Abstract
The effect of pH and temperature on Cathepsin D stability was examined using a hemoglobin assay following preincubation of the enzyme at various pH and temperature combinations. The results of the study showed that the enzyme retained 87% of its activity at 45°C (pH 3.5) when compared to a control at 37°C (pH 3.5). Further increases in temperature and pH resulted in decreased enzyme activity and approximately 43% remained at 55°C (pH 5.5). The amount of activity remaining at higher temperatures decreased but suggests that the enzyme could contribute to textural changes in meat at temperatures up to 60°C.
Original language | English (US) |
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Pages (from-to) | 1651-1652 |
Number of pages | 2 |
Journal | Journal of food science |
Volume | 54 |
Issue number | 6 |
DOIs | |
State | Published - Nov 1989 |
ASJC Scopus subject areas
- Food Science