肌原纤维

肌原纤维直径、肌节长度、I带、A带长度与肉质相关不显著（P＞0.05）。

There were no significant correlation between the myofibril diameter , sarcomere length , I , A length and muscle quality traits ( P > 0.05 ) .

罗非鱼肌原纤维ATPase的基本性质

Basic properties of myofibril ATPase from Tilapia muscle

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

同时肌原纤维的Z线断裂，M线降解，I带变白。

Meanwhile , Z-lines broke , M - lines degraded and I band became white .

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

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 .

用比色法测定骨骼肌肌原纤维ATPase活性。

The myofibril ATPase activity of skeletal muscle was measured by means of common spectroscopy .

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 .

电镜显示DM组骨骼肌细胞肌原纤维束排列整齐松散；

Under electron microscopy , the muscle fiber bundle of skeletal muscle cells ranked neatly and loosely in DM group ;

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 .

猪PSE肉与正常肉肌原纤维蛋白质抽提率和持水性的比较研究

Comparative Studies on the Extractability and Water-holding Capacity of Myofibrillar Protein from PSE and Normal Pork

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 .

肌原纤维蛋白质抽提率可作为鉴别PSE肉与正常肉的重要指标。

The myofibrillar protein extraction rate can be used as an important index to distinguish PSE and normal pork .

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 .

由于PSE肉部分肌球蛋白变性，其肌原纤维的舒展肌节长度总是小于正常肉。

The sarcomere of PSE pork was shorter than that of normal pork because of the partial denaturation of PSE myosin .

对猪PSE肉与正常肉的肌原纤维蛋白质抽提率、总-SH基和持水性进行了比较研究。

The extractability , total - SH and water-holding capacity of myofibrillar protein from PSE and normal pork were comparatively studied .

PSE肉与正常肉的肌原纤维易碎度变化规律一致，温度对肌原纤维的碎化效应大于时间效应，且正常肉肌原纤维断裂对温度的敏感性大于PSE肉。

The changes of myofibril fragmentation were consistent with which the incubation temperature was more influential than incubation time between normal and PSE pork .

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 .

制备具有较好溶解性的肌原纤维葡萄糖蛋白（Mf-glucose）的糖基化反应条件是反应温度45℃，反应时间13h，葡萄糖与Mf质量比1.5；

( 2 ) The condition improved solubility of myofibrillar-glucose is 45 ℃, reaction time 13h , weight rate of glucose and Mf 1.5 ;

电镜下核周基质水肿，Z线扭曲或中断，肌原纤维灶性溶解、线粒体肿胀或空化，肌浆网扩张和糖原颗粒减少。

Stroma edema around nuclei , distortion or breaks of Z lines , focal lysis of myofibrils , swelling or cavitation of mitochondria , dilatation of sarcoplasmic reticulum and reduction of granule particles were seen under electron microscope .

大豆11S球蛋白酶解产物及对肌原纤维混合蛋白特性的影响竹浆纤维/精梳棉/大豆蛋白纤维赛络纱的生产

Properties and Effects of 11S Globulin Hydrolysates on Myofibrillar Protein Production of bamboo fiber / combed cotton / soybean protein fiber blended Siro yarn

对照和DSPP处理样品的肌原纤维结构完好，肌节轮廓完整、清晰可见。

The myofibrils of control and DSPP treatments remained integrity , the structure of sarcomere was intact and clear .

结果表明，乳糖与鲢鱼肉Mf发生美拉德反应后生成的肌原纤维乳糖蛋白在低离子强度溶液中的溶解性得到了有效提高，乳糖能有选择性地与肌球蛋白重链相结合。

These results indicated that the solubility of myofibrillar proteins in low ionic strength medium was improved by the Maillard reaction , and the myosin heavy chain was selectively conjugated with lactose .

AF组肌原纤维的体密度为36.1±10.66%，SR组为43.72±8.9%（P<0.05），显示AF组有明显的肌原纤维溶解。

Volume density of myofibril in AF group and SR group were 36.1 ± 10.66 % vs 43.72 ± 8.9 % ( P < 0.05 ), respectively . There was myofibril solution in AF group .

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 .

本文研究了不同注射处理对牛肉在成熟过程中剪切力，肌原纤维小片化指数（MFI）的影响。

This experiment was conducted to research into the influence of different treatments on beef Warner-Bratzler shear force and myofibrillar fragmentation index ( MFI ) .