宰后不同成熟时间对羊肉肌原纤维蛋白降解及钙激活酶活性变化的影响  

Effect of different time on the autolysis of muscle fiber protein and the activity of calpain in lamb during postmortem ageing

作　　者：马逸峤 巴吐尔.阿不力克木 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《食品科技》2016年第7期130-134,共5页Food Science and Technology

基　　金：国家自然科学基金地区科学基金项目(31260381)

摘　　要：选择新疆巴什拜羊背最长肌为试验材料,分别在4℃下成熟1、3、7、14、21 d后测定分析其中肌原纤维蛋白、肌间线蛋白(Desmin)、肌钙蛋白-T(Troponin-T)及钙激活酶活性的变化。结果表明,在成熟过程中肌原纤维发生了降解,其中肌间线蛋白、肌钙蛋白-T发生了显著的降解,同时钙激活酶中μ-钙激活酶的活性也逐渐降低。从而证实μ-钙激活酶活性与肌原纤维蛋白降解存在负相关的关系。由此可知钙激活酶在羊肉成熟过程,参与了肌原纤维的降解,促进了羊肉的成熟嫩化。This research has mainly studied the objective of Bashbay sheep with respectively the degradation and changes of calcium activated enzyme activities of myofibrillar, muscle protein desmin, troponin-T under the 4 ℃ postmortem meat samples in 1, 3, 7, 14, 21 days. The result showed that myofibrillar mutton had been degraded in its postmortem process. The muscle line protein desmin and troponin-T has occurred a significant degradation, and μ-calcium activated enzyme had been gradually reduced, which concluded that μ-calcium activated enzyme had been negatively correlated with myofibrillar protein degradation. μ-calcium activated enzyme had been involved in the ostmortem ageing of mutton with degrading the myofibril and promoting the maturation of the mutton.

关 键 词：背最长肌 肌间线蛋白 肌钙蛋白-T 钙激活酶 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]