钙蛋白酶系统对肌肉系水力的影响研究进展  

Advance in Research on Calpain System Affecting Water Holding Capacity in Muscle

作　　者：徐晨晨[1] 罗海玲[1] 

机构地区：[1]中国农业大学动物科技学院,动物营养学国家重点实验室,北京100193

出　　处：《肉类研究》2015年第6期29-32,共4页Meat Research

基　　金：国家现代农业(肉羊)产业技术体系建设专项(CAR-39)

摘　　要：系水力是肉品质评价过程中重要的指标之一。大量的研究表明,系水力与宰后肌肉蛋白质的降解有关,而钙蛋白酶系统在此过程中起着重要的调控作用。本文结合国内外关于钙蛋白酶在肌肉系水力方面的研究,概述了系水力、钙蛋白酶系统,及其钙蛋白酶对系水力影响的可能作用机制,旨在为今后其在该领域的进一步研究提供参考。Water holding capacity （WHC） is an important indicator of meat quality evaluation process. At present a large number of researches indicate that water holding capacity has relation with post-mortem muscle protein degradation, and the calpain system plays an important role in this process. Referring to domestic and overseas research about the calpain system and WHC in muscle, the review describes WHC as well as the calpain system and its possible mechanisms in influencing WHC to provide a reference for fiarther research in this field.

关 键 词：钙蛋白酶 钙蛋白酶抑制蛋白 系水力 滴水损失 嫩度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]