宰后早期猪肉、牛肉和鸡肉中能量代谢及蛋白质磷酸化  

Energy Metabolism and Protein Phosphorylation of Pork,Beef and Chicken during the Early Postmortem Period

作　　者：张爽[1,2] 张楠[2] 朱良齐 李春保[2] ZHANG Shuang;ZHANG Nan;ZHU Liangqi;LI Chunbao(Wuhu Institute of Technology, Wuhu 241003, China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

机构地区：[1]芜湖职业技术学院,安徽芜湖241003 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2017年第9期72-78,共7页Food Science

基　　金："十二五"国家科技支撑计划项目(2014BAD19B01);江苏省农业自主创新项目(CX(15)1006);国家现代农业(生猪)产业技术体系建设专项(CARS36-11);南京农业大学基本业务费专项(KYCYL201502);江苏省优势学科项目

摘　　要：目的:探讨畜禽肉宰后能量代谢的差异及其可能的原因。方法:于宰后45 min测定鸡肉、灰白(pale soft exudative,PSE)猪肉、正常猪肉和牛肉中糖原、ATP/ADP/AMP含量及乳酸脱氢酶(lactate dehydrogenase,LDH)活性,并提取肌浆和肌原纤维蛋白进行十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfatepolyacrylamide gel electrophoresis,SDS-PAGE)和液相色谱-串联质谱鉴定,分析各组肉的磷酸化水平差异。结果:牛肉中糖原含量显著高于其他组(P<0.05),正常猪肉组糖原和ATP含量显著高于PSE猪肉组和鸡肉组(P<0.05),而PSE猪肉组的LDH活性显著高于其他组(P<0.05);肌浆蛋白SDS-PAGE ProQ染色表明,宰后45 min PSE猪肉组中6个条带的磷酸化水平显著低于正常猪肉组(P<0.05),而另有6个条带的磷酸化水平显著高于正常猪肉组(P<0.05)。牛肉组和鸡肉组中分别有3个和1个条带的磷酸化水平偏低,1个条带和8个条带的磷酸化水平明显偏高。而肌原纤维蛋白电泳表明,牛肉中大部分蛋白质的磷酸化水平处于最高值,而鸡肉组处于最低值,猪肉介于两者之间;PSE猪肉组中7个条带的磷酸化水平显著低于正常猪肉(P<0.05);6个条带的磷酸化水平显著高于正常猪肉(P<0.05)。结论:宰后异质肉的形成受宰后糖原和ATP消耗速率、LDH活性的影响,同时与肌肉中糖酵解酶的磷酸化水平有关。Objective:To explore the major cause for abnormal meat.Methods:At45min postmortem,chicken,pale soft exudative(PSE)pork,normal pork and beef were taken for the analysis of glycogen,ATP/ADP/AMP contents,lactate dehydrogenase(LDH)activity.At the same time,myofibrillar and sarcoplasmic proteins were extracted and separated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE),and the bands of interest were identified by liquid chromatography-tandem mass spectrometry(LC-MS/MS).The difference in band intensity was evaluated.Results:Glycogen was higher in beef than three other meats(P<0.05).Glycogen and ATP contents were higher in PSE pork than normal pork and chicken(P<0.05).LDH activity in PSE pork was much higher than all other groups(P<0.05).SDS-PAGE with ProQ staining indicated that,at45min postmortem,the phosphorylation levels of sarcoplasmic proteins from6bands were lower in PSE pork than those of normal pork(P<0.05),while sarcoplasmic proteins from other6bands had higher phosphorylation levels than normal pork(P<0.05).In addition,3bands in beef and1bands in chicken had lower phsophorylation levels,whilst higher phsophorylation levels were observed for1bands in beef and8bands in chicken.For myofibrillar proteins,the majority of bands in beef had highest phosphorylation levels,the lowest phosphorylation levels were found for chicken(P<0.05),and pork was in the middle.Similarly,7bands in PSE pork had lower phosphorylation levels than normal pork(P<0.05),while6bands had higher phosphorylation levels than normal pork(P<0.05).Conclusion:The rates of glycolysis and ATP depletion,and LDH activity had a great contribution to PSE pork,which is also associated with protein phosphorylation of glycolytic enzymes.

关 键 词：异质肉 乳酸脱氢酶 糖酵解 能量代谢 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]