蛋白质氧化和翻译后修饰对肉品质的影响及机制研究进展  

Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality

作　　者：黄琳琳 张一敏[1] 朱立贤[1] 梁荣蓉[1] 罗欣[1] 成海建 毛衍伟[1] HUANG Linlin;ZHANG Yimin;ZHU Lixian;LIANG Rongrong;LUO Xin;CHENG Haijian;MAO Yanwei(College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China;National Beef Cattle Industrial Technology System,Jinan Station,Jinan 250000,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]国家肉牛牦牛产业技术体系济南站,山东济南250000

出　　处：《食品科学》2021年第9期241-247,共7页Food Science

基　　金：国家自然科学基金面上项目(31972006,32072239,31871731);现代农业产业技术体系建设专项(CARS-37);山东省现代农业产业技术体系牛创新团队项目(SDAIT-09-09)。

摘　　要：动物屠宰后,肌肉向可食肉转变的过程中涉及一系列的生化变化,它们相互影响并决定了肉的品质。其中氧化应激引起的蛋白质氧化以及蛋白质翻译后修饰对肉品质的形成具有重要影响,但鲜见对其机理系统的深入总结报道。本文综述了氧化应激与蛋白质氧化的关系,总结了动物屠宰后蛋白质氧化和翻译后修饰对肉的嫩度、持水性、肉色和营养价值等品质形成的影响及其作用机制,以期为未来肉品科学的研究提供理论参考。The postmortem conversion of muscle to meat involves a series of biochemical changes,and their interaction will determine meat quality.Protein oxidation induced by oxidative stress and post-translational modification of proteins have an important effect on the formation of meat quality.However,there are rare reports discussing the underlying mechanisms systematically.This paper describes the relationship between oxidative stress and protein oxidation,and summarizes the effects and mechanisms of protein oxidation and post-translational modification on the formation of meat qualities such as tenderness,water-holding capacity,color and nutritional value;which will theoretically guide meat science research in the future.

关 键 词：肉品质 氧化应激 蛋白质氧化 蛋白质翻译后修饰 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]