梅山猪与三元杂交猪μ-钙蛋白酶及蛋白降解的比较

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梅山猪与三元杂交猪μ-钙蛋白酶及蛋白降解的比较

王娟¹,周光宏²,徐幸莲³,张万刚⁴

1. 南京农业大学食品科技学院肉品质量与安全控制中心
2. 南京农业大学
3. 南京农业大学国家肉品质量安全控制工程技术研究中心
4. 南京农业大学食品科技学院

收稿日期:2014-09-02 修回日期:2015-04-23 出版日期:2015-07-15 发布日期:2015-07-08
通讯作者: 张万刚 E-mail:wangang.zhang@yahoo.com

Comparison of μ-Calpain and Protein Degradation between Meishan and Three-Crossbred Pigs

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Received:2014-09-02 Revised:2015-04-23 Online:2015-07-15 Published:2015-07-08

摘要/Abstract

摘要： 摘要：目的：比较我国梅山猪与国外三元杂交猪肉剪切力、肌内脂肪含量、μ-钙蛋白酶及蛋白降解的差异，分析影响梅山猪肉嫩度的因素。方法：选取6头纯种梅山猪和6头三元杂交猪（杜洛克猪×长白猪×大白猪），取背最长肌为试验材料，采用变性聚丙烯酰胺凝胶电泳和蛋白免疫印迹技术测定μ-钙蛋白酶、整联蛋白和伴肌动蛋白在宰后成熟1、3、7天的降解情况。结果：在宰后24小时，梅山猪的剪切力值显著低于三元杂交猪（P < 0.05），肌内脂肪含量显著高于三元杂交猪（P < 0.05）。在宰后45分钟，三元杂交猪的μ-钙蛋白酶有一定的降解，梅山猪降解较少，梅山猪的μ-钙蛋白酶的80kDa百分含量显著高于三元杂交猪，78kDa和76kDa百分含量显著低于三元杂交猪（P < 0.05），这说明梅山猪的μ-钙蛋白酶活性较低，与梅山猪的蛋白降解相一致。梅山猪的整联蛋白在成熟3天和7天的降解率显著低于三元杂交猪（P < 0.05），伴肌动蛋白在成熟1天和3天的相对光密度值显著高于三元杂交猪（P < 0.05），即伴肌动蛋白的降解少。结论：梅山猪的整联蛋白和伴肌动蛋白降解较少，这与μ-钙蛋白酶的降解有关，而μ-钙蛋白酶和蛋白降解对梅山猪肉的嫩度影响不大，梅山猪肉相对较高的肌内脂肪含量解释了其较高的嫩度。

关键词: 关键词：梅山猪, μ-钙蛋白酶, 整联蛋白, 伴肌动蛋白

Abstract: Abstract: Objective: To compare the differences in shear force, intramuscular fat content, μ-calpain and protein degradation between Meishan and crossbred pigs in order to explore the factors contributing to the tenderness of Meishan pork. Methods: Six purebred Meishan pigs and six crossbred pigs (Duroc×Landrace×Yorkshire) were slaughtered. μ-Calpain at 45 min postmortem, integrin and nebulin degradation at 1, 3, 7 d of postmortem aging were determined by polyacrylamide gelelectrophoresis and western blotting. Results: Meishan pork presented less shear force and higher intramuscular fat content compared to crossbred pork (P < 0.05). At 45 min postmortem, crossbred pork presented greater μ-calpain degradation evidenced by lower 80kDa percentage and greater 78kDa and 76kDa percentage compared to Meishan pork (P < 0.05). Muscles of Meishan pigs had less μ-calpain degradation which was consistent with integrin and nebulin degradation. The degree of integrin degradation was lower in Meishan pork compared to crossbred pork at 3 and 7 d postmortem aging. Additionally, the relative optical density of nebulin was greater in Meishan pork compared to crossbred pork at 1 and 3 d postmortem aging which represents less degradation of nebulin. Conclusion: μ-calpain and protein degradation may not significantly contribution to tenderness of Meishan pork, while the higher intramuscular fat content may help explain the less shear force in Meishan pork.

Key words: Key words: Meishan pig, μ-calpain, integrin, nebulin

中图分类号:

TS251.1

王娟周光宏徐幸莲张万刚. 梅山猪与三元杂交猪μ-钙蛋白酶及蛋白降解的比较[J]. 食品科学, 0, (): 0-0.

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梅山猪与三元杂交猪μ-钙蛋白酶及蛋白降解的比较

Comparison of μ-Calpain and Protein Degradation between Meishan and Three-Crossbred Pigs

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