【摘要】 钙蛋白酶蛋白系统是影响肌肉生长和宰后肉嫩化的一个重要因素,主要由钙蛋白酶(μ-calpain和m-cal-pain)、钙蛋白酶抑制蛋白(calpastatin,CAST)及骨骼肌特异性钙蛋白酶(muscle specific calpain,P94)组成,钙蛋白酶抑制蛋白是一种内源性专一抑制钙蛋白酶(calpain)活性的蛋白,参与了调控肌原纤维蛋白的降解并在其中发挥了关键作用。本文概述了钙蛋白酶系统、钙蛋白酶抑制蛋白的结构、功能及其对提高肉嫩度的作用。更多还原

【Abstract】 Calpain system is one of important factors which influence muscle growth and tenderness after slaughtering.It consists of calpain(μ-calpain and m-calpain),calpastatin(CAST),and muscle specific calpain(P94).CAST is the endogenous inhibitor of calpain system,plays an essential role in myofibrillar protein degradation.This article reviewed the general situation of calpain system,structure and function of CAST,and a prospect of improving meat tenderness by studying CAST.更多还原