Sarcoplasmic and myofibril-bound calpains during storage of pork longissimus muscle : New insights on protein degradation
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Lyu , J & Ertbjerg , P 2022 , ' Sarcoplasmic and myofibril-bound calpains during storage of pork longissimus muscle : New insights on protein degradation ' , Food Chemistry , vol. 372 , 131347 . https://doi.org/10.1016/j.foodchem.2021.131347
| Title: | Sarcoplasmic and myofibril-bound calpains during storage of pork longissimus muscle : New insights on protein degradation |
| Author: | Lyu, Jian; Ertbjerg, Per |
| Contributor organization: | Department of Food