食品科学 ›› 2021, Vol. 42 ›› Issue (7): 226-231.doi: 10.7506/spkx1002-6630-20200315-239

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基于蛋白质组学技术研究秦川牛肉宰后贮藏过程中肌红蛋白含量及其衍生物转化

张杏亚,杨波,李亚蕾,罗瑞明,阮振甜,撒苗苗,赵珺怡   

  1. (1.宁夏大学农学院,宁夏 银川 750021;2.宁夏大学生命科学学院,宁夏 银川 750021)
  • 出版日期:2021-04-15 发布日期:2021-05-17
  • 基金资助:
    国家自然科学基金地区科学基金项目(31660442);宁夏回族自治区重点研发项目(2017BY068)

Proteomics Studies on Myoglobin Content and Its Transformation into Derivatives in Muscle of Qinchuan Cattle during Postmortem Storage

ZHANG Xingya, YANG Bo, LI Yalei, LUO Ruiming, RUAN Zhentian, SA Miaomiao, ZHAO Junyi   

  1. (1. School of Agriculture, Ningxia University, Yinchuan 750021, China;2. School of Life Sciences, Ningxia University, Yinchuan 750021, China)
  • Online:2021-04-15 Published:2021-05-17

摘要: 本实验采用4D-非标记蛋白质组学技术研究秦川牛肉贮藏过程中(0~8 d)肌红蛋白含量及其衍生物的转化情况,阐释冷却秦川牛肉中肌红蛋白含量及其衍生物转化的分子机制。结果表明:贮藏过程中,肌红蛋白表达量在宰后0~4 d上升、4~8 d下降,利用非标记蛋白质组学技术鉴定出与肌红蛋白及其衍生物相关的差异蛋白14 种,具体包括代谢酶、氧化还原酶、过氧化物酶、伴侣蛋白4 类,这4 类蛋白的表达共同调控贮藏过程中肌红蛋白含量的变化及其3 种衍生物之间的转化,具体表现为贮藏过程中肌红蛋白表达量整体呈下降趋势,氧合肌红蛋白相对含量持续下降,脱氧肌红蛋白、高铁肌红蛋白相对含量逐渐增加,导致肉色发生褐变。本研究结果有利于理解秦川牛肉贮藏过程肉类变色的复杂生化变化机制。

关键词: 秦川牛肉;肌红蛋白;肌红蛋白衍生物;4D-非标记蛋白质组学;肉色

Abstract: In this paper, 4D-label-free proteomics (4D-LFQ) was used to explore changes in the content of myoglobin and its transformation into derivatives in the Longissimus dorsi muscle in Qinchuan cattle during the first eight days of postmortem storage. The results showed that during storage from day 0 to day 4, the expression of the myoglobin had an upward trend, but then decreased. Totally 14 differentially expressed proteins related to myoglobin and its derivatives were identified, including metabolic enzyme, oxidoreductase, peroxidase and chaperone protein, which could together regulate the change in myoglobin content and the transformation between myoglobin and its three derivatives. Specifically, myoglobin expression showed an overall downward trend, and the relative content of oxymyoglobin continuously declined, while the relative contents of deoxymyoglobin and metmyoglobin gradually rose, resulting in browning in meat color. The results of this study will be useful for understanding the complex biochemical mechanism underlying color changes in the meat of Qinchuan cattle during storage.

Key words: meat of Qinchuan cattle; myoglobin; myoglobin derivatives; 4D-label-free proteomics; meat color

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