牛肉成熟初期骨骼肌线粒体蛋白质变化影响肉色稳定性的机理

肉色受肌红蛋白的氧化还原状态调控，线粒体是影响肌红蛋白变化的重要内源因素。已有研究证实心肌线粒体能够调控肌红蛋白的氧化还原反应，但基于骨骼肌线粒体模型的肉色调控效果和调控机理仍不清楚。本项目以成熟初期（宰后0-3天）牛骨骼肌线粒体为实验材料，利用透射电子显微技术、液相氧电极分析技术和紫外可见光谱技术，研究宰后成熟初期牛骨骼肌线粒体功能变化、肉色变化，确立二者间的相关性；通过体外模型，系统研究宰后成熟初期牛骨骼肌线粒体功能变化对肌红蛋白氧化还原状态的影响，确证牛骨骼肌线粒体对肌红蛋白的影响；利用双向电泳、质谱技术开展骨骼肌线粒体蛋白质组分析，研究影响宰后成熟初期肉色稳定性的牛骨骼肌线粒体蛋白质种类和功能，初步揭示牛骨骼肌线粒体蛋白质变化在宰后成熟初期影响肉色稳定性的机理。

Meat colour is regulated by the redox states of myoglobin and mitochondrion is one of the most important endogenous factors contributing to myoglobin redox reactions. Several studies have demonstrated that mitochondrial from cardiac muscles can regulate myoglobin redox reactions, but the effects and mechanisms of mitochondrial from skeletal muscles on meat colour stability is still unknown. This project will study the changes of skeletal muscle mitochondrial functions, meat colour stability and their correlation during early post mortem using transmission electron microscopical technology, oxygen electrode and spectrum technology; the effects of mitochondrial from skeletal muscle on myoglobin redox reactions in vitro; the category and function of mitochondrial proteins that have effects on meat colour stability during early post mortem using two-dimensional gel electrophoresis and mass-spectrometric techniques. The mechanism of mitochondrial from skeletal muscles on beef colour stability during early post mortem can be clarified according to the conclusions of this project.