钙蛋白酶系统对猪肉嫩度影响的研究进展

Abstract

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

CLC Number:

S828

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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Research Progress on Effect of the Calpain System on Pork Tenderness

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