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当前位置: 首页 > 文章 > 禁食处理和宰后时间对鸡肉蛋白磷酸化水平的影响 食品科学 2013,34 (19) 270-274
Position: Home > Articles > Effect of Fasting and Postmortem Time on Protein Phosphorylation of Chicken Muscle FOOD SCIENCE 2013,34 (19) 270-274

禁食处理和宰后时间对鸡肉蛋白磷酸化水平的影响

作  者：
王思丹;李春保;温思颖;徐幸莲;周光宏
单  位：
南京农业大学肉品加工与质量控制教育部重点实验室
关键词：
蛋白磷酸化;肌浆蛋白;肌原纤维蛋白;禁食;宰后时间
摘  要：
目的:探讨宰后肌浆蛋白和肌原纤维蛋白的磷酸化水平,并研究宰前禁食和宰后时间对鸡肉蛋白磷酸化水平的影响。方法:将30只三黄鸡随机分为3组:未禁食、禁食12h和禁食24h组。宰杀后立即剥取胸大肌并将其分切成3块。1块肉样作为宰后0h样品,另外2块肉样在0℃条件下存放3h和10h,分别作为宰后3h和10h的样品。将一维电泳和Pro-Q Diamond染色结合起来分析其肌浆蛋白和肌原纤维蛋白的磷酸化水平。结果:禁食12h组的肌浆蛋白磷酸化水平最高,而肌原纤维蛋白的磷酸化水平则随着禁食时间的延长而逐渐增加(P<0.05)。此外,禁食组与未禁食组中的绝大多数蛋白均在宰后3h时达到最大值(P<0.05)。结论:肌浆蛋白和肌原纤维蛋白的磷酸化水平都会受宰前禁食和宰后时间的影响,且禁食可能通过改变肌肉中蛋白质的磷酸化程度而影响宰后肌肉僵直的进程,进而影响肌肉嫩度。
译  名：
Effect of Fasting and Postmortem Time on Protein Phosphorylation of Chicken Muscle
作  者：
WANG Si-dan;LI Chun-bao;WEN Si-ying;XU Xing-lian;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Nanjing Agricultural University;
关键词：
protein phosphorylation;;sarcoplasmic proteins;;myofibrillar proteins;;fasting;;postmortem time
摘  要：
Objective: The objective of this study was to investigate the postmortem changes in protein phosphorylation of sarcoplasmic proteins and myofibrillar proteins in three chicken groups with different fasting time and different postmortem time(0, 3 h and 10 h). Methods: Thirty three yellow chickens were randomly divided into three groups: no feed deprivation, feed deprivation for 12 h and feed deprivation for 24 h. Immediately after slaughter, breast muscles were rapidly removed and cut into three pieces. One piece was designated as postmortem 0 h sample. The others were placed at 0 ℃ for 3 h and 10 h, respectively as postmortem 3 h and 10 h samples. One dimensional electrophoresis combined with Pro-Q Diamond staining was employed to analyze protein phosphorylation of sarcoplasmic and myofibrillar proteins. Results: The protein phosphorylation level of sarcoplasmic proteins in fasting 12 h samples was the highest level, while myofibrillar proteins became higher with increased fasting time(P < 0.05). Besides, the protein phosphorylation level of most proteins in fasting and control muscles became the highest at 3 h postmortem. Conclusion: Protein phosphorylation of sarcoplasmic and myofibrillar proteins is significantly affected by fasting and postmortem time. Therefore, meat rigor mortis and meat tenderness may be affected by fasting as a result of regulating protein phosphorylation in muscles.

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