钙蛋白酶系统对猪肉嫩度影响的研究进展

›› 2013, Vol. 40 ›› Issue (10): 161-164.

钙蛋白酶系统对猪肉嫩度影响的研究进展

张瑜, 王昕陟

沈阳农业大学畜牧兽医学院, 辽宁沈阳 110866

收稿日期:2013-03-29 出版日期:2013-10-20 发布日期:2013-12-19
通讯作者: 王昕陟 E-mail:xinzwang@163.com
作者简介:张瑜(1989-),女,辽宁人,硕士生,研究方向:动物营养与饲料科学。
基金资助:
国家科技部项目子课题(2007BAD71B00-03)。

Research Progress on Effect of the Calpain System on Pork Tenderness

ZHANG Yu, WANG Xin-zhi

College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China

Received:2013-03-29 Online:2013-10-20 Published:2013-12-19

摘要/Abstract

摘要： 嫩度是影响猪肉品质的重要性状之一,肉品的嫩度取决于肌肉结构及其相关蛋白质的变化程度。影响肌肉嫩度的因素有很多,其中钙蛋白酶系统在肌肉嫩化过程中发挥着重要作用。钙蛋白酶抑制蛋白是钙蛋白酶系统的成员之一,同时也为钙蛋白酶抑制蛋白基因的表达产物,钙蛋白酶抑制蛋白基因为调控猪肉品质的候选基因之一。作者对影响肌肉嫩度的因素、钙蛋白酶系统的结构和生理功能,以及钙蛋白酶系统和钙蛋白酶抑制蛋白基因型对猪肉嫩度的影响进行综述。

关键词: 嫩度; 钙蛋白酶系统; 钙蛋白酶; 钙蛋白酶抑制蛋白; 钙蛋白酶抑制蛋白基因型

Abstract: Tenderness is one of the most crucial attributes of pork quality,and ultimately the tenderness of pork depends on its muscle structure and its change degree in relevant protein. There are many factors that affect tenderness, including the calpain system which plays an important role in the process of tenderization. Calpastatin remains as one of the members which belong to calpain system and the expression of its calpastatin gene. Calpastatin gene is one of the candidate genes regulating pork quality. This paper reviews the factors affecting tenderness, the structure and physiological functions of the calpain system and the impacts of the calpain system and calpastatin genotype on pork tenderness.

Key words: tenderness; calpain system; calpain; calpastatin; calpastatin genotype

中图分类号:

S828

张瑜, 王昕陟. 钙蛋白酶系统对猪肉嫩度影响的研究进展[J]. , 2013, 40(10): 161-164.

ZHANG Yu, WANG Xin-zhi. Research Progress on Effect of the Calpain System on Pork Tenderness[J]. , 2013, 40(10): 161-164.

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