小分子热休克蛋白在宰后牛肉成熟中的作用  

Review about the Roles of Small Heat Shock Proteins in Postmortem Aging of Skeletal Muscles

作　　者：黄峰[1,2,3] 丁振江 孙红霞[1] 张春江[1,2,3] 张良[1,2,3] 张泓 HUANG Feng;DING Zhenjiang;SUN Hongxia;ZHANG Chunjiang;ZHANG Liang;ZHANG Hong(Institute of Food Science and Technology CAAS,Beijing 100193,China;Academy of Food Nutrition and Health Innovation CAAS, Hefei 238000,China;Institute of Food Science and Technology CAAS,Harbin 151900,China)

机构地区：[1]中国农业科学院农产品加工研究所(北京),北京100193 [2]中国农业科学院合肥食品营养与健康创新研究院,安徽合肥238000 [3]中国农业科学院农产品加工研究所(哈尔滨),黑龙江哈尔滨151900

出　　处：《食品与生物技术学报》2019年第9期11-16,共6页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31571858);中央级科研院所基本科研业务费专项(Y2016JC40)

摘　　要：宰后牛肉成熟过程是一系列内源酶和调节因子协同作用的结果。动物被宰杀放血后,肌肉内环境胁迫机体发生免疫应答,热休克蛋白首先被激活。蛋白组学数据发现,小分子热休克蛋白与嫩度之间具有显著相关性,可能是成熟过程中嫩度变化的一个关键调控因子。作者综述了小分子热休克蛋白的结构和主要功能,并分析了其在宰后肌肉内环境条件下的变化,重点讨论了小分子热休克蛋白在成熟过程中的潜在作用。Postmortem aging process of beef muscle is regulated by a series of endogenous enzymes and regulatory factors.After bleeding,skeletal muscle cells will trigger an immune response to resistance harmful intramuscular environment.Small heat shock proteins(sHSPs) are firstly activated.Meanwhile,proteomic data also revealed that sHSPs have a significant correction with the tenderness of postmortem skeletal muscle and maybe played an important regulation role during the postmortem tenderization process.The structure and function of sHSPs are briefly reviewed,and meanwhile the changes of sHSPs in postmortem intramuscular environment are also analyzed in the paper.In the last,the potential role of sHSPs to during aging process are discussed in the review.

关 键 词：成熟 小分子热休克蛋白 肌肉内源酶 细胞死亡 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]