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基于对组织学和蛋白质结构的系统研究,对受到"软肉"影响的大西洋鱼进行分析

Xin Jiang¹, Qianqian Liang¹, Shumin Zhang²

¹College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.

|January 14, 2026

概括

库多亚感染导致大西洋鱼的"软肉"通过降解肌肉蛋白质,特别是肌重链. 蛋白质结构的变化,如增加的α-螺旋体含量,可以识别这种肌肉液化.

科学领域:

海洋生物学海洋生物学
食品科学食品科学食品科学
生物化学生化学

背景情况:

大西洋鱼容易受到Kudoa诱导的肌肉液化,这种情况被称为"软肉".
了解肌肉液化背后的分子机制对于质量控制和消费者安全至关重要.

研究的目的:

为了研究Kudoa感染对大西洋鱼肌肉在各种降解水平的影响.
分析与肌肉液化相关的组织形态,蛋白质结构和分子重量的变化.

主要方法:

蛋白酶活性测定 (甲素L)
凝电泳 (SDS-PAGE) 是一种
分析自由硫基和表面疏水性.
福里埃变换红外光谱学 (FTIR)

主要成果:

卡瑟普辛L活性与肌肉液化严重程度正相关.
观察到肌肉纤维的碎片化和蛋白质特征的改变 (硫基,水性).
肌重链降解被确定为肌液化的一个关键因素.
检测到二次蛋白质结构的变化 (α-螺旋增加,β-片减少).

结论:

大西洋鱼的肌肉液化涉及显著的蛋白质降解,主要是肌肉素重链.
蛋白质二次结构的变化是区分肌肉液化肉类的可靠指标.

关键词:

大西洋鱼大西洋鱼肌肉液化是指肌肉液化的过程.蛋白质组序列的测序二级结构是次要结构.

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