不同蛋白质酸化水平对不同最终pH的牛肉柔软度的影响
Jiqiang Li1, Yan Zhao1, Rongrong Liang1
1Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
Food research international (Ottawa, Ont.)
|November 21, 2023
概括
牛肉的柔软性与蛋白质酸化有关. 高pH牛肉显示出更快的蛋白质降解和更低的剪切力,表明更大的柔软性. 由于延迟软化机制,中间pHu的牛肉不那么柔软.
科学领域:
- 肉类科学 肉类科学
- 生物化学 生化学
- 食品科学 食品科学 食品科学
背景情况:
- 肉的质量,特别是软度,对于消费者满意度至关重要.
- 最终pH (pHu) 是肉质的关键指标,影响了尸体后的生化过程.
- 了解pHu相关的柔软度变化背后的分子机制对于牛肉行业至关重要.
研究的目的:
- 为了研究牛肉柔软度和蛋白质化水平在不同终极pH群 (NpHu,IpHu,HpHu) 之间的关系.
- 为了识别特定的死后生化事件和蛋白质变化,有助于敏感性差异.
主要方法:
- 对华纳-布拉茨勒切削力 (WBSF) 的分析,以测量牛肉在21天老化的柔软度.
- 在死后24小时监测蛋白质降解率 (热素T) 和酶激活 (caspase9,caspase3).
- 蛋白质组分析以检测pHu群体中不同的酸化.
主要成果:
- 高pH (HpH) 牛肉表现出最低的WBSF值,表明优越的柔软性.
- 介质pHu (IpHu) 牛肉显示了最高的WBSF值,即使经过21天的老化,牛肉仍然坚硬.
- 在HpH牛肉中,更快的托罗邦尼T降解和更早的酶9激活有助于降低WBSF.
- 在IpHu牛肉中,糖原合成酶的高酸化与肉类软化延迟有关.
结论:
- 蛋白质酸化显著影响牛肉的柔软性,在不同的最终pH值水平上观察到不同的模式.
- 在HPHu群体中,由于加速的死后生化变化,表现出增强的软化.
- IpHu组的延迟软化与特定的酸化事件有关,特别是涉及糖原合成酶.
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