猪宰后正常肉与PSE肉中肌间线蛋白和钙激活酶的变化与持水性的关系  

Desmin μ-calpain and water holding capacity in normal and PSE meat

作　　者：张冬怡[1] 陈韬[1] 吴霜[1] 刘劭[1] 马宁[1] 

机构地区：[1]云南农业大学食品科学技术学院,昆明650201

出　　处：《食品科技》2015年第6期130-135,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31171711)

摘　　要：通过运用蛋白质印迹技术（Westernb10t）研究猪肉宰后正常肉与PSE肉的肌间线蛋白（Desmin）和钙激活酶（μ-calpain）与持水性的关系，旨在为分析猪肉持水性的形成机制提供参考。结果显示：宰后正常肉组与PSE（Pale，Soft，Exudative）组的Desmin均随着时间的增加而发生降解，到宰后3-5d，RFN（Reddish—pink，Firm，Non—exudative，正常肉）组的Desmin的降解量与PSE组的Desmin降解量差异显著（P〈0．05）。RFN组的Desmin在宰后5d出现明显降解（P〈0．05）；PSE组在宰后3d出现明显降解（P〈0．05）。宰后猪肉样品的汁液流失率与在宰后3、5dDesmin完整度呈显著负相关（P〈0．05）。μ-calpain与宰后Desmin完整度之间呈正相关，其中76ku亚基与宰后5d的Desmin完整度之间呈显著负相关（p〈0．05）。结论：μ-calpain活性越高，Desmin降解越多，汁液流失率越大。Water holding capacity is one of the important factors affecting meat quality, sense and nutritional value of chilled meat. In this study, desmins both in RFN （Reddish-pink, Firm, Non-exudative） and PSE were degraded gradually with the extension of time during postmortem. From 3 d to 5 d, there was significant difference in the quantities of degradation between RFN and PSE （P〉0.05）. In RFN group, the degradation of desmins was significant at 5 d （P〈0.05）; in RSE group, the degradation of desmins was significant from 3 d to 5 d （P〈0.05）. Our study shown that integrity of the desmin from 3 d to 5 d showed a significant negative correlation with the drip loss （P〈0.05）. The μ-calpain in pork showed a positive correlation with the integrity of the desmin. The μ-calpain 76 ku subunit in pork showed a significant positive correlation with the integrity of the desmin at 5 d during postmortem （P〈0.05）. It was evident thatwith the higher activity of μ-calpain, the more degradation of desmin, the bigger drip loss were observed.

关 键 词：猪肉 持水性 肌间线蛋白 钙激活酶 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]