The Effect of µ/m-Calpain on Protein Degradation of Chicken Breast Meat.
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Huang, Jichao [1] ; Zhao, Liang [1] ; Yang, Jing [1] ; Zhang, Baohua [1] ; Xu, Xinglian [1] ; Chen, Kenjie [1] ; Huang, Ming [1]
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[1] College of Engineering, Nanjing Agricultural Univ.
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- Localización: Journal of food science, ISSN 0022-1147, Vol. 84, Nº 5, 2019, págs. 1054-1059
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
This study was designed to determine the effects of µ/m-calpain on the degradation of cytoskeletal proteins in pectoralis major. Four chickens were slaughtered and the breasts were removed and stored for 12 hr at 4 °C. Each sample was divided into three groups and respectively immersed in control reagent, calpain inhibitor, and caspase inhibitor at 4 °C. The samples were used to evaluate troponin-T and desmin degradation, calpain activity, and myofibril ultrastructure at 12 hr, day 1, day 3, and day 7. Casein zymography revealed that µ-calpain could not be detected in all samples after 12 hr postmortem. The calpain inhibitor inhibited µ/m-calpain activity and reduced troponin-T and desmin degradation during 7 day postmortem. The caspase inhibitor inhibited µ/m-calpain activity and, troponin-T and desmin degradation before day 3 postmortem. The findings suggest that, µ/m-calpain had an effect on cytoskeletal protein degradation after 12 hr postmortem.; © 2019 Institute of Food Technologists®.
