蛋白质磷酸化对宰后肉品质影响研究进展

Research Progress on the Effect of Protein Phosphorylation on Postmortem Meat Quality

畜禽肌肉在宰后变为可食肉的过程中,需要经过一系列的生化变化直到成熟,其中蛋白质磷酸化反应作为一种蛋白质的动态调控机制,几乎调节每一个主要的生物过程,是生物界常见的翻译后修饰形式之一。因此,研究蛋白质磷酸化与宰后肌肉的关系有助于肉类食品行业的发展。本文从介绍蛋白质磷酸化概念出发,讨论磷酸化蛋白质检测技术的发展,总结宰后肌肉中会发生磷酸化的蛋白质及影响因素,从蛋白质磷酸化反应与宰后肉的嫩度、肉的色泽和保水性3个方面的研究入手综述蛋白质磷酸化反应对肉品质的影响,以及食盐与氨基酸在该过程中的应用,并对蛋白质磷酸化反应在肉品品质中的研究做出展望。

During the conversion of muscle to meat,a series of biochemical changes are required for meat aging.Protein phosphorylation,a dynamic regulation mechanism of proteins,regulates almost every major biological process,and is one of the extensive post-translational modifications in the biological world.Therefore,studying the relationship between protein phosphorylation and postmortem muscle is helpful to the development of the meat industry.This article begins with an introduction to protein phosphorylation,discusses the technical progress in phosphorylated protein detection,summarizes the proteins that are phosphorylated in muscle after slaughter and the influential factors of protein phosphorylation,and reviews the effect of protein phosphorylation on meat quality attributes such as tenderness,color and water-holding capacity.The application of salts and amino acids in improving postmortem meat quality is reviewed and future research directions are also proposed.