食品科学2024，Vol.45Issue(9)：204-211,8.DOI:10.7506/spkx1002-6630-20231010-075
超快速冷却对生鲜羊肉中糖酵解酶表达量的影响
Effect of Ultra-fast Chilling on the Expression of Glycolytic Enzymes in Fresh Mutton
摘要
Abstract
The pH value,glucose content,glycolytic potential,and expression levels of five glycolytic enzymes in lamb longissimus dorsi muscle at different time after slaughter were compared and analyzed,which treated at different cooling rates and stored at different temperatures.The impact of two steps in the process of ultra-fast chilling on the expression levels of glycolytic enzymes was determined.The regulatory mechanism of ultra-fast chilling on the glycolytic rate was elucidated from the perspective of protein expression.The results showed that ultra-fast chilling treatment significantly delayed the decrease of pH and the increase of glycolytic rate,promoted the expression levels of aldolase(ALDOA),glycogen phosphorylase(PYGM),and triosephosphate isomerase(TPI1),and inhibited the expression levels of phosphofructokinase(PFKM)and phosphoglycerate kinase(PGK).After cooling treatment,refrigeration and controlled freezing-point storage delayed glycolysis by inhibiting the expression level of PGK,without altering the effect of ultra-fast chilling.The expression level of PFKM was positively correlated with the rate of glycolysis at different temperatures.It was found that different glycolytic enzymes had different responses to temperature changes.Ultra-fast chilling affected energy supply and demand by changing the expression of enzymes involved in glycolysis.The high expression level of PFKM was associated with fast glycolysis.PFKM can be regarded as a key enzyme in the ultra-fast chilling process.关键词
生鲜肉/降温速率/贮藏温度/糖酵解酶/表达量/调节作用/磷酸果糖激酶Key words
fresh meat/chilling rate/storage temperature/glycolytic enzymes/expression level/regulatory effect/phosphofructokinase分类
轻工纺织引用本文复制引用
摆玉蔷,任驰,吴赛赛,方菲,侯成立,李欣,李金活,张德权..超快速冷却对生鲜羊肉中糖酵解酶表达量的影响[J].食品科学,2024,45(9):204-211,8.基金项目
河北省级科技计划高水平人才团队建设专项(215A7101D) （215A7101D）
河北省重点研发计划项目(22327105D) （22327105D）
