[1]DULMAA A, SLYNKO Y V, GORDON N Y, et al.Coregonus peled,(Gmelin) transplanted into Ulaagchny Khar lake (western mongolia) showed no evidence of hybridization with other introduced Coregonus,species[J].Contemporary Problems of Ecology, 2016, 9(2):172-176
[2]刘彩华, 朱新荣, 张建.羟自由基氧化对冷藏高白鲑品质及微观结构的影响[J].食品工业科技, 2017, (23):238-244
[3] 郭焱.我国白鲑属鱼类增养殖进展与前景[J].水利渔业, 2005, (04):43-44+46
[4]LUND M N, HEINONEN M, BARON C P, et al.Protein oxidation in muscle foods: a review[J].Molecular Nutrition & Food Research, 2011, 55(1):83-95
[5]LIU G, XIONG Y L, BUTTERFIELD D A.Chemical,Physical,and Gel-forming Properties of Oxidized Myofibrils and Whey- and Soy-protein Isolates[J].Journal of Food Science, 2010, 65(5):811-818
[6]WANG L, ZHANG M, FANG Z, et al.Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp ( Hypophthalmichthys molitrix ) Muscle[J].Food Biophysics, 2016, 11(3):266-274
[7] KRISTINSSON H G.Antioxidants and Functional Components in Aquatic Foods[M]. 2014.
[8]秦军委, 王汉玲, 张建, 等.蛋白质氧化对乌鳢在冻藏过程中保水性的影响[J].食品工业科技, 2017, 38(23):29-34
[9] 岳开华, 张业辉, 黄永春, 等.羟自由基氧化对海鲈鱼肌原纤维蛋白生化特性及其乳化性能的影响[J].现代食品科技, 2016, (10):143-150+197
[10]LI Y, KONG B, XIA X, et al.Structural changes of the myofibrillar proteins in common carp (Cyprinus carpio) muscle exposed to a hydroxyl radical-generating system[J].Process Biochemistry, 2013, 48(5-6):863-870
[11] 姜晴晴, 鲁珺, 胡玥, 等.羟基自由基氧化体系对带鱼蛋白理化性质的影响[J].现代食品科技, 2015, (5):116-123
[12]李学鹏, 刘慈坤, 周明言, 等.羟自由基氧化对草鱼肌原纤维蛋白结构和凝胶性质的影响[J].食品科学, 2017, 38(21):30-37
[13]CHIN K B, GO M Y, XIONG Y L.Konjac flour improved textural and water retention properties of transglutaminase-mediated,heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation[J].Meat Science, 2009, 81(3):565-572
[14]JIANG X J, ZHANG Z J, CAI H N, et al.The effect of soybean trypsin inhibitor on the degradation of myofibrillar proteins by an endogenous serine proteinase of crucian carp[J].Food Chemistry, 2006, 94(4):498-503
[15]OLIVER C N, AHN B W, MOERMAN E J, et al.Age-related changes in oxidized proteins[J].Journal of Biological Chemistry, 1987, 262(12):5488-5488
[16]LAEMMLI U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature, 1970, 227(5259):680-685
[17]DELBARRE-LADRAT C, VERREZ-BAGNIS V, NO?L J, et al.Relative contribution of calpain and cathepsins to protein degradation in muscle of sea bass ( Dicentrarchus labrax,L)[J].Food Chemistry, 2004, 88(3):389-395
[18]李银, 李侠, 张春晖, 等.羟自由基导致肉类肌原纤维蛋白氧化和凝胶性降低[J].农业工程学报, 2013, 29(12):286-292
[19]ESTéVEZ M.Protein carbonyls in meat systems: A review[J].Meat Science, 2011, 89(3):259-279
[20]DEAN R T, FU S L, STOCKER R, et al.Biochemistry and pathology of radical-mediated protein oxidation[J].Biochemical Journal, 1997, 324(1):1-18
[21] 李学鹏, 王祺, 周凯, 等.丙烯醛氧化对大黄鱼肌肉组织和肌原纤维蛋白结构性质的影响[J].现代食品科技, 2014, (210):1-7
[22] Ge L H, Xu Y S, Xia W S, et al.Contribution of myofibril filament disassembly to textural deterioration of ice-stored grass carp fillet: Significance of endogenous proteolytic activity, loss of heat shock protein and dephosphorylation of myosin light chain[J].Food Chemistry, 2018, 269:511-518
[23]XUE M, HUANG F, HUANG M, et al.Influence of oxidation on myofibrillar proteins degradation from bovine via μ-calpain[J].Food Chemistry, 2012, 134(1):106-112
[24]WANG D, DONG H, ZHANG M, et al.Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness[J].Food Chemistry, 2013, 141(2):675-679
[25]MUROYA S, ERTBJERG P, POMPONIO L, et al.Desmin and troponin T are degraded faster in type IIb muscle fibers than in type I fibers during postmortem aging of porcine muscle[J].Meat Science, 2010, 86(3):764-769
[26]ELISABETH H L, ZHANG W, STEVENM L.Biochemistry of postmortem muscle—Lessons on mechanisms of meat tenderization[J].Meat Science, 2010, 86(1):184-195
[27]薛梅, 黄继超, 钱钊, 等.体外氧化μ-钙激活酶对牛肉肌原纤维蛋白降解的影响[J].南京农业大学学报, 2012, 35(4):121-125
[28]李铮, 李欣, 杜曼婷, 等.肌原纤维蛋白磷酸化对其被μ-钙蛋白酶降解的影响[J].食品科学, 2017, 38(15):1-6
[29]COUGHLIN D, CAPUTO N K, WEAVER F.Troponin T expression in trout red muscle correlates with muscle activation[J].Journal of Experimental Biology, 2005, 208(2):409-17
[30]SMUDER A J, KAVAZIS A N, HUDSON M B, et al.Oxidation enhances myofibrillar protein degradation via calpain and caspase-3[J].Free Radic Biol Med, 2010, 49(7):1152-1160
|