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在冷藏储存期间,用大处理的肉类中死后蛋白质酸化:糖解和蛋白解变化

Ahmet Dursun¹, Zehra Güler¹

¹University of Hatay Mustafa Kemal, Faculty of Agriculture, Department of Food Engineering, Tayfur Sökmen Campus, 31034 Hatay, Türkiye.

Food research international (Ottawa, Ont.)

|April 23, 2025

概括

将大添加到碎肉中减少了蛋白质酸化,减缓了糖解,改善了柔软度. 这表明受大影响的蛋白质酸化在肉质监管中起着关键作用.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
肉类科学肉科学

背景情况:

蛋白质酸化显著影响肉质.
对肉类中死后生化变化的影响尚未完全理解.

研究的目的:

为了研究大对体和肌纤维细胞蛋白质酸化的影响.
为了确定大通过糖解和蛋白解途径如何影响肉质.

主要方法:

用不同度 (0%,1%,2%) 的碎肉样品被冷藏保存了4天.
使用二甲基硫酸盐-聚烯胺凝电泳 (SDS-PAGE) 来检测蛋白质酸化.
分析了糖溶性中间体,pH值,乳酸和氨基酸含量.

主要成果:

增加大的度降低了整体蛋白质酸化,特别是在死后48小时.
大减缓了糖解,导致乳酸降低和pH值提高.
用大处理的肉体表现出增加的柔软性和更高水平的特定氨基酸 (lys,Ser+Asn,Tyr).

结论:

加入大会影响蛋白质酸化,影响肉质.
由大调节的蛋白质酸化在通过糖解和蛋白解调节肉的柔软性和生化变化方面发挥着关键作用.

关键词:

葡萄糖溶解是什么? 葡萄糖溶解肌纤维细胞的情况酸化是指酸化的方法.蛋白质溶解是一种蛋白质溶解.

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