为探讨添加乳酸钠(NaL)对猪肉蛋白表达和稳定性的影响,研究选用新鲜猪背最长肌为研究对象,不同浓度的乳酸钠(NaL)溶液(1%、2%、3%、4%、5%、10%、20%和30%)浸泡样品浸泡5 h后,应用聚丙烯酰胺凝胶电泳(SDS-PAGE)和差示扫描量热(DSC)分别用于研究蛋白质表达和稳定性。结果表明,与双蒸水对照相比,NaL对肌浆蛋白的分子变化基本无影响,但高浓度的NaL溶液(10%、20%和30%)影响肌原纤维蛋白中的肌动蛋白(43 kD)和肌球蛋白重链(190 kD)的表达;同时,高浓度的NaL导致肌球蛋白和肌动蛋白等变性温度降低。因此,NaL的添加影响猪背最长肌中蛋白质的表达和稳定性,但低浓度NaL用于肉类防腐剂时对肉类蛋白的影响较小。

In order to verify the effect of sodium lactate( NaL) amount on the pork's proteins expression and stability,the pork's longissimusdorsi muscle was soaked for 5 h in different concentrations of NaL solution( 1%,2%,3%,4%,5%,10%,20% and 30%,respectively). Sodium dodecyl sulfate polyacrylamide gel electropheresis( SDS-PAGE) and differential scanning calorimetry( DSC) analysis were then applied. Results showed that,compared with the control treatment,NaL had little effects on myogen of longissimusdorsi muscle. However,NaLsolutions with high concentration( 10%,20% and 30%) affected the expression of actin( 43 kDa) and myosin heavy chain( 190 kDa),respectively. Meanwhile,the denaturation temperature of actin and myosin was decreased in high-concentration of NaL solutions. In a conclusion,protein expression in pork's longissimusdorsi muscle might be affected by NaL amount,but low-concentration of NaL used as meat preservative does not have big effect on meat quality.