猪宰后正常肉与PSE肉中肌联蛋白和伴肌动蛋白变化  

Titin, Nebulin in Normal and PSE Meat

作　　者：吴霜[1] 陈韬[1] 刘劭[1] 马宁[1] 孙小萌[1] 王露茜[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：《食品工业》2015年第10期187-192,共6页The Food Industry

基　　金：国家自然科学基金(31171711)

摘　　要：运用SDS-PAGE电泳技术对猪宰后正常肉与PSE肉的肌联蛋白和伴肌动蛋白的变化进行测定,并分析了它们与持水性的关系。结果显示肌联蛋白在宰后逐步降解。正常肉样中,宰后24 h肌联蛋白开始迅速降解(p<0.05);PSE肉样的肌联蛋白在宰后2 d开始迅速降解(p<0.05)。伴肌动蛋白在宰后逐步降解。正常肉样中,伴肌动蛋白在宰后2 d出现明显降解(p<0.05);PSE样肉中,伴肌动蛋白在宰后24 h出现明显降解(p<0.05)。汁液流失率与宰后肌联蛋白和伴肌动蛋白的完整度有正相关性。宰后正常肉样与PSE肉样的细胞间隙面积都随贮藏时间的延长而增大,PSE组的细胞间隙面积始终显著大于正常组(p<0.05);汁液流失率与细胞间隙面积呈显著正相关(p<0.05);宰后肌联蛋白和伴肌动蛋白完整度与细胞间隙面积呈正相关。结果表明宰后肌联蛋白和伴肌动蛋白降解越多,细胞间隙面积越小,汁液流失率越小,持水力越强。Titin and Nebulin contents in normal and PSE meat were determined by western blot. The relationship between these proteins and water holding capacity was assessed. The results revealed that Titin was gradually degraded post-slaughter. In normal meat, the degradation of Titin increased after 24 h significantly （p〈0.05）. In PSE meat, the degradation of Titin increased after 2 d （p〈0.05）. Nebulin was gradually degraded over time. Significant Nebulin degradation occurred after 2 d in normal meat and after 24 h in PSE meat （p〈0.05）. Drip loss was positively correlated with Titin and Nebulin integrity. The area of extracellular was increasing at postmortem both in normal and PSE meat, the extmcellular area of PSE meat was higher than normal meat significantly （p〈0.05）. ExtmceUular area and drip loss were positively correlated （p〈0.05）. The extracellular area was positively correlated with Titin and Nebulin integrity. The higher the degradation rates of Titin and Nebulin, the lower the drip loss, the smaller area extracellular and the stronger the water holding capacity.

关 键 词：SDS-PAGE 肌联蛋白 伴肌动蛋白 持水性 细胞间隙 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]