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核农学报  2013 

宰后细胞死亡方式和Caspases活化对肉品品质的潜在影响综述

DOI: 10.11869/hnxb.2013.09.1337, PP. 1337-1341

Keywords: 细胞凋亡,Caspase,细胞骨架蛋白,肉品品质,蛋白降解

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Abstract:

近5年来,凋亡及相关水解酶已成为肉品科学的研究热点,caspase酶系统对细胞骨架蛋白的降解已逐渐为人们所认识,然而,其活化过程及影响因素尚缺乏深入研究。本文对潜在影响caspases活化的宰后细胞内环境变化进行了初步分析;对肉品领域关于肌细胞凋亡及caspases活化的研究进行了概述;对医学上关于caspase介导降解的细胞蛋白进行了介绍;最后,对目前肉品品质变化机制研究提出了几点思考。

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