What Is Muscle Protein Synthesis?
Proteins in muscle tissue can be divided into three main categories:
Muscle protein
Right!
- Chinese name
- Muscle protein
- Foreign name
- Muscle protein
- Meaning
- the rate or extent of pH reduction
- Types of
- protein
- Meaning
- Better analysis
- Proteins in muscle tissue can be divided into three main categories:
- 1. Myofibrillar protein
- 2. Sarcoplasmic proteins
- 3. Matrix proteins (Stromaproteins)
After dissection, the rate or extent of muscle pH reduction was reduced by 25% to 50%, and muscle protein degeneration was reduced by 66% to 85%.
- Through grey correlation analysis, the optimal anatomical weight of the cooperative pig is 40kg
- Proteins in muscle tissue can be divided into three main categories:
- 1. Myofibrillar protein
- Myofibrillar proteins are proteins that make up myofibrils responsible for muscle contraction, accounting for 50 to 55% of muscle white matter. Myofibrillar proteins are insoluble in water, but only in high-salt solutions; their types include myosin, actin, etc. at least 15 kinds of proteins.
- 2. Sarcoplasmic proteins
- The sarcoplasmic protein is located in the muscle cytoplasm and is a protein related to energy metabolism, accounting for 30 ~ 35% of muscle protein. There are more than 100 types of sarcoplasmic proteins, but they are mostly soluble in low-salt solutions at neutral pH.
- 3. Matrix proteins (Stromaproteins)
- Matrix proteins are proteins that make up connective tissue in muscle cells and account for 10-15% of muscle proteins. Matrix proteins are insoluble in neutral aqueous solutions, and are mainly composed of collagen and elastin.
- Of the above three proteins, myoglobin contained in sarcoplasmic proteins is related to carnivorous color; matrix proteins are closely related to carnivorous tenderness; the functional characteristics of myofibril proteins are closely related to carnivorous processing.
- The main functional characteristics of myofibrillar protein can be divided into Waterholding capacity, Fatmulsification, and Gelation after heating.