蛋白质组学技术在肉品质中的研究进展

Research Progress of Proteomics Technology in Meat Quality

蛋白质组学是后基因组时代出现的一个新的研究领域,随着基因组学的发展,从蛋白质水平上研究肉品质及形成机理,对改善肉质有着重要的意义。因此,对蛋白质组学、蛋白质组学3大核心技术(双向凝胶电泳技术、质谱技术和生物信息学)以及蛋白质组学技术在肉品质研究中的应用做一简要综述,为肉品质的提高提供新视野和技术。

Proteomics is a new research field of the post-genomic era. With the development of genomics, studying the intrinsic mechanism of meat quality from the protein level has an important significance on improving meat quality. The review summarizes three key techniques（two-dimensional gel electrophoresis, mass spectrometry and bioinformation） of proteomics and the use of proteomics in meat quality research, which provides a new idea and technique to improve the quality of meat.