Effect of Calcium Activated Protease (CAF) on Bovine Myofibrils Under Different Conditions of pH and Temperature

MICHAEL G. ZEECE, RICHARD M. ROBSON, MARY LEE LUSBY, FREDERICK C. PARRISH

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Abstract

This study examined the in vitro effects of calcium‐activated protease (CAF) on bovine myofibrillar proteins and structure under postmortem‐like conditions of pH and temperature. Effects usually associated with this enzyme under optimal conditions were reduced as temperature and/or pH were lowered. However, significant activity remained at 15°C and pH 6.5, and some activity was detectable at even lower pH's and temperatures. Effects observed included: solubilization of myofibrillar protein, degradation of the myofibrillar protein titin and others, and an increase in the degree of myofibrillar fragmentation. These results suggest that CAF is able to hydrolyze proteins that are important to structural integrity under conditions mimicking those present in postmortem muscle.

Original languageEnglish (US)
Pages (from-to)797-803
Number of pages7
JournalJournal of food science
Volume51
Issue number3
DOIs
StatePublished - May 1986

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ASJC Scopus subject areas

  • Food Science

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