. Meanwhile, the activities of calpains had a positive correlation with muscle fiber diameter, however, there was a negative correlated with MFI （P〈0.05）. Therefore, calpains have significant influence on microstructure,and it may cause the changes of Myofibril protein structure.

关 键 词：牦牛肉 成熟 钙蛋白酶 微观结构 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]