Ca2+、ATP、ADP和AMP对鸭胸肉中肌动球蛋白解离的影响

doi:10.7506/spkx1002-6630-201503004

食品科学

Ca2+、ATP、ADP和AMP对鸭胸肉中肌动球蛋白解离的影响

邓少颖，王道营，张牧焓，卞欢，吴海虹，诸永志，耿志明，刘芳，徐为民

1.江苏省农业科学院农产品加工研究所，江苏南京 210014；
2.南京农业大学，教育部肉品加工与质量控制重点实验室，江苏南京 210095

出版日期:2015-02-15 发布日期:2015-02-10

Actomyosin Dissociation as Influenced by Ca2+, ATP, ADP and AMP

DENG Shaoying, WANG Daoying, ZHANG Muhan, BIAN Huan, WU Haihong, ZHU Yongzhi, GENG Zhiming, LIU Fang, XU Weimin

1. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2. Key Laboratory of
Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China

Online:2015-02-15 Published:2015-02-10

摘要/Abstract

摘要：

为了解促进肌动球蛋白解离的因素，从鸭胸肉中提取肌动球蛋白，研究Ca2+、三磷酸腺苷（adenosinetriphosphate，ATP）及其降解产物对肌动球蛋白的解离效果。通过蛋白质免疫印迹技术测定肌动蛋白含量的变化来研究肌动球蛋白的解离情况。研究发现，7.5～64 mmol/L Ca2+对肌动球蛋白的解离无促进作用（P＞0.05），而Ca2+浓度升高到200 mmol/L时，能显著促进肌动球蛋白的解离（P＜0.05）；单独的ATP对肌动球蛋白的解离无促进作用（P＞0.05）；Ca2+和ATP共同作用于肌动球蛋白后，可显著促进肌动球蛋白的解离（P＜0.05）；二磷酸腺苷（adenosine diphosphate，ADP）、一磷酸腺苷（adenosine monophosphate，AMP）均可显著促进肌动球蛋白的解离（P＜0.05），且不同浓度处理组间无显著性差异（P＞0.05）。因此，可以推断ADP、AMP以及Ca2+和ATP的共同作用对肌动球蛋白的解离有促进作用。

关键词: 鸭肉, 肌动球蛋白, 蛋白质免疫印迹, 解离, 肌动蛋白

Abstract:

To understand the potential factors that promote the dissociation of actomyosin, actomyosin was extracted from
duck breast muscle and the effect of Ca2+, ATP, and its degradation products on actomyosin dissociation was investigated.
The dissociation of actomyosin was evaluated by measuring changes in actin content by Western blotting analysis. Results
showed that there was no significant change in actomyosin dissociation when it was treated with 7.5–64 mmol/L Ca2+ (P >
0.05), whereas actomyosin dissociation was enhanced significantly by 200 mmol/L Ca2+ treatment (P < 0.05). ATP treatment
alone did not result in a significant change in actomyosin dissociation (P > 0.05), but combinatorial treatment with Ca2+
and ATP significantly increased actomyosin dissociation (P < 0.05). Both ADP or AMP remarkably promoted actomyosin
dissociation (P < 0.05), but there was no significant difference among different concentration groups (P > 0.05). These
results suggest that actomyosin dissociation is significantly improved when the actomyosin is treated with ADP, AMP, or
combination of Ca2+ and ATP.

Key words: duck, actomyosin, Western blotting, dissociation, actin

中图分类号:

TS251.68

邓少颖，王道营，张牧焓，卞欢，吴海虹，诸永志，耿志明，刘芳，徐为民. Ca2+、ATP、ADP和AMP对鸭胸肉中肌动球蛋白解离的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201503004.

DENG Shaoying, WANG Daoying, ZHANG Muhan, BIAN Huan, WU Haihong, ZHU Yongzhi, GENG Zhiming, LIU Fang, XU Weimin. Actomyosin Dissociation as Influenced by Ca2+, ATP, ADP and AMP[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201503004.

