内源性蛋白酶对宰后肌肉嫩化机制的研究进展.pdfVIP

中国农业科学 2011,44(15):3214-3222 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2011.15.017 内源性蛋白酶对宰后肌肉嫩化机制研究进展 1 1 1 2 1 1 黄 明 ，黄 峰 ，黄继超 ，徐宝才 ，周光宏 ，徐幸莲 1 2 （南京农业大学食品科技学院/教育部肉品加工与质量控制重点实验室，南京 210095 ；雨润集团肉品加工与质量控制国家重点实验室，南京 210041 ） 摘要：肌肉的宰后嫩化机制一直是国内外肉品科学研究的一个热点，目前认为肌肉宰后嫩度的改善主要归因 于内源性水解酶作用所引起的肌原纤维蛋白的有限降解。钙激活酶虽然是宰后嫩度改善的一个主要贡献者，但不 是惟一的，而是多种内源酶类协同作用的结果。本文综述了溶酶体组织蛋白酶、蛋白酶体、钙激活酶在宰后嫩化 过程的作用；介绍了细胞凋亡的特点、通路及凋亡酶，并对细胞凋亡酶对宰后嫩度改善的潜在贡献进行了讨论； 最后分析了细胞凋亡酶和钙激活酶在宰后成熟过程中的交互作用及共同贡献于肌肉宰后嫩化的可能性。 关键词：宰后嫩化；钙激活酶；凋亡；细胞凋亡酶；交互作用 Advances in Research on Postmortem Tenderization Mechanism of Endogenous Proteolytic Enzymes in Muscle 1 1 1 2 1 1 HUANG Ming , HUANG Feng , HUANG Ji-chao , XU Bao-cai , ZHOU Guang-hong , XU Xing-lian 1 ( Key Laboratory of Meat Processing and Quality Control, Ministry of Education/College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095; 2State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nangjing 210041) Abstract: The mechanism of postmortem tenderization of muscle has been the focus of meat science for years. It is generally accepted that improvement of meat tenderness during postmortem aging mainly results from limited degradation of myofibrillar proteins by endogenous proteolytic enzymes. Calpains are widely considered to be a major contributor, but not only ones to postmortem improvement of meat tenderness, which is the result of multi-enzymatic interaction. The roles of lysosomal cathepsins, proteasomes and