首页> 外文会议>International Flavor Conference >CHANGES IN PROTEIN DISTRIBUTION IN BEEF SEMITENDINOSUS MUSCLE (ST) IN SAMPLES SHOWING VARYING RESPONSE TO HYDRODYNAMIC PRESSURE (HDP)-TREATMENT.
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CHANGES IN PROTEIN DISTRIBUTION IN BEEF SEMITENDINOSUS MUSCLE (ST) IN SAMPLES SHOWING VARYING RESPONSE TO HYDRODYNAMIC PRESSURE (HDP)-TREATMENT.

机译:样品中牛肉组织肌肉(ST)中蛋白质分布的变化,显示出对流体动力学压力(HDP) - 处理的变化响应。

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Hydrodynamic pressure (HDP)-treatment is a technology that has shown promise in addressing problems in meat tenderness. On occasion, some samples do not respond nor even show a negative response to the shock wave treatment. In this study we examined semitendinosus (ST) muscle (inside top round) from Canadian, A-grade beef carcasses. Control, C, and HDP-treated SI homogenates were prepared and exposed to centrifugal fractionation to isolate myofibrillar (MF) and soluble ("sol") fraqctions. ST protein profiles were examined by sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis (PAGE); level of tenderness was assessed by determination of Warner-Bratzler shear (WBS) values. Differences in protein distribution between C and HDP-treated samples were found in both the MF and "sol" fraction. However, the main proteins related to HDP-treatment were found in the MF fraction, i.e., a 200 kD and a 110 kD sample (P<0.01 and P<0.05, respectively). The data strongly implicate the shock-wave treatment of meat with probable disruption of c-protein.
机译:水动力压力(HDP) - 处理是一种技术,在解决肉类柔软中的问题方面表明了承诺。有时,一些样品不响应,也不会对冲击波处理表现出负响应。在这项研究中,我们从加拿大,A级牛肉尸体检查了肌肉(ST)肌肉(ST)肌肉(ST)肌肉(内部)。制备控制,C和HDP处理的Si匀浆,并暴露于离心分馏中,以分离肌原纤维(MF)和可溶性(“溶胶”)。通过十二烷基硫酸钠(SDS)聚丙烯酰胺凝胶电泳(PAGE)检查ST蛋白质谱;通过测定华纳 - 托拉勒剪切(WBS)值评估压痛水平。在MF和“溶胶”级分中发现了C和HDP处理样品之间的蛋白质分布的差异。然而,在MF馏分中发现与HDP处理相关的主要蛋白质,即200kd和110kd样品(分别为p <0.01和p <0.05)。数据强烈暗示肉的冲击波处理具有可能的C蛋白的破坏。

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