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Título

Post-mortem degradation of myosin heavy chain in intact fish muscle: Effects of pH and enzyme inhibitors

AutorWang, P. A.; Vang, B.; Pedersen, A. M.; Martínez, Iciar ; Olsen, R. L.
Palabras claveAtlantic cod
Post-morten proteolytic
Degradation
Myosin hevy chain
Cathepsins
Fecha de publicaciónfeb-2011
EditorElsevier
CitaciónFood chemistry 124(3): 1090-1095 (2011)
ResumenFish muscle is rapidly degraded during post-mortem storage, due to proteolytic enzymes acting probably both on muscle cells and connective tissue. In this work we have developed a model system which may be used to study the enzymatic degradation occurring in intact post-mortem fish muscle. Degradation of myosin heavy chain (MHC) was monitored in muscle with pH adjusted to 6.05, 6.3 and 6.9 and in the presence of the enzyme inhibitors PMSF, EDTA, phenanthroline, pepstatin A, antipain, E-64 and the cysteine proteinase activator dithiothreithol (DTT). After storage, myofibrillar proteins were isolated and MHC-specific antibodies used to study the degradation in the different samples. MHC from muscle with pH 6.05 and 6.3 was degraded, while no severe degradation was observed at pH 6.9. Introduction of enzyme inhibitors into the muscle tissue clearly showed that mainly cysteine and aspartic proteinases are responsible for the in situ MHC degradation. This is supported by the severe breakdown of MHC in the muscle samples containing DTT.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2010.07.093
URIhttp://hdl.handle.net/10261/44499
DOI10.1016/j.foodchem.2010.07.093
E-ISSN0308-8146
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