基于微观结构和蛋白质组学分析影响猪肉持水性的差异蛋白  

Analysis of Different Proteins Affecting Water Holding Capacity of Pork Based on Microstructure and Proteomics

作　　者：杨波若 李华健 苏娅宁 李霞 瞿静 陈韬[1] YANG Boruo;LI Huajian;SU Yaning;LI Xia;QU Jing;CHEN Tao(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《食品工业科技》2021年第7期136-144,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金地区项目(31660441)。

摘　　要：为探究宰后初期生鲜猪肉肌细胞微观结构和蛋白质组变化对持水能力的影响,将猪背最长肌样品按照汁液流失的高低分为高汁液流失组(High drip loss group≥5.93%, H组, n=3)和低汁液流失组(Low drip loss group≤0.81%, L组, n=3),对两组样品的微观结构和蛋白质组进行比较。采用透射电镜(Transmission Electron Microscopy, TEM)观测细胞间隙,并用多肽体外标记技术(Tandem Mass Tag, TMT)鉴定高低汁液流失组间的差异蛋白。结果表明,宰后24 h时,H组的细胞外间隙极显著大于L组的细胞外间隙(P<0.01)。宰后肌肉中葡萄糖磷酸变位酶-1、热休克蛋白70(Heat shock protein 70, Hsp70)、锚蛋白、硒蛋白W和层黏连蛋白的表达量越高,汁液流失越低,持水性越好,而磷酸甘油变位酶和转酮醇酶的表达量越高,汁液流失越高,持水性越差。In order to investigate the effects of microstructural and proteomic changes of fresh pork on their water holding capacity in the early postmortem period,the longissimus dorsi samples of pigs were divided into high drip loss group(Hgroup≥5.93%,n=3)and low drip loss group(L-group≤0.81%,n=3)according to the level of drip loss.The microstructure and proteomics of the two groups were compared.The difference proteins between the two groups were identified using Tandem Mass Tag(TMT)and intercellular spaces were observed using electron microscopy.The results showed that the extracellular space of H-group was significantly larger than that of L-group at 24 h after slaughter(P<0.01).The higher the expression level of glucose-phosphotransferase-1,heat shock protein 70(Hsp70),ankyrin,selenoprotein W and laminin in postmortem muscle,the lower the drip loss and the better the water holding capacity,while the higher the expression level of phosphoglycerate mutase and transketolase,the higher the drip loss and the worse the water holding capacity.

关 键 词：猪肉 蛋白质组学 汁液流失 生物代谢 转酮醇酶 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]