Sarcoplasmic and myofibrillar phosphoproteins profile of beef M. longissimus thoracis with different pH(u) at different days postmortem
Sarcoplasmic and myofibrillar phosphoproteins profile of beef M. longissimus thoracis with different pH(u) at different days postmortem
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DOI：
10.1002/jsfa.11586
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发表时间：
2021-10-29
影响因子：
4.1
通讯作者：
Huang, Caiyan
中科院分区：
文献类型：
--
作者：
Ijaz, Muawuz;Li, Xin;Huang, Caiyan
背景宰后肌肉pH值（pH（u））的异常会影响肉质，造成巨大的经济损失。深色、坚硬和干燥（DFD）的肉与较高的死后pH（u）值相关，并表现出许多质量问题，如颜色深、质地坚韧和货架期短。本研究旨在研究蛋白磷酸化对牛肉pH（u）变化的影响，以探讨DFD肉形成的可能机制。结果高pH（u）牛肉中糖原和乳酸含量较高，而L* 和a* 含量较低。中等pH（u）组的剪切力较高。肌浆蛋白的磷酸化水平在第1天的低pH（u）样品中较高，而肌原纤维蛋白在第1天和第2天的中等pH（u）肉中较高。具有不同磷酸化水平的肌浆蛋白条带被鉴定为含有一些糖代谢和应激反应蛋白，并且磷酸化的肌原纤维蛋白条带被鉴定为肌节蛋白和代谢蛋白。结论糖酵解途径和收缩机制中多个蛋白质的磷酸化可能在DFD牛肉的发育过程中起重要作用。(c)2021化学工业协会。
BACKGROUND The abnormal ultimate pH (pH(u)) in postmortem muscles affect the meat quality and results in substantial economic losses. Dark, firm, and dry (DFD) meat linked with the higher postmortem pH(u) values and exhibited many quality issues such as dark color, tough texture and shorter shelf life. This research aimed to investigate the effect of protein phosphorylation on variations in beef pH(u) in order to explore the possible mechanisms underlying DFD meat formation. RESULTS Glycogen and lactate contents were higher, while L* and a* were lower in high pH(u) beef. Shear force was higher in intermediate pH(u) group. Global phosphorylation of sarcoplasmic proteins was higher in low pH(u) samples on day 1 and of myofibrillar proteins was higher in intermediate pH(u) meat on days 1 and 2 postmortem. Sarcoplasmic protein bands with different phosphorylation levels were identified as containing some glycometabolism and stress response proteins and phosphorylated myofibrillar protein bands were identified sarcomeric and metabolic proteins. CONCLUSIONS Phosphorylation of multiple proteins of glycolytic pathway and contractile machinery may play critical roles in development of DFD beef. (c) 2021 Society of Chemical Industry.