胶原研究进展  

Progresses on Study of Collagen

作　　者：刘向东[1] 李戡[1] 张建新[1] 赵俊星[1] 

机构地区：[1]山西农业大学动物科技学院,中国山西太谷030801

出　　处：《生命科学研究》2016年第6期542-547,共6页Life Science Research

基　　金：国家自然科学基金资助项目(31402053);山西省回国留学人员科研资助项目(2014-039);山西农业大学科技创新基金(20132-01)

摘　　要：胶原是哺乳动物体内含量最多的蛋白质,占体内总蛋白质含量的25%-35%。作为动物体内重要的结构蛋白,胶原不仅是细胞外基质的主要构成成分,还在细胞增殖和分化、组织发育方面发挥了重要作用。胶原纤维分布广泛,主要分布于动物的骨骼、皮肤、角膜、肌腱、软骨、韧带、内脏等组织和器官中。骨骼肌胶原纤维的含量约占总重的1%-2%。骨骼肌胶原含量及交联方式是肉产品嫩度的重要决定因素。通过对胶原结构、功能、合成调控及测定方法进行综述,旨在为提高肉类产品品质提供参考。Collagen is one of the most abundant proteins in mammals,which accounts for 25%-35% of the total protein content.Serving as the main structure protein,collagen is not only the main component of extracellular matrix,but also plays an important role in organogenesis,cell structure maintenance,cell determination,proliferation and differentiation.Collagen fibril is widely distributed in various tissues and viscera in body,including bones,skin,corneas,tendons,cartilages,ligaments,etc.In skeletal muscle,collagen fibril accounts for about 1%-2% of its weight.The content and crosslinking manner of collagen in skeletal muscle are one of the major factors that are responsible for meat tenderness.The structure and function of collagen and the regulation of its synthesis were reviewed to provide a theory basis for improving meat product quality.

关 键 词：胶原 功能 生物合成 检测方法 肉品质 改良 

分 类 号：Q513[生物学—生物化学]