Proteolysis in meat tenderization from the point of view of each single protein: A proteomic perspective
Proteolysis in meat tenderization from the point of view of each single protein: A proteomic perspective
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DOI：
10.1016/j.jprot.2016.02.011
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发表时间：
2016-09-16
影响因子：
3.3
通讯作者：
Zolla, Lello
中科院分区：
文献类型：
--
作者：
Lana, Alessandro;Zolla, Lello
肌肉必须经历许多生化变化才能成为最终产品，并且一旦成为肉，就需要发展出适当的感官特性，包括嫩度。嫩度取决于多种因素，影响整个生产链，从动物出生到肉类老化结束。鉴于变量数量惊人，可以毫不夸张地说，来自每个人的肉都是“独特”的肉。因此，肉的嫩化过程遵循不同的路径；来自不同动物的肉类显示出其自身的进化，但在广泛的变异性之下，所有这些个体的发展都遵循一个标准模板：换句话说，存在一些限制可能的变异的边界。这篇综述希望对肉嫩度的概念有一个全面的了解，特别关注对嫩化最重要、直接负责的两类蛋白质：肌节蛋白和蛋白水解酶。我们将回顾每种蛋白质获得的最新且重要的数据，将注意力集中在通过“组学”技术收集的结果上，并强调标记在肉嫩度框架中可能发挥的作用。生物学意义：我们的综述讨论了通过“组学”技术收集的关于在肌肉到肉类转化过程中起作用的蛋白水解机制的证据，使肌肉达到可接受的嫩度。 可食用的肉。我们单独考虑蛋白水解酶及其底物，总结组学方法中最重要的数据，并讨论它们作为压痛标记的可能作用。 (C) 2016 Elsevier B.V. 保留所有权利。
Muscle has to undergo a number of biochemical changes to become the final product, and, once become meat, needs to develop the proper organoleptic peculiarities, including tenderness. Tenderness depends on multiple factors, intervening throughout the production chain, from animal's birth till the end of meat aging. Given the striking number of variables, it is not an exaggeration to affirm that meat coming from each individual is a 'unique' meat. So, the process of meat tenderization follows different paths; meat derived from different animals shows its own evolution, but underneath the wide variability, all these individual developments follow a standard template: in other words, there are some boundaries that limit the possible variations. This review wants to give a comprehensive idea of the concept of meat tenderness, in particular focusing on the two protein classes that are among the most important direct responsibles for tenderization: sarcomeric proteins and proteolytic enzymes. We will review the most recent and significant data acquired on each protein, pointing the attention on the results collected by means of the 'omics' technologies, and underlining the possible role of markers in the frame of meat tenderness.Biological significance: Our review discusses the evidences collected by means of the 'omics' technologies about the proteolytic mechanisms that act in the muscle-to-meat conversion process, leading the muscle to reach the acceptable tenderness of the eatable meat. We consider the proteolytic enzymes and their substrate individually, summarizing the most significant data from the omic approach, and discussing their possible role of marker of tenderness. (C) 2016 Elsevier B.V. All rights reserved.