摘要
μ-calpain是钙蛋白酶系统中广泛存在于动物细胞中的一种依赖Ca2+激活的蛋白水解酶。在宰后肉品的熟化阶段,μ-calpain对肌肉中因肌原纤维的部分降解引起的肉品嫩度提高起着重要的作用。作者对calpain系统的组成、μ-calpain的结构、作用特点、功能、活性测定及其编码基因内的遗传变异与肉品嫩度相关分子标记的研究进行综述。
μ-calpain is a component of calpain system. It exists in almost all of the animal cells. As a calcium activated neutral protease, it has important role in the proteolytic degradation of myofibrilla that results in postmortem tenderization. In this article we reviewed the structure of μ-calpain, characteristics of its function, detection of its activity, and the relationship between genetic variation in the gene and tenderness of meat.
出处
《中国畜牧兽医》
CAS
2008年第11期56-61,共6页
China Animal Husbandry & Veterinary Medicine
基金
国家科技支撑计划优质高产家禽新品种选育(2006BAD01A09)资助项目
动物营养学国家重点实验室开放课题(2007KLAN003)资助项目
