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

Research output: Contribution to journalArticle

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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 - Jan 1 1986

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Calpain
Myofibrils
myofibrils
myofibrillar proteins
proteinases
calcium
Temperature
cattle
temperature
Connectin
Proteins
protein degradation
solubilization
in vitro studies
Proteolysis
Peptide Hydrolases
Muscles
muscles
Enzymes
enzymes

ASJC Scopus subject areas

  • Food Science

Cite this

Effect of Calcium Activated Protease (CAF) on Bovine Myofibrils Under Different Conditions of pH and Temperature. / Zeece, Michael G; ROBSON, RICHARD M.; LEE LUSBY, MARY; PARRISH, FREDERICK C.

In: Journal of Food Science, Vol. 51, No. 3, 01.01.1986, p. 797-803.

Research output: Contribution to journalArticle

Zeece, Michael G ; ROBSON, RICHARD M. ; LEE LUSBY, MARY ; PARRISH, FREDERICK C. / Effect of Calcium Activated Protease (CAF) on Bovine Myofibrils Under Different Conditions of pH and Temperature. In: Journal of Food Science. 1986 ; Vol. 51, No. 3. pp. 797-803.
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