摘要
本文综述了蛋白酶体结构、功能及其与蛋白质降解相关生化机制等研究进展,并讨论了蛋白酶体与肉质形成和肌肉嫩化过程的关系。
The molecular structure of the proteasomes, their intracellular functions and proteolytic biochemical mechanisms were reviewed in the article.The relation between proteolysis of cytoskeletal proteins and the postmortem in tenderness was also discussed.
出处
《中国饲料》
北大核心
2006年第16期29-32,共4页
China Feed
基金
973项目"畜禽肉品质性状形成的营养代谢与调控机理"
项目编号:2004CB117500
关键词
蛋白酶体
结构
功能
肉品质
proteasome
structure
function
meat quality
