脉冲电场通过在牛肉老化过程中早期激活钙蛋白酶来进行酶促作用。
Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing.
机构信息
Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand.
Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
出版信息
Meat Sci. 2019 Jul;153:144-151. doi: 10.1016/j.meatsci.2019.03.018. Epub 2019 Mar 28.
A study was conducted to elucidate the impact of pulsed electric field (PEF) on the activity of calpains, proteolytic activity of desmin and troponin-T and physicochemical properties of beef Biceps femoris during ageing. The meat samples (meat blocks) were subjected to two PEF treatments; T (5 kV, 90 Hz, 0.38 kV/cm) and T (10 kV, 20 Hz, 0.61 kV/cm) and a non-treated control was run in parallel. The samples were vacuum packaged and aged for 1, 7 and 14 days at 4 ± 1 °C. This study reports for the first time the impact of PEF-processing on the calpain activity in beef. Early post-mortem activation of calpain 2 was observed in PEF-treated samples. An increase in the calpain activity and proteolysis of desmin and troponin-T was observed. No significant effect of PEF was observed on the shear force of tough muscles from culled dairy animals during the entire ageing period.
一项研究旨在阐明脉冲电场（PEF）对宰后 ageing 过程中牛肉二头肌肌球蛋白活性、中间丝蛋白微丝（desmin）和肌钙蛋白-T 的蛋白水解活性以及理化特性的影响。将肉样（肉块）进行两种 PEF 处理；T（5 kV、90 Hz、0.38 kV/cm）和 T（10 kV、20 Hz、0.61 kV/cm），并同时进行未经处理的对照实验。样品采用真空包装，在 4°C±1°C 下 ageing 1、7 和 14 天。本研究首次报道了 PEF 处理对牛肉中肌球蛋白活性的影响。宰后早期观察到钙蛋白酶 2 的早期激活。钙蛋白酶活性增加，desmin 和肌钙蛋白-T 的蛋白水解增加。在整个 ageing 过程中，PEF 处理对淘汰奶牛肌肉的剪切力没有显著影响。
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