中国农业科学2016，Vol.49Issue(17)：3424-3431,8.DOI:10.3864/j.issn.0578-1752.2016.17.015
不同嫩度羊肉中钙蛋白酶的差异
Analysis and Comparison of Calpain in Mutton with Different Levels of Tenderness
摘要
Abstract
Objective]Calpain plays an important role in postmortem tenderization through the proteolysis ability. The activity of calpains, especiallyμ-calpain, is closely related to the tenderness of muscles. The objective of this study was to investigate the activation process and the autolysis rate ofμ-calpain in mutton during postmortem aging by analyzing and comparing the differences of calpain in mutton with different levels of tenderness, thereby provide a theoretical basis for regulating tenderness through regulating calpain activity.[Method] The longissimus dori of WuZhuMuQin Fat Tailed sheep were divided into tender group and tough group based on myofibrillar fragmentation index, then the pH value, the existent state ofμ-calpain large subunit and the content of nativeμ-/m-calpain during postmortem were analyzed.[Result]The variation trend of pH at postmortem in tender/tough group was identical, all the pH values in two groups at the same postmortem time showed no difference. The 80 kDa subunit ofμ-calpain degraded gradually after slaughter. The content ofμ-calpain 80 kDa subunit of tender group was significantly higher than tough group at 30 min postmortem. The intact 80 kDa subunit ofμ-calpain could not be detected after 48 h in tender group, while it could be detected until 5 d postmortem in tough group. The content of nativeμ-calpain was decreased gradually, and this content of tender group was significantly higher than tough group at 30 min, 2 h postmortem, however, at 12 h, 5 d, and 7 d postmortem the tough group was significantly higher than the tender group. The autolysis and degradation ofμ-calpain in tender group was apparent at 6 h postmortem.[Conclusion]Compared with tough group, tender group had a higher initialμ-calpain content, but the autolysis and degradation rate ofμ-calpain in tender group was much faster, leading higher autolysis and degradation degree in tender group. The results indicated that meat tenderness during the postmortem was directly affected byμ-calpain expression quantity and autolysis. In addition, changes ofμ-calpain during 24 h postmortem, especially 12 h, had the most impact on mutton tenderness.关键词
羊肉/肌肉嫩度/μ-钙蛋白酶/成熟Key words
mutton/muscle/tenderness/μ-calpain/postmortem aging引用本文复制引用
杜曼婷,李欣,李铮,高星,张彩霞,张德权..不同嫩度羊肉中钙蛋白酶的差异[J].中国农业科学,2016,49(17):3424-3431,8.基金项目
国家自然科学基金面上项目（31471604）、国家农业科技创新工程 （）
