Effect of Cathepsin D on Bovine Myofibrils under Different Conditions of pH and Temperature

MICHAEL G. ZEECE, KEISUKE KATOH, RICHARD M. ROBSON, FREDERICK C. PARRISH

Research output: Contribution to journalArticle

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Abstract

Purified cathepsin D was incubated with bovine skeletal muscle myofibrils under in virro conditions resembling those found in postmortem muscle. SDS‐PAGE analysis of myofibrils treated at pH 5.5 and 37°C and the sedimented, showed degradation of myosin heavy chains and titin. A small amount of actin, tropomyosin, troponins T and I, and myosin light chains also were degraded. The cathepsin D treated myofibrils were not fragmented to any greater extend than untreated myofibrils. Raising the pH and/or lowering the temperature greatly reduced the effectiveness of cathepsin D suggesting that the enzyme does not play a principal role in the tenderization process occurring in muscle postmortem.

Original languageEnglish (US)
Pages (from-to)769-773
Number of pages5
JournalJournal of food science
Volume51
Issue number3
DOIs
StatePublished - May 1986

Fingerprint

cathepsin D
Cathepsin D
Myofibrils
myofibrils
Temperature
cattle
4 alpha-glucanotransferase
temperature
Connectin
troponin T
myosin light chains
tropomyosins
tenderizing
Muscles
muscles
Myosin Light Chains
Tropomyosin
Troponin T
Troponin I
Myosin Heavy Chains

ASJC Scopus subject areas

  • Food Science

Cite this

ZEECE, MICHAEL. G., KATOH, KEISUKE., ROBSON, RICHARD. M., & PARRISH, FREDERICK. C. (1986). Effect of Cathepsin D on Bovine Myofibrils under Different Conditions of pH and Temperature. Journal of food science, 51(3), 769-773. https://doi.org/10.1111/j.1365-2621.1986.tb13930.x

Effect of Cathepsin D on Bovine Myofibrils under Different Conditions of pH and Temperature. / ZEECE, MICHAEL G.; KATOH, KEISUKE; ROBSON, RICHARD M.; PARRISH, FREDERICK C.

In: Journal of food science, Vol. 51, No. 3, 05.1986, p. 769-773.

Research output: Contribution to journalArticle

ZEECE, MICHAELG, KATOH, KEISUKE, ROBSON, RICHARDM & PARRISH, FREDERICKC 1986, 'Effect of Cathepsin D on Bovine Myofibrils under Different Conditions of pH and Temperature', Journal of food science, vol. 51, no. 3, pp. 769-773. https://doi.org/10.1111/j.1365-2621.1986.tb13930.x
ZEECE, MICHAEL G. ; KATOH, KEISUKE ; ROBSON, RICHARD M. ; PARRISH, FREDERICK C. / Effect of Cathepsin D on Bovine Myofibrils under Different Conditions of pH and Temperature. In: Journal of food science. 1986 ; Vol. 51, No. 3. pp. 769-773.
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