The elastin content of various muscles of beef animals
The elastin content of various muscles of beef animals
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肉牛动物各肌肉弹性蛋白含量
DOI：
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发表时间：
1967
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通讯作者：
J. R. Bendall
中科院分区：
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作者：
J. R. Bendall
牛肉动物的各种肌肉的弹性蛋白含量已经通过设计用于去除胶原蛋白和肌原纤维蛋白的最后痕迹的技术来测量。用此方法制备的弹性蛋白的氨基酸分析结果与牛项韧带中纯化的弹性蛋白的氨基酸分析结果几乎一致。特别地，每种的羟脯氨酸值小于干重的2%。
大多数来自后躯和腰部的精选肉块含有基于干重的小于0.2%的弹性蛋白，即小于总结缔组织的5%。分枝半腱肌是发现的主要例外，它含有约2%的无脂肪干固体（DFFS），即约40%的结缔组织。
在前躯中，背阔肌是唯一含有与半腱肌一样多的弹性蛋白的肌肉，即约2.0%DFFS。中等弹性蛋白含量的肌肉是阔肌、菱形肌和胸浅肌（约0.4至0.8%DFFS）。皮肤的肌肉，脂膜，具有约1.2%DFFS的稍微更高的含量。弹性蛋白似乎有助于煮熟的肌肉的韧性，其程度与变性胶原蛋白大致相同。因此，半腱肌和股二头肌的结缔组织总含量相似，坚韧，但前者的弹性蛋白含量是后者的15倍。
The elastin content of various muscles of beef animals has been measured by a technique designed to remove the last traces of collagen and myofibrillar proteins. Amino acid analysis of the elastin prepared in this way is almost identical with that of purified elastin from ox ligamentum nuchae. In particular, the hydroxyproline values of each are less than 2% of the dry weight.
Most of the choice cuts of meat from the hindquarter and loin contain less than 0.2% elastin on the dry weight basis, i.e. less than 5% of the total connective tissue. The M. semitendinosus is the chief exception found. It contains about 2% dry fat free solids (DFFS), i.e. about 40% of the connective tissue.
In the forequarter, the latissimus dorsi is the only muscle which contains as much elastin as the semitendinosus, i.e. about 2.0% DFFS. Muscles of intermediate elastin content are the trapezius, rhomboideus and pectoralis superficilias (about 0.4 to 0.8% DFFS). The muscle of the skin, panniculus, has a somewhat higher content of about 1.2% DFFS. Elastin appears to contribute to the toughness of a cooked muscle to about the same extent as denatured collagen. Thus the semitendinosus and biceps femoris have similar total connective tissue contents, and are about equally tough, but the former contains 15 times more elastin than the latter.