肌原纤维蛋白

低场NMR法研究微生物转谷氨酰酶对猪肉肌原纤维蛋白凝胶功能特性的影响

Effect of microbial transglutaminase on functionality of pork myofibrillar protein gel-a low field NMR method

采用单因子试验分析了三个处理组后代的肌肉在不同pH条件下肌原纤维蛋白凝胶功能特性的变化。

With the single factor experiment , changes of the gel functional properties of myofibrillar protein under different pH values was analysed of the three groups .

另外，猪后腿肌原纤维蛋白在4°C储藏过程中表现出溶解性的提高。

In addition , leg myofibrils showed increasing protein solubility with storage at 4 ° C.

低场NMR研究pH对肌原纤维蛋白热诱导凝胶的影响

Heat-Induced Gelation of Myofibrillar Proteins as Affected by pH & A Low Field NMR Study

结果显示，猪后腿肌原纤维蛋白溶解性，凝胶强度，烹煮损失和动态粘弹性取决于pH。

Results indicate protein solubility , gel strength , cooking loss and dynamic viscoelastic properties of porcine leg myofibrils are pH dependents .

PSE肉肌原纤维蛋白凝胶性质影响因素的研究

Study Effect of Properties on Myofibrillar Protein Gel of PSE

鲫鱼（Carassiusauratus）肌原纤维蛋白生化特性在冻藏过程中的变化

Study on the Denaturation of Crucian ( Carassius auratus ) Myofibrillar Protein During Frozen-Storage

T2驰豫时间分布分析揭示了添加亚麻籽胶显著的降低了猪肌原纤维蛋白中水的流动性（P0.05）。

Distributed analysis of the T2 relaxation revealed that addition of FG significantly decreased water mobility of porcine myofibrillar protein ( P0.05 ) .

结果表明，在不同温度下冻藏时，鲫鱼肌动球蛋白的盐溶性、肌原纤维蛋白的ATPase活性以及巯基含量随着冻藏时间的延长，均呈下降趋势。

The results indicate that the solubility of actomyosin , ATPase activities and - SH content of myofibrillar protein decrease as frozen storage progressed .

在基于pH的不同肌肉类型和种类中，肌原纤维蛋白能在导致产品差异方面起重要作用。通常地，出现的共价交联在蛋白的结构和功能关系中起重要作用。

It plays a significant role in causing product variations among different muscle types and species based on the pH. Naturally occurring covalent crosslinks play an important role in the structure-function relationships of proteins .

狭鳕和牛肌肉组织提取物添加量及作用时间处理牛肉肌原纤维蛋白，通过SDS-PAGE电泳和CD圆二色谱观察肌原纤维蛋白的水解变化及其过程中二级结构的变化。

The effect of crude extracts from Alaska Pollock and beef muscle on the hydrolysis of beef myofibrillar protein and the changes of secondary structure were estimated by SDS-PAGE and CD .

综合来看，1.5%的GDL添加量对猪肉肌原纤维蛋白的功能性有较好的改善作用。

Based on the comprehensive analysis , the best functional property of MP was achieved by the addition of1.5 % GDL .

肌原纤维蛋白（Myofibrillarproteins，MP）占猪肉中总蛋白含量的50%～55%，包括肌球蛋白、肌动蛋白、原肌球蛋白和肌原蛋白等。

Myofibrillar proteins ( MP ) accounts for 50 % ~ 55 % of the total proteins in muscles , which were consisted of myosin , actin , tropomyosin and troponin and so on .

肌原纤维蛋白在含有0.6NNaCl，pH6.0的溶液中随着蛋白浓度的提高，凝胶强度和凝胶性质也随之提高。

Myofibrils suspended in 0.6 N NaCl , pH 6.0 showed increasing gel strength and gelling properties with increasing protein concentration .

EDTA-Na2能够抑制鳙肌原纤维蛋白TPPase活性。

EDTA-Na_2 could inhibit activity of TPPase .

结果：热休克后24h及48h，成纤维细胞中肌原纤维蛋白-1mRNA表达水平明显下降，72h略有回升。培养上清中肌原纤维蛋白-1的蛋白质含量变化与此相似。

Results : At hour 24 and 48 after heat shock , the expression of fibrillin-1 mRNA was decreased , and recovered slightly at hour 72 . The content of fibrillin-1 protein in the supernatant changed similarly .

肌肉盐溶蛋白质主要包括肌原纤维蛋白和肌浆蛋白等。

Main components of salt-soluble proteins are myofibrillar and sarcoplasmic proteins .

鲢鱼肌原纤维蛋白在55℃条件下有着显著的自溶作用。

Myofibrillar proteins of silver carp remarkably degraded at 55 ℃ .

肌原纤维蛋白凝胶形成机理及影响因素的研究进展

Research Progresses on Gel Formation Mechanism and Affecting Factors of Myofibrillar Protein

肌球蛋白及肌原纤维蛋白凝胶形成能的比较

The Comparison of Both Energies Formed by Myosin and Myofibrillar Protein Gelatins

热休克对肌原纤维蛋白-1在成纤维细胞中表达水平的影响

The impact of heat shock on the expression of fibrillin-1 in human dermal fibroblasts

下沉深水钙质浊积岩扇贝肌原纤维蛋白浊度和黏度特性的研究

Turbidity and viscosity properties of myofibril from scallop

鱼糜是一种经粉碎和漂洗后，主要由可溶性肌原纤维蛋白组成的鱼肉制品。

Surimi is a minced and washed fish muscle consisting of salt-soluble myofibrillar proteins .

从质构学角度研究肌原纤维蛋白凝胶形成的作用力

Study on Molecular Forces in the Formation in Myofibrillar Protein Gelation from Textural Perspective

海蜇蛋白质主要由肌原纤维蛋白和碱不溶性蛋白质组成。

Proteins of jellyfish were mainly composed of myofibrillar proteins and alkali-insoluble proteins . 2 .

草鱼肌原纤维蛋白加热过程中理化特性的变化

Changes in physiochemical properties of grass carp ( Ctenopharyngodon Idellus ) myofibrillar protein during heat-treatment

影响鲤鱼肌原纤维蛋白凝胶特性的理化因素

Influence of Physical and Chemical Factors on the ( Cyprinus carpio ) Myofibrillar Protein Gelation

肌原纤维蛋白凝胶研究进展

Study advances on gelation of myofibrils

然而只有加入足够数量的食盐使肌原纤维蛋白溶解后，肉糜加热才能形成凝胶。

Only adding a sufficient amount of salt dissolved myofibrillar protein , meat could form heat-induced gel .

反应扩链制备高黏度尼龙6及其性能表征扇贝肌原纤维蛋白浊度和黏度特性的研究

Characterization of High Viscosity PA6 Produced in Extruder Chain-extending Turbidity and viscosity properties of myofibril from scallop