Wang Zhenyu, He Fan, Rao Weili, Ni Na, Shen Qingwu, Zhang Dequan
1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China.
2College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128 China.
Food Sci Biotechnol. 2016 Apr 30;25(2):425-431. doi: 10.1007/s10068-016-0058-y. eCollection 2016.
muscles from 3 goat species were assigned to high and low drip loss groups. Physio-chemical properties, sarcomere length, and proteome profiles were investigated. The high drip loss group had lower pH, higher brightness, and higher shear force values, and shorter sarcomere lengths than the low drip loss group. 22 differential proteins were identified between high and low loss groups. α-Enolase, NADH dehydrogenase, pyruvate dehydrogenase E1, HSP27, superoxide dismutase, peroxiredoxin-2, myosin, and the myosin light chain were among these proteins, which were metabolic enzymes, stress response factors, and structural proteins that affected glycolysis, oxidation, and muscle contraction. Drip loss was probably produced via proteins involved in glycolysis, oxidation, and muscle contraction.
将来自3个山羊品种的肌肉分为高滴水损失组和低滴水损失组。研究了其理化性质、肌节长度和蛋白质组图谱。高滴水损失组的pH值较低，亮度较高，剪切力值较高，且肌节长度比低滴水损失组短。在高损失组和低损失组之间鉴定出22种差异蛋白质。这些蛋白质包括α-烯醇化酶、NADH脱氢酶、丙酮酸脱氢酶E1、HSP27、超氧化物歧化酶、过氧化物酶体增殖物激活受体2、肌球蛋白和肌球蛋白轻链，它们是影响糖酵解、氧化和肌肉收缩的代谢酶、应激反应因子和结构蛋白。滴水损失可能是由参与糖酵解、氧化和肌肉收缩的蛋白质产生的。
