Teagasc Food Research Centre Ashtown, Dublin 15, Ireland.
Meat Sci. 2011 Jun;88(2):261-70. doi: 10.1016/j.meatsci.2010.12.033. Epub 2010 Dec 29.
Achieving an improvement in water-holding capacity (WHC) of pork and a reduction in the incidence of pale, soft and exudative (PSE)- and dark, firm and dry (DFD)-like meat is a major challenge for the swine industry. Using proteomics, we sought to identify proteins associated with WHC and to monitor postmortem protein degradation. Twenty longissimus samples were categorised into WHC phenotypes. The centrifugal drip was subjected to SDS-PAGE and mass-spectrometry. Forty-four proteins were identified in the centrifugal drip proteome. Changes occurred in volume of five bands across the ageing period, with most significant changes representing increases between day 3 and day 7. Seven proteins were identified in these bands, most with functions in glycolysis. One band significantly differed in abundance across WHC phenotypes. Peptide signatures of the heat shock protein family were identified in this band.
提高猪肉的持水力（WHC）和降低苍白、松软和渗出（PSE）-和暗黑、坚硬和干燥（DFD）样肉的发生率是养猪业的主要挑战。本研究使用蛋白质组学技术，试图鉴定与 WHC 相关的蛋白质，并监测死后蛋白质的降解。将 20 个背最长肌样本分为 WHC 表型。离心滴水进行 SDS-PAGE 和质谱分析。在离心滴水蛋白质组中鉴定出 44 种蛋白质。在老化过程中，五个条带的体积发生变化，其中最显著的变化是在第 3 天和第 7 天之间的增加。在这些条带中鉴定出 7 种蛋白质，大多数具有糖酵解功能。一条带在 WHC 表型中丰度差异显著。该条带中鉴定到热休克蛋白家族的肽特征。
