摘要
钙蛋白酶抑制蛋白(calpastatin,CAST)是钙蛋白酶的内源性抑制蛋白,可抑制肌原纤维蛋白质的降解,对肌肉生长和嫩度有重要影响。因此,可以通过激活钙蛋白酶或降低钙蛋白酶抑制蛋白的活性来提高肌肉的嫩度,从而改善肉质。该蛋白是由CAST基因编码。CAST基因已被确定为影响肉品质的重要候选基因。对钙蛋白酶抑制蛋白的特性、作用机理及其对肉质的影响进行了综述,并对其基因的研究进展及其应用前景进行了讨论。
calpastatin （CAST） was endogenous inhibitor of Calpain, which could inhibit degradation of myofibrillar protein and played important role in muscle growth and postmortem tendefization of meat. So, we could activate Calpain or reduce the activity of calpastatin to improve meat tenderness calpastatin was encoded by CAST gene which had been known as a candidate gene in muscle growth efficiency and meat quality. Character and action mechanism of calpastatin as well as their effect on meat quality were reviewed. And the potential applications of CAST gene were discussed.
出处
《食品工业》
北大核心
2013年第6期141-144,共4页
The Food Industry
基金
国家自然科学基金项目(30960300)
