L-赖氨酸对鸡腿肉肌原纤维蛋白磷酸化的影响  

Effect of L-Lysine on Phosphorylation of Myofibrillar Proteins from Chicken Thigh Meat

作　　者：方芮 朱宗帅 郭秀云[1] 彭增起[1] 张雅玮[1] FANG Rui;ZHU Zongshuai;GUO Xiuyun;PENG Zengqi;ZHANG Yawei(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2020年第20期1-6,共6页Food Science

基　　金：国家自然科学基金青年科学基金项目(31601491)。

摘　　要：为研究高盐(3%NaCl)和低盐(1%NaCl)条件下添加L-赖氨酸(L-Lys)对鸡腿肉肌原纤维蛋白磷酸化的影响,提取腌制后的鸡腿肉肌原纤维蛋白,进行十二烷基磺酸钠-聚丙烯酰胺凝胶电泳,再通过荧光染色和液相色谱-串联质谱鉴定,探究添加L-Lys在不同NaCl用量条件下对鸡腿肉肌原纤维蛋白磷酸化水平的差异。结果表明,1%NaCl+0.06%L-Lys组整体磷酸化水平显著低于0%NaCl组和1%NaCl组(P<0.05),但与3%NaCl组和3%NaCl+0.06%L-Lys组整体磷酸化水平无显著差异(P>0.05),表明添加L-Lys能够在低盐条件下降低鸡腿肉肌原纤维蛋白磷酸化水平。1%NaCl+0.06%L-Lys组α-辅肌动蛋白-2、β-烯醇化酶、原肌球蛋白α-1链、肌球蛋白轻链2、肌球蛋白轻链3较1%NaCl组的磷酸化水平显著降低(P<0.05),1%NaCl+0.06%L-Lys组的肌球蛋白重链、M蛋白、β-烯醇化酶、肌球蛋白轻链2、肌球蛋白轻链3的磷酸化水平显著低于3%NaCl组(P<0.05)。结果表明,0.06%L-Lys的添加在1%NaCl条件下对肌原纤维蛋白磷酸化具有整体正向效应。In order to investigate the effect of adding L-Lys on the phosphorylation of myofibrillar proteins from chicken thigh meat under high(3%NaCl)and low salt(1%NaCl)conditions,myofibrillar proteins were extracted from the salted chicken meat samples and analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE),and the phosphorylated myofibrillar proteins were identified by fluorescence staining and liquid chromatography-tandem mass spectrometry(LC-MS).The differences in the phosphorylation level of chicken myofibrillar proteins among different treatment groups were explored.The results showed that the phosphorylation level of myofibrillar proteins in the 1%NaCl+0.06%L-Lys group was significantly lower than that of the 0%and 1%NaCl groups(P<0.05),but did not significantly differ when compared with that of the 3%NaCl and 3%NaCl+0.06%L-Lys groups(P>0.05),showing that the addition of L-Lys reduced the phosphorylation level of myofibrillar proteins under low salt condition.The phosphorylation levels ofα-actinin-2,β-enolase,tropomyosinα-1 chain,myosin light chain 2,and myosin light chain 3 in the 1%NaCl+0.06%L-Lys group were significantly lower than those in the 1%NaCl group(P<0.05).The phosphorylation levels of myosin heavy chain,M protein,β-enolase,myosin light chain 2,and myosin light chain 3 in the 1%NaCl+0.06%L-Lys group were significantly lower than those in the 3%NaCl group(P<0.05).The results of this study indicated that the addition of 0.06%L-Lys had an overall positive effect on the phosphorylation of myofibrillar proteins.

关 键 词：蛋白质磷酸化 低盐 L-赖氨酸 肉品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]