新疆褐牛不同部位肉宰后成熟过程中蛋白降解变化研究  

Protein Degradation of Different Cuts in Xinjiang Brown Cattle Beef during Postmortem Aging

作　　者：丰永红[1] 王勇峰[1] 李海鹏[1] 张松山[1] 万红兵[1] 孙宝忠[1] FENG Yonghong WANG Yongfeng LI Haipeng ZHANG Songshan WAN Hongbing SUN Baozhong(Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Belting 100193, Chin)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193

出　　处：《农业机械学报》2018年第5期382-389,共8页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金项目(31571910)

摘　　要：为研究肌纤维类型对新疆褐牛肉宰后成熟过程中蛋白质降解变化的影响,选取背最长肌、腰大肌和股二头肌3个不同肌纤维类型组成的部位肉,分别在宰后4℃成熟1 h、6 h、12 h、1 d、3 d、7 d、14 d研究其蛋白质溶解度、肌原纤维小片化指数、肌纤维超微结构变化及进行十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)分析。结果表明:不同肌纤维类型的新疆褐牛肉蛋白质降解模式差异较大,Ⅰ型肌纤维含量高的腰大肌比Ⅱ型肌纤维含量高的背最长肌和股二头肌具有更高的初始肌原纤维小片化指数(MFI),但肌原纤维降解的速度比背最长肌和股二头肌要慢。ⅡA型肌纤维含量与初始蛋白质溶解度呈显著正相关,与蛋白质溶解度的变化率显著负相关。不同肌纤维类型组成的新疆褐牛肉在宰后成熟过程中蛋白质降解变化存在差异,研究结果可为宰后成熟过程合理控制、新疆褐牛肉产品开发提供理论依据。The effect of muscle fiber type on protein degradation of Xinjiang brown cattle beef during postmortem aging was observed. Different cuts of longissimusdorsi（ LD）,psoas major（ PM）,biceps femoris（ BF） with different muscle fiber type composition were chosen to measure protein solubility,myofibril fragmentation index,muscle fiber ultrastructure and SDS-PAGE respectively at 1 h,6 h,12 h,1 d,3 d,7 d and 14 d after slaughter. The samples were kept at 4℃ during postmortem aging. The results indicated that protein degradation patterns of Xinjiang brown cattle beef cuts with different muscle fiber type composition were definitely different. The initial MFI of psoas major with higher muscle fiber type Ⅰcontent,was higher than the initial MFI of longissimusdorsi and biceps femoris with higher muscle fiber type Ⅱ content,but the muscle fiber degradation rate of psoas major was lower than the rate of longissimusdorsi and biceps femoris. The significant positive correlation existed between the content of muscle fiber type Ⅱ A and the initial protein solubility,and significant negative correlation existed between muscle fiber type Ⅱ A content and protein solubility change rate. The results of muscle fiber ultrastruture and SDS-PAGE research were consistent with those provided by MFI and protein solubility.Ultrastructural investigation indicated that proteins of longissimusdorsi and biceps femoris degraded faster than proteins of psoas major. The degradation patterns of troponin-T and desmin were also different between the three beef cuts. The troponin-T and desmin degradation rate of the beef cuts with high muscle fiber type Ⅱ content was faster than that of the beef cuts with high muscle fiber typeⅠcontent.Protein degradation patterns of Xinjiang brown cattle beef with different muscle fiber type composition were definitely different during postmortem aging. The results would provide a theoretical basis for the regulation of postmortem aging process according to the different muscle fiber types and t

关 键 词：新疆褐牛 蛋白降解 肌纤维类型 肌钙蛋白-T 肌间线蛋白 

分 类 号：S823.81[农业科学—畜牧学] Q591.2[农业科学—畜牧兽医]