Abstract:Abstract: Collagen is one of the most abundant proteins in mammals, which accounts for 25%~35% of the total protein content. Serving as the main structure protein, collagen is not only the main component of extracellular matrix, but also plays an important role in organogenesis, cell structure maintenance, cell determination, proliferation and differentiation. Collagen fibril is widely distributed in various tissues and viscera in body, including bones, skin, corneas, tendons, cartilages, ligaments, etc. In skeletal muscle, collagen fibril accounts for about 1%~2% of its weight. The content and crosslinking manner of collagen in skeletal muscle are one of the major factors that are responsible for meat tenderness. The structure and function of collagen and the regulation of its synthesis were reviewed to provide a theory basis for improving meat product quality.
引用本文:
刘向东, 李 戡, 张建新, 赵俊星. 胶原研究进展[J]. 生命科学研究, 2016, 20(6): 542-547.
LIU Xiang-Dong, LI Kan, ZHANG Jian-Xin, ZHAO Jun-Xing. Progresses on Study of Collagen. Life Science Research, 2016, 20(6): 542-547.