Pressure-heat treatment of meat: Changes in myofibrillar proteins and ultrastructure.
Pressure-heat treatment of meat: Changes in myofibrillar proteins and ultrastructure.
复制标题
肉的压力热处理：肌原纤维蛋白和超微结构的变化。
DOI：
10.1016/0309-1740(86)90001-x
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发表时间：
1986
期刊：
影响因子：
7.1
通讯作者：
R. Turner
中科院分区：
文献类型：
--
作者：
J. J. Macfarlane;I. J. McKenzie;R. Turner
用十二烷基硫酸钠凝胶电泳法和电子显微镜研究了压力-加热(P-H)联合处理对肌肉纤维韧性的影响。肌肉提取物的聚丙烯酰胺凝胶密度扫描显示，P-H处理比单独加热处理对连接素的降解更大。在注射了蛋白酶抑制剂胃抑素的肌肉中，P-H处理减少了连接的破坏。然而，胃抑素治疗并没有降低P-H治疗嫩化肉类的有效性，如果连接素是肌原纤维韧性的罪魁祸首，这一点是可以预期的。P-H处理导致MR∼为15万的峰强度增加，但这个峰也是由非嫩化压力处理产生的。超微结构研究表明，P-H处理破坏了粗丝和细丝，在M线区域留下了空洞。提示P-H处理主要是通过对粗丝肌球蛋白的不可逆解聚来实现其作用的。
The effects on muscle of a combined pressure-heat (P-H) treatment that overcomes myofibrillar toughness have been investigated using SDS gel electrophoresis and electron microscopy.Densitometer scans of polyacrylamide gels of muscle extracts revealed that P-H treatment caused greater degradation of connectin than did heat treatment alone. Breakdown of connection by P-H treatment was reduced in muscle that had been injected with the protease inhibitor pepstatin. However, pepstatin treatment did not reduce the effectiveness of P-H treatment for tenderizing meat, as would be expected if connectin was responsible for myofibrillar toughness. P-H treatment resulted in an increase in the intensity of a peak with Mr∼ 150 000, but this peak was also produced by non-tenderizing pressure treatments.The ultrastructural studies revealed that P-H treatment disrupted the thick and the thin filaments, leaving voids at the M-line region. It is suggested that P-H treatment achieves most of its effect by an irreversible disaggregation of the myosin of thick filaments.