| 蛋白质组学在肉品品质研究中的应用进展 |
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| 引用本文： | 朱雅卿,韩剑众,王彦波.蛋白质组学在肉品品质研究中的应用进展[J].中国畜牧兽医,2007,34(12):125-128. |
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| 作者姓名： | 朱雅卿 韩剑众 王彦波 |
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| 作者单位： | 浙江工商大学食品质量安全系，浙江省食品安全重点实验室，杭州 310035 |
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| 基金项目： | 浙江省食品科学与工程重中之重重点学科开放课题 |
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| 摘 要： | 蛋白质是几乎所有生物学过程的功能单位，而蛋白质组（proteome）是指由一个细胞在特定时间和特定环境条件下所有蛋白质的表达。对肌肉蛋白质组进行分析，就能提供海量的信息，向我们展示参与决定肉质的各种生理机制过程中的蛋白质的结构和功能。鉴于此，作者从现代肉品生产中存在的品质问题出发，综述了近年来国内外蛋白质组学与肉品品质的相关性、在肉品品质研究中的应用进展，并对其在肉品品质研究中的应用前景作了展望。
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| 关 键 词： | 肉品质 蛋白质组学 蛋白质组分析 |
| 文章编号： | 1671-7236（2007）12-0125-04 |
| 收稿时间： | 2007-06-12 |
| 修稿时间： | 2007年6月12日 |
The Use of Proteomics in Meat Quality: Present and Future |
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| ZHU Ya-qing,HAN Jian-zhong,WANG Yan-bo.The Use of Proteomics in Meat Quality: Present and Future[J].China Animal Husbandry & Veterinary Medicine,2007,34(12):125-128. |
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| Authors: | ZHU Ya-qing HAN Jian-zhong WANG Yan-bo |
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| Institution: | Key Laboratory of Food Safety of Zhejiang Province, Food Quality & Safety Department, Zhejiang Gongshang University, Hangzhou 310035, China |
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| Abstract: | Protein is functional unit of almost all biological processes. Proteome refers to the entire complements of proteins that are expressed in a cell or tissue type under special conditions and times. The analysis of muscle proteome can provide voluminous information, thus reveals structures and functions of the proteins which determine variety of mechanisms underlying meat physiological processes. The present review introduced the relativity of meat quality and promeotics, and discussed the use of proteomics in meat quality based on the increased meat quality questions in the modern meat production. Furthermore, the prospect of proteomics in the meat quality would also be forecasted. |
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| Keywords: | meat quality proteomics proteome analysis |
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