Literature DB >> 22061674

The effects of Ca ions, EGTA and storage time on myofibrillar protein degradation, levels of Ca(2+)-dependent proteases and cathepsins B, H, L and D of ostrich skeletal muscle.

F P van Jaarsveld1, R J Naudé, W Oelofsen.   

Abstract

The effect of Ca ions and ethylene glycol-bis(β-aminoethyl ether)-N,N,N',N'-tetraacetic acid (EGTA) on myofibrillar protein degradation showed that when ostrich iliotibialis lateralis muscle was incubated with 10 mM EGTA at 2-4 °C for 24 hr, the activity of extracted cathepsin H was unchanged compared with a buffer-incubated sample. Ca(++) had no effect on extracted cathepsin H activity, while that of Ca(2+)-dependent protease (CDP) decreased significantly (p < 0.05). Ca(2+)-treatment enhanced post-mortem changes observed in myofibrillar protein patterns (production of fragments around 30 K) that were not observed in EGTA-incubated myofibrils. The effect of storage time on shear force, CDP activity, cathepsin B, D, H and L activities and the SDS-PAGE pattern of myofibrils showed a time-dependent reduction in CDP activity. Of the cathepsins studied only cathepsin H showed a reduction (40%) in activity. The most prominent component appearing on storage at 2-4 °C had a M(r) of 27 K. The incubation of myofibrils with CDP mimicked the post-mortem changes. CDP may be responsible for some of the post-mortem changes observed, although shear force measurements suggest these changes do not lead to significant tenderisation.

Entities:  

Year:  1997        PMID: 22061674     DOI: 10.1016/s0309-1740(96)00128-3

Source DB:  PubMed          Journal:  Meat Sci        ISSN: 0309-1740            Impact factor:   5.209


  1 in total

1.  Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket.

Authors:  Lovedeep Kaur; Seah Xin Hui; Mike Boland
Journal:  Food Sci Anim Resour       Date:  2020-04-30
  1 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.