Proteomic analysis of goat Longissimus dorsi muscles with different drip loss values related to meat quality traits

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• 作者：Zhenyu Wang ; Fan He ; Weili Rao ; Na Ni ; Qingwu Shen…
• 关键词：goat ; drip loss ; metabolic enzyme ; stress response factor ; structural protein
• 刊名：Food Science and Biotechnology
• 出版年：2016
• 出版时间：April 2016
• 年：2016
• 卷：25
• 期：2
• 页码：425-431
• 全文大小：290 KB
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• 作者单位：Zhenyu Wang (1)
  Fan He (1)
  Weili Rao (1)
  Na Ni (1)
  Qingwu Shen (2)
  Dequan Zhang (1)
  
  1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China
  2. College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Longissimus dorsi muscles from 3 goat species were assigned to high and low drip loss groups. Physio-chemical properties, sarcomere length, and proteome profiles were investigated. The high drip loss group had lower pH, higher brightness, and higher shear force values, and shorter sarcomere lengths than the low drip loss group. 22 differential proteins were identified between high and low loss groups. α-Enolase, NADH dehydrogenase, pyruvate dehydrogenase E1, HSP27, superoxide dismutase, peroxiredoxin-2, myosin, and the myosin light chain were among these proteins, which were metabolic enzymes, stress response factors, and structural proteins that affected glycolysis, oxidation, and muscle contraction. Drip loss was probably produced via proteins involved in glycolysis, oxidation, and muscle contraction.