کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7592897 | 1492114 | 2015 | 28 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing
ترجمه فارسی عنوان
اثر فرآیند اولتراسونیک در کاسپاز -3، بیان کلاپایین و ساختار میوفیببریل مرغ در هنگام پس از مرگ
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
In this investigation, ultrasonic treatments at a frequency of 40 kHz and power of 1500 W made caspase-3 and calpain activities significantly higher in chicken muscle after slaughter during 5 d storage (p < 0.01). Additionally Western blotting analysis of α-spectrin showed that ultrasonic treatments caused the production of α-spectrin degradation products of 120 and 150 kDa more dense than the control (p < 0.01). Degradation of calpastatin during chicken meat ageing was induced by ultrasound treatments (p < 0.01), which suggested the ability of caspase-3 to cleave calpastatin. SDS-PAGE showed that all treatments enhanced accumulation of the 30 kDa troponin-T degradation product (p < 0.01), and transmission electron microscopy images of myofibrils displayed that damage of ultrasound treatment for 60 min was more extensive than at 30 min. The findings proved the low-frequency and high power ultrasonic treatments improved disruption of myofibrillar structures and increased proteolysis of chicken meat faster by triggering an apoptosis cascade.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 177, 15 June 2015, Pages 280-287
Journal: Food Chemistry - Volume 177, 15 June 2015, Pages 280-287
نویسندگان
Lin Chen, Xian-Chao Feng, Ying-yang Zhang, Xue-bo Liu, Wan-gang Zhang, Chun-bao Li, Niamat Ullah, Xing-lian Xu, Guang-hong Zhou,