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Position: Home > Articles > The relationship between calpain system and muscle growth and meat tenderness Acta Agriculturae Zhejiangensis 2002,14 (6)

钙蛋白酶系统与肌肉增长及嫩度的关系

作  者:
金海丽;许梓荣
单  位:
浙江大学饲料科学研究所
关键词:
钙蛋白酶系统;结构功能;活性调节;肌肉增长;嫩度
摘  要:
钙蛋白酶系统主要由钙蛋白酶(μ calpain,m calpain)及钙蛋白酶抑制蛋白(calpastatin)组成,calpain是存在于细胞质中的依赖于Ca2+的中性蛋白酶,calpastatin是钙蛋白酶的内源抑制蛋白。近年的研究表明,calpain是细胞质中主要的蛋白水解酶,在肌原纤维蛋白降解中起着重要的作用。肌肉增长和宰后嫩度的变化与蛋白质水解程度密切相关。因此,钙蛋白酶系统的活性会影响畜禽肌肉增长和肉的嫩度。本文综述了钙蛋白酶系统各种酶的结构、作用、活性调节及与肉质的关系。
译  名:
The relationship between calpain system and muscle growth and meat tenderness
作  者:
JIN Haili, XU Zirong(Feed Science Institute,Zhejiang University,Hangzhou 310029,China)
关键词:
calpain system; structure and function; activity regulation; muscle growth; tenderness
摘  要:
Calpain system consists of μcalpain ,mcalpain, the calciumdependent neutral proteases, and their endogenous inhibitor, calpastatin. Calpain system is probably the major proteolytic in protein degradation, which plays an important role in myofibrillar protein degradation. The muscle growth and postmortem tenderization of meat are highly related to the degree of proteolysis, so the activity of calpain system has an effect on muscle growth and meat tenderness. This paper reviews the structure, function and regulation of calpain system and the relationship between calpain system and muscle growth and meat tenderness .

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