钙蛋白酶系统磷酸化对肉嫩度的影响研究进展  

Influence of the Calpain System Phosphorylation on Meat Tenderness

作　　者：杜曼婷 李欣[1] 李铮[1] 张德权[1] Du Manting;Li Xin;Li Zheng;Zhang Dequan(Institute of Food Science and Technology,Chinese Academy of Agricultural Science;Key Laboratory of Agro-Products Processing,Ministry of Agriculture,Beijing 10019)

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工重点实验室,北京100193

出　　处：《中国食品学报》2018年第10期286-294,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(31471604);国家农业科技创新工程;公益性行业(农业)科研专项(201303083)

摘　　要：嫩度是肉品食用品质中最重要的品质特性之一,钙蛋白酶系统在宰后成熟过程中对改善肌肉嫩度起到主要作用。研究表明,磷酸化修饰参与钙蛋白酶系统复杂的活性调控过程。本文概述了μ-/m-钙蛋白酶和钙蛋白酶抑制蛋白磷酸化研究的最新进展,根据它们的磷酸化对其结构和功能的影响,探讨钙蛋白酶系统磷酸化修饰对宰后肉嫩化的作用机制,并对其在肉品质中的应用研究进行展望。Tenderness is one of the most important attributes of meat. The calpain system, existing in the period of postmortem aging, plays an important role in improving meat tenderness. In the previously studies, phosphorylation has been indicated as a participant in the complicated activation mechanism of calpain system. The latest research about the calpain system phosphorylation and their phospho-sites were summarized in this paper. Phosphorylation had been approved has impact on the structure and functions of μ-/m-calpain or calpastatin. Based on these studies, the role of the calpain system phosphorylation in postmortem meat tenderization was explored, and the development and research of phosphorylaized μ-/m-calpain and calpastatin in meat science field was disscussed.

关 键 词：磷酸化 钙蛋白酶 钙蛋白酶抑制蛋白 活性调控 嫩度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]