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首页> 外文期刊>Animal Science Journal >Involvement of mu/m-calpain in the proteolysis and meat quality changes during postmortem storage of chicken breast muscle
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Involvement of mu/m-calpain in the proteolysis and meat quality changes during postmortem storage of chicken breast muscle

机译：MU / M-CALPAIN参与在鸡胸肉肌肉后贮存期间蛋白水解和肉质的变化

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摘要

The objective of this study was to investigate the role of calpain isotypes, especially poultry-specific mu/m-calpain in the proteolysis and meat quality changes of chicken breast muscle during postmortem storage. Calpain activity was detected by casein zymography, while the degradation of titin, desmin and Troponin-T was analyzed by sodium dodecyl sulfate - polyacrylamide gel electrophoresis and western blot. Meat quality indicators such as water holding capacity and tenderness were also studied. The correlation analysis between calpain activity, proteolysis and the changes in meat quality indicators indicated that there were strong correlations for mu-calpain during the first 12 h of storage, while such strong correlations for mu/m-calpain were only found in samples stored from 12 h to 7 days. Our study suggested that -calpain played a major role in meat quality changes while mu/m-calpain could also be involved but played a limited role in the proteolysis and meat quality changes during 12 h to 7 days postmortem storage of chicken breast muscle.
机译：本研究的目的是探讨Calpain同种型的作用，特别是鸡胸肉肌肉蛋白质储存过程中鸡胸肉肌肉质量变化的作用。用酪蛋白酶谱检测CALPAIN活性，同时通过十二烷基硫酸钠 - 聚丙烯酰胺凝胶电泳和Western印迹分析三肽，Desmin和肌钙蛋白-T的降解。还研究了含水持有能力和柔软等肉质的指标。 Calpain活性，蛋白水解和肉质质量指标变化之间的相关分析表明，在储存的前12小时期间Mu-Calpain存在强烈的相关性，而MU / M-CALPAIN的这种强相关性仅在储存的样品中发现12小时至7天。我们的研究表明，-Calpain在肉质的变化中发挥了重要作用，而Mu / M-Calpain也可以参与其中，但在蛋白水解和肉质的变化中发挥了有限的作用，在12小时至7天后的鸡胸肉储存。

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