COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME
The paper presents the studies on the autolytic transformations in pork and beef samples by proteomic methods. The changes in the protein fractions were analyzed by one-dimensional and two- dimensional electrophoresis with the following identification by mass-spectrometric methods. The changes in mu...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2018-09-01
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| Series: | Теория и практика переработки мяса |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/98 |
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| author | Irina M. Chernukha Anastasiya G. Akhremko |
| author_facet | Irina M. Chernukha Anastasiya G. Akhremko |
| author_sort | Irina M. Chernukha |
| collection | DOAJ |
| description | The paper presents the studies on the autolytic transformations in pork and beef samples by proteomic methods. The changes in the protein fractions were analyzed by one-dimensional and two- dimensional electrophoresis with the following identification by mass-spectrometric methods. The changes in muscle proteins in the course of autolytic processes were found. For example, the intensity of the protein spots of pyruvate kinase, myosin light chains and adenylate kinase increased during autolysis. The fragments of myosin light chains appeared. The activity of the endogenous enzymes, such as calpain 3 and cathepsin D in the course autolysis was also studied. During the first 24 hours after animal slaughter, the activity of these enzymes reached the maximum level and then decreased. The results of the performed investigations confirmed that pork and beef have different rate of autolysis but similar proteomic changes. |
| format | Article |
| id | doaj-art-216d2b88317740d8b9cf790ce9dfd9e0 |
| institution | Kabale University |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2018-09-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-216d2b88317740d8b9cf790ce9dfd9e02025-08-20T03:35:19ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2018-09-0133566310.21323/2414-438X-2018-3-3-56-6377COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOMEIrina M. Chernukha0Anastasiya G. Akhremko1V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, MoscowV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, MoscowThe paper presents the studies on the autolytic transformations in pork and beef samples by proteomic methods. The changes in the protein fractions were analyzed by one-dimensional and two- dimensional electrophoresis with the following identification by mass-spectrometric methods. The changes in muscle proteins in the course of autolytic processes were found. For example, the intensity of the protein spots of pyruvate kinase, myosin light chains and adenylate kinase increased during autolysis. The fragments of myosin light chains appeared. The activity of the endogenous enzymes, such as calpain 3 and cathepsin D in the course autolysis was also studied. During the first 24 hours after animal slaughter, the activity of these enzymes reached the maximum level and then decreased. The results of the performed investigations confirmed that pork and beef have different rate of autolysis but similar proteomic changes.https://www.meatjournal.ru/jour/article/view/98autolysisporkbeefproteomicselectrophoresisprotein |
| spellingShingle | Irina M. Chernukha Anastasiya G. Akhremko COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME Теория и практика переработки мяса autolysis pork beef proteomics electrophoresis protein |
| title | COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME |
| title_full | COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME |
| title_fullStr | COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME |
| title_full_unstemmed | COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME |
| title_short | COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME |
| title_sort | comparative study of autolytic changes in pork and beef muscle tissue proteome |
| topic | autolysis pork beef proteomics electrophoresis protein |
| url | https://www.meatjournal.ru/jour/article/view/98 |
| work_keys_str_mv | AT irinamchernukha comparativestudyofautolyticchangesinporkandbeefmuscletissueproteome AT anastasiyagakhremko comparativestudyofautolyticchangesinporkandbeefmuscletissueproteome |