Differential Expression of Proteins in Datong Yak and Chaidamu Yellow Cattle Longissimus lumborum Muscles and Relation to Meat Water Holding Capacity
Differential Expression of Proteins in Datong Yak and Chaidamu Yellow Cattle Longissimus lumborum Muscles and Relation to Meat Water Holding Capacity
复制标题
大同牦牛和柴达木黄牛腰最长肌蛋白质差异表达及其与肉质持水能力的关系
DOI：
10.9775/kvfd.2018.19734
复制
发表时间：
2018-09-01
影响因子：
0.7
通讯作者：
Zhao, Jing
中科院分区：
文献类型：
--
作者：
Jia, Jianlei;Zhang, Qinwen;Zhao, Jing
We investigated that proteins differently expressed in Datong Yak and Chaidamu Yellow Cattle Longissimus longurum muscles and their relation to tissue water-holding capacity. Samples were classified according to breed and postmortem aging into Yakoh, Cattleoh, Yak24h and Cattle24h groups. Fifty seven differentially expressed proteins were confirmed by MALDI-TOF/TOF-MS. Twenty eight proteins could be identified and were divided into five main categories: structural proteins, metabolic enzymes, stress related proteins, transporter proteins and binding proteins. Myosin light chain (MLC), Heat Shock 27kDa (HSP 27) and Keratin 10 (KRT 10) proteins showed significant differences in expression between yak and cattle meat and may have the potential to be used as biological markers of tissue WHC. Bioinformatics analysis showed differentially these proteins included both metabolic enzymes and structural proteins. The functions of the identified proteins contribute to a more detailed molecular view of the processes behind WHC and are a valuable resource for future investigations.
