Thermal Stability of Cathepsin D

ANNE M. DRAPER, MICHAEL G. ZEECE

Research output: Contribution to journalArticle

18 Citations (Scopus)

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 languageEnglish (US)
Pages (from-to)1651-1652
Number of pages2
JournalJournal of food science
Volume54
Issue number6
DOIs
StatePublished - Nov 1989

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cathepsin D
Cathepsin D
thermal stability
Hot Temperature
Temperature
Enzymes
temperature
enzymes
Meat
hemoglobin
Hemoglobins
meat
enzyme activity
assays

ASJC Scopus subject areas

  • Food Science

Cite this

Thermal Stability of Cathepsin D. / DRAPER, ANNE M.; ZEECE, MICHAEL G.

In: Journal of food science, Vol. 54, No. 6, 11.1989, p. 1651-1652.

Research output: Contribution to journalArticle

DRAPER, ANNEM & ZEECE, MICHAELG 1989, 'Thermal Stability of Cathepsin D', Journal of food science, vol. 54, no. 6, pp. 1651-1652. https://doi.org/10.1111/j.1365-2621.1989.tb05181.x
DRAPER, ANNE M. ; ZEECE, MICHAEL G. / Thermal Stability of Cathepsin D. In: Journal of food science. 1989 ; Vol. 54, No. 6. pp. 1651-1652.
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