[1]	吕博文，耿晓茜，张月姝，于泽，李春强，邵俊花. 焦磷酸钠对腺嘌呤核苷三磷酸解离氧化肌动球蛋白的影响[J]. 食品科学, 2021, 42(8): 10-16.
[2]	徐明芳，郑春丽，王洋洋，白卫滨，叶蕾，崔静. Orbitrap Fusion Lumos三合一质谱技术分析鳜鱼、金鲳鱼和鲟鱼肌动蛋白肽指纹图谱的差异性[J]. 食品科学, 2021, 42(18): 269-276.
[3]	蓝天婵，于冰，孙京新，王淑玲，郭丽萍，王宝维，黄明，郝小静，乔昌明. 产黄青霉发酵鸭肉制品食用品质、微观结构及物理化学特性变化[J]. 食品科学, 2020, 41(21): 36-43.
[4]	陈坤朋，余依敏，夏强，何俊，孙杨赢，党亚丽，曹锦轩，潘道东. 食用菌添加对鸭肉乳化肠品质特性的影响[J]. 食品科学, 2020, 41(18): 251-257.
[5]	王洋洋，徐明芳，白卫滨，郑春丽，叶蕾，郑琴琴. 双水相法制备鳜鱼（Siniperca chuatsi）肌动蛋白及定量分析[J]. 食品科学, 2020, 41(12): 234-242.
[6]	陈星，沈清武，罗洁. 腌制方式对鸭肉腌制速率及品质的影响[J]. 食品科学, 2020, 41(12): 7-13.
[7]	李红，齐宝坤，钟明明，朱建宇，孙禹凡，胡淼，王欢，李杨. 不同热处理温度对生物解离提油后大豆乳状液稳定性的影响[J]. 食品科学, 2019, 40(3): 48-55.
[8]	匡威，安亮，徐军，王海滨，周晓荣，陈季旺，胥伟，廖鄂，陈功明，任广才. 鸭腿减盐滚揉腌制过程中的传质动力学[J]. 食品科学, 2019, 40(23): 1-7.
[9]	钟明明，齐宝坤，孙禹凡，曾琪，李红，朱建宇，胡淼，王欢，李杨. 生物解离大豆膳食纤维对饼干质构及消化特性的影响[J]. 食品科学, 2019, 40(2): 18-24.
[10]	佟晓红，王欢，刘宝华，张巧智，李红，田然，赵晋菡，齐宝坤，李杨，江连洲. 生物解离大豆蛋白酶解物体外模拟消化抗氧化活性变化[J]. 食品科学, 2019, 40(15): 50-56.
[11]	党亚丽，徐思雨，曹锦轩，孙杨赢，潘道东. 不同含氧气调包装方式对调理鸭肉制品的保鲜效果[J]. 食品科学, 2019, 40(13): 216-221.
[12]	曾剑华，杨杨，刘琳琳，石彦国，张娜，朱秀清. 热处理过程中大豆11S球蛋白解离缔合行为研究进展[J]. 食品科学, 2019, 40(11): 303-312.
[13]	侯温甫，欧阳何一，吴忌，韩千慧，周敏，王宏勋. 曲酸对冷鲜鸭肉中优势腐败菌的抑制作用及其抑菌机理[J]. 食品科学, 2019, 40(1): 278-285.
[14]	常瑞，梁美莲，周樱子，李洪英，徐阿奇，晏印雪，刘春丽，曾雪峰，朱秋劲. N-羟乙酰神经氨酸分子的结构性质[J]. 食品科学, 2018, 39(23): 7-15.
[15]	李杨，胡淼，孙禹凡，钟明明，张巧智，江连洲，齐宝坤. 提取方式对大豆膳食纤维理化及功能特性的影响[J]. 食品科学, 2018, 39(21): 18-24.

Ca2+、ATP、ADP和AMP对鸭胸肉中肌动球蛋白解离的影响

Actomyosin Dissociation as Influenced by Ca2+, ATP, ADP and AMP

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价