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نوع مقاله: مقاله کامل پژوهشی


1 دانش آموخته دکتری گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد

2 دانشیار گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد

3 استادیار گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد


در این پژوهش تأثیر جنسیت، نوع عضله (دو سر ران (BF) و طویل سینه­ای (LT)) و زمان 14 روز بر الگوی پروتئولیز پروتئین­‎های میوفیبریلی گوشت شتر با استفاده از SDS-PAGE بررسی شد. شدت پروتئولیز زنجیره سنگین میوزین (MHC) و اکتین خیلی جزئی و در جنس ماده MHC بیشتر از جنس نر تجزیه شد (0/05>P). پروتئولیز پروتئین C تحت تاثیر زمان، جنسیت و نوع عضله قرار گرفت (0/05>P). α-اکتینین در هفته دوم پس از کشتار توسط کاتپسین‎­ها تخریب و شدت پروتئولیز در عضله LT کمتر از BF بود (0/05>P). قسمت عمده تخریب دسمین در هفته اول نگهداری انجام و در عضله LT بیشتر از عضله BF بود (0/05>P). تروپونین T تا روز پنجم نگهداری حدود 80% تجزیه شد و هر دو زمان و نوع عضله تاثیر معنی‎­داری بر شدت پروتئولیز ایجاد نمود. باند 30 کیلو­دالتون 24 ساعت پس از کشتار پدیدار شده و شدت باند آن در مدت 14 روز نگهداری افزایش معنی‎­داری داشت (0/05>P). نتایج نشان داد زمان مهم­‎ترین فاکتور تاثیرگذار بر تجزیه پروتئین­‎های میوفیبریلی گوشت در مدت نگهداری بوده و بجز اکتین و میوزین پروتئولیز سایر پروتئین­‎ها تحت تاثیر زمان نگهداری قرار گرفت. نوع عضله نیز در تجزیه دسمین و پروتئین­‎های تنظیم کننده (α-اکتینین و تروپونین T) نقش معنی‎­داری ایفا نمود.


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