Post-translational modification is central to protein stability and to the modulation of protein activity. Various types of protein modification, such as phosphorylation, methylation, acetylation, myristoylation, glyc...Post-translational modification is central to protein stability and to the modulation of protein activity. Various types of protein modification, such as phosphorylation, methylation, acetylation, myristoylation, glycosylation, and ubiquitination, have been reported. Among them, ubiquitination distinguishes itself from others in that most of the ubiquitinated proteins are targeted to the 26S proteasome for degradation. The ubiquitin/26S proteasome system constitutes the major protein degradation pathway in the cell. In recent years, the importance of the ubiquitination machinery in the control of numerous eukaryotic cellular functions has been increasingly appreciated. Increasing number of E3 ubiquitin ligases and their substrates, including a variety of essential cellular regulators have been identified. Studies in the past several years have revealed that the ubiquitination system is important for a broad range of plant developmental processes and responses to abiotic and biotic stresses. This review discusses recent advances in the functional analysis of ubiquitination-associated proteins from plants and pathogens that play important roles in plant-microbe interactions.展开更多
本研究目的在于通过调整浸烫参数的方式减少淘汰蛋鸡在屠宰加工中的损失。以饲养日龄为400 d的淘汰蛋鸡作为研究对象,探究不同浸烫方式对其羽毛去除效果及皮下肌肉过熟程度的影响。分别设置三种温度和时间的浸烫组合:65℃-3 min(高温浸...本研究目的在于通过调整浸烫参数的方式减少淘汰蛋鸡在屠宰加工中的损失。以饲养日龄为400 d的淘汰蛋鸡作为研究对象,探究不同浸烫方式对其羽毛去除效果及皮下肌肉过熟程度的影响。分别设置三种温度和时间的浸烫组合:65℃-3 min(高温浸烫,High Temperature Scald,HS)、60℃-4 min 20 s(中温慢烫,Middle Temperature Slow Scald,MSS)、58℃-4 min 20 s(低温慢烫,Low Temperature Slow Scald,LSS),并以未经浸烫的淘汰蛋鸡作为对照组。通过测定浸烫后去羽力(Feather Retention Force,FRF)及计数残留羽毛数量表征浸烫脱毛效果。通过测定肉色、测量过熟区域深度、DSC扫描、拉曼光谱扫描表征不同浸烫处理对皮下肌肉过熟程度。浸烫后淘汰蛋鸡HS组与LSS组羽毛去除效果无显著差异,MSS组去羽力与残留羽毛数量显著低于另外两处理组(P<0.05),两种残留羽毛计数结果显示采用长时间浸烫能够使毛根数量减少。浸烫后鸡胸肉L*值显著高于对照组(P<0.05),其中HS组L*值比LSS、MSS组分别显著高出5.33与4.75(P<0.05)。沿肌纤维方向切割鸡胸肉发现截面出现明显分层(白色肉与正常肉),HS组白色肉厚度相比LSS组与MSS显著增加。DSC结果显示虽然三种浸烫处理均会使淘汰蛋鸡胸肉肌球蛋白变性,但是HS组胸肉中肌浆蛋白或胶原蛋白以及肌动蛋白的变性程度均高于其他两处理组。蛋白质二级结构相对含量显示HS组胸肉蛋白质变性程度最高。综合羽毛去除效果结果与胸肉过熟结果,得到淘汰蛋鸡最适浸烫参数为:60℃-4 min 20 s。本研究在抑制浸烫中皮下肌肉过熟程度的同时提升了浸烫脱毛效果,为企业屠宰淘汰蛋鸡提供技术参考。展开更多
文摘Post-translational modification is central to protein stability and to the modulation of protein activity. Various types of protein modification, such as phosphorylation, methylation, acetylation, myristoylation, glycosylation, and ubiquitination, have been reported. Among them, ubiquitination distinguishes itself from others in that most of the ubiquitinated proteins are targeted to the 26S proteasome for degradation. The ubiquitin/26S proteasome system constitutes the major protein degradation pathway in the cell. In recent years, the importance of the ubiquitination machinery in the control of numerous eukaryotic cellular functions has been increasingly appreciated. Increasing number of E3 ubiquitin ligases and their substrates, including a variety of essential cellular regulators have been identified. Studies in the past several years have revealed that the ubiquitination system is important for a broad range of plant developmental processes and responses to abiotic and biotic stresses. This review discusses recent advances in the functional analysis of ubiquitination-associated proteins from plants and pathogens that play important roles in plant-microbe interactions.
文摘本研究目的在于通过调整浸烫参数的方式减少淘汰蛋鸡在屠宰加工中的损失。以饲养日龄为400 d的淘汰蛋鸡作为研究对象,探究不同浸烫方式对其羽毛去除效果及皮下肌肉过熟程度的影响。分别设置三种温度和时间的浸烫组合:65℃-3 min(高温浸烫,High Temperature Scald,HS)、60℃-4 min 20 s(中温慢烫,Middle Temperature Slow Scald,MSS)、58℃-4 min 20 s(低温慢烫,Low Temperature Slow Scald,LSS),并以未经浸烫的淘汰蛋鸡作为对照组。通过测定浸烫后去羽力(Feather Retention Force,FRF)及计数残留羽毛数量表征浸烫脱毛效果。通过测定肉色、测量过熟区域深度、DSC扫描、拉曼光谱扫描表征不同浸烫处理对皮下肌肉过熟程度。浸烫后淘汰蛋鸡HS组与LSS组羽毛去除效果无显著差异,MSS组去羽力与残留羽毛数量显著低于另外两处理组(P<0.05),两种残留羽毛计数结果显示采用长时间浸烫能够使毛根数量减少。浸烫后鸡胸肉L*值显著高于对照组(P<0.05),其中HS组L*值比LSS、MSS组分别显著高出5.33与4.75(P<0.05)。沿肌纤维方向切割鸡胸肉发现截面出现明显分层(白色肉与正常肉),HS组白色肉厚度相比LSS组与MSS显著增加。DSC结果显示虽然三种浸烫处理均会使淘汰蛋鸡胸肉肌球蛋白变性,但是HS组胸肉中肌浆蛋白或胶原蛋白以及肌动蛋白的变性程度均高于其他两处理组。蛋白质二级结构相对含量显示HS组胸肉蛋白质变性程度最高。综合羽毛去除效果结果与胸肉过熟结果,得到淘汰蛋鸡最适浸烫参数为:60℃-4 min 20 s。本研究在抑制浸烫中皮下肌肉过熟程度的同时提升了浸烫脱毛效果,为企业屠宰淘汰蛋鸡提供技术参考。
