肌纤维蛋白

大豆分离蛋白热变性程度对肌纤维蛋白凝胶性质的影响

Effect of preheating degree of soybean protein isolate on the gel properties of myofibrillar protein

鲢鱼糜在发酵过程中随发酵时间的增加其凝胶强度显著增加，为揭示凝胶形成机制，综合应用傅立叶变换红外、激光拉曼和圆二色性光谱等方法研究了鱼肉肌纤维蛋白结构的变化规律。

The gel strength of silver carp surimi inoculated with mixed starter cultures increased with the time . To reveal the gel formation mechanism , the changes of the structure of myofibrillar proteins was determined by using fourier transform infrared ( FT-IR ), laser Raman and circular dichroism spectroscopy methods .

蠕虫受刺激时，肌纤维结构蛋白被拉伸，其连接弹簧也被拉伸，蠕虫的荧光颜色发生改变。

When the worm is prodded , stretching the structural proteins in muscle fibers , the linking spring is stretched , and the worm fluoresces in a different color .

结论：带血供肌瓣复合纤维蛋白粘合剂是BMP的良好载体。

Conclusion : The vascularized muscle flap combined with FS is the excellent carrier of BMP .

研究表明，，骨骼肌消耗/萎缩主要是由于肌纤维蛋白降解加速所致，同时骨骼肌细胞过度凋亡也起到重要作用。

Studies have shown that skeletal muscle consumption / wasting is mainly due to accelerated muscle protein degradation , and skeletal muscle cell apoptosis also plays an important role .