Abstract：The objective of this study was to discuss the structural and functional changes of myofibril protein during the formation of pale, soft and exudative (PSE) pork. The focus was on the correlations of these changes with redox imbalance and changes in calpain activity. The results were showed that compared with red, firm and non-exudative (RFN) meat, the activity of superoxide dismutase (SOD) was significantly lower (P < 0.05), while the activities of glutathione peroxidase (GSH-Px) (P < 0.01) and calpain (P < 0.05) were significantly higher in PSE pork. As redox imbalance occurred and ccalpain activity increased, desmin, actin and troponin Ⅰ bands became lighter in color and thinner in the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) pattern, the surface hydrophobicity of myofibril protein was significantly increased (P < 0.05) and solubility was decreased significantly (P < 0.01), implying the structural and functional changes of myofibril protein in PSE pork.
李文采，刘 飞，田寒友，邹 昊，王 辉，张振琪，李家鹏，乔晓玲. PSE猪肉肌原纤维蛋白的氧化变性[J]. 肉类研究, 2017, 31(10): 6-11.
LI Wencai, LIU Fei, TIAN Hanyou, ZOU Hao, WANG Hui, ZHANG Zhenqi, LI Jiapeng, QIAO Xiaoling. Oxidative Denaturation of Myofibril Protein in Pale, Soft and Exudative (PSE) Pork. Meat Research, 2017, 31(10): 6-11.
2017, Vol. 31 
