TY - JOUR
T1 - Effect of Calcium Activated Protease (CAF) on Bovine Myofibrils Under Different Conditions of pH and Temperature
AU - ZEECE, MICHAEL G.
AU - ROBSON, RICHARD M.
AU - LEE LUSBY, MARY
AU - PARRISH, FREDERICK C.
PY - 1986/5
Y1 - 1986/5
N2 - 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.
AB - 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.
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U2 - 10.1111/j.1365-2621.1986.tb13935.x
DO - 10.1111/j.1365-2621.1986.tb13935.x
M3 - Article
AN - SCOPUS:0001437090
SN - 0022-1147
VL - 51
SP - 797
EP - 803
JO - Journal of food science
JF - Journal of food science
IS - 3
ER -