在预制草鱼中,对类似枝肉的结构评估和形成规律性进行结构评估
Qin Yang1, Junhong Xie1, Yuting Zhang1
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
Food chemistry
|March 6, 2025
概括
由于蛋白质的变化,化的鱼肉形成了一个类似于大的结构. 在Z盘中发现的一种蛋白质 - - 电力,被认为是这种转变的潜在生物标志物.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 蛋白质组学是指蛋白质组学.
背景情况:
- 水的鱼肉在时会形成独特的花一样的结构.
- 影响这种结构转型的确切机制和因素在很大程度上是未知的.
研究的目的:
- 为了研究鱼肉中子状结构在鱼肉中形成期间蛋白质成分的改变.
- 为了确定与这种引起的结构变化相关的潜在蛋白质标记物.
主要方法:
- 分析自由的氧,酸和氧酸.
- 测量,弹性素和TCA-可溶性的量化.
- 蛋白质组分析以确定肌纤维和细胞外矩阵蛋白的变化.
- 微镜检查肌纤维细胞结构.
主要成果:
- 观察到原体交联和降解产物 (氧,氧,氧) 的变化.
- 达科林和弹性素的减少,以及TCA可溶性的增加,表明蛋白质分解.
- 肌纤维结构 (Z盘,M线,H带) 解体,导致相互连接的肌纤维.
- 蛋白质组学揭示了I型原蛋白,肌肉素,动蛋白和电的丰富性增加,蛋白质糖类减少.
- 位于Z盘上的Telethonin被认为是一种潜在的生物标志物.
结论:
- 内源蛋白酶 (例如,MMP,calpain) 可能会调解肌纤维细胞,原蛋白和蛋白质糖的降解.
- 形成这种类似于子的结构需要复杂的蛋白质重塑.
- 텔레宁是一种有前途的蛋白质生物标志物,用于监测鱼肉中类似大的结构形成.
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