L-氨酸改善了猪肉在死后老化过程中的质量:关于肉质,蛋白质特性和酶活性的见解
Xiuyun Guo1,2, Shuangyi Xu1, Chao Fu1
1yangzhou university, yangzhou, China.
Animal bioscience
|April 30, 2025
概括
补充L-lysine (Lys) 通过提高水容量和柔软性来提高猪肉的质量. 这发生在Lys诱导的酶激活过程中,这些酶在衰老过程中分解肌肉蛋白质.
科学领域:
- 肉类科学 肉科学
- 生物化学 生化学
- 食品科学 食品科学 食品科学
背景情况:
- 尸体死后的老化显著影响到肉类的质量属性.
- 对猪肉行业来说,了解影响肉的柔软性和水容量的分子机制至关重要.
研究的目的:
- 调查L-lysine (Lys) 对猪肉质量,蛋白质特性和死后老化过程中的酶活性的影响.
- 阐明 Lys 补充剂与肉质参数变化之间的关系.
主要方法:
- 来自杂交品种猪的猪肉长极背部样本经过不同度的L-lysine (0.10%,0.15%,0.20%) 处理.
- 肉的质量 (持水能力,柔软度),蛋白质特性 (肌纤维细胞碎片化指数,actomyosin溶解度) 和酶活性 (calpain-1,caspase-3,Ca2+-ATPase) 在3天的死后老化过程中进行了评估.
主要成果:
- 补充L-lysine提高了猪肉的水能力和柔软性,降低了剪切力值.
- Lys增加了肌纤维细胞碎片化和actomyosin溶解度,表明蛋白质降解的增强.
- 化处理导致calpain-1,caspase-3和Ca2+-ATPase的活性增加,促进肌纤维蛋白质水解.
结论:
- L-氨酸通过调节死后老化过程中的酶活性来提高猪肉质量.
- 素促进肌纤维蛋白的降解和actomyosin的解离,从而改善肉的柔软性和保持水分的能力.
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