Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity
Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity
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DOI：
10.1016/j.meatsci.2010.12.033
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发表时间：
2011-06-01
期刊：
影响因子：
7.1
通讯作者：
Hamill, Ruth M.
中科院分区：
文献类型：
--
作者：
Di Luca, Alessio;Mullen, Anne Maria;Hamill, Ruth M.
提高猪肉的持水能力（WHC）并减少苍白、柔软、渗出（PSE）和深色、坚硬、干燥（DFD）类肉的发生率是养猪业面临的主要挑战。利用蛋白质组学，我们试图鉴定与 WHC 相关的蛋白质并监测死后蛋白质降解。二十个最长肌样本被分类为 WHC 表型。对离心滴注进行 SOS-PAGE 和质谱分析。在离心滴注蛋白质组中鉴定出 44 种蛋白质。在整个衰老过程中，5 个条带的体积发生了变化，其中最显着的变化代表第 3 天到第 7 天之间的增加。在这些条带中鉴定出了 7 种蛋白质，其中大多数具有糖酵解功能。一条带在不同 WHC 表型中的丰度存在显着差异。在该条带中鉴定了热休克蛋白家族的肽特征。 (C) 2011 Elsevier Ltd. 保留所有权利。
Achieving an improvement in water-holding capacity (WHC) of pork and a reduction in the incidence of pale, soft and exudative (PSE)- and dark, firm and dry (DFD)-like meat is a major challenge for the swine industry. Using proteomics, we sought to identify proteins associated with WHC and to monitor postmortem protein degradation. Twenty longissimus samples were categorised into WHC phenotypes. The centrifugal drip was subjected to SOS-PAGE and mass-spectrometry. Forty-four proteins were identified in the centrifugal drip proteome. Changes occurred in volume of five bands across the ageing period, with most significant changes representing increases between day 3 and day 7. Seven proteins were identified in these bands, most with functions in glycolysis. One band significantly differed in abundance across WHC phenotypes. Peptide signatures of the heat shock protein family were identified in this band. (C) 2011 Elsevier Ltd. All rights reserved.