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Effect of Calcium Activated Protease (CAF) on Bovine Myofibrils Under Different Conditions of pH and Temperature
Author(s) -
ZEECE MICHAEL G.,
ROBSON RICHARD M.,
LUSBY MARY,
PARRISH FREDERICK C.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13935.x
Subject(s) - myofibril , chemistry , titin , protease , calcium , fragmentation (computing) , hydrolysis , in vitro , biochemistry , enzyme , muscle protein , protein degradation , biophysics , skeletal muscle , sarcomere , myocyte , biology , anatomy , microbiology and biotechnology , organic chemistry , ecology
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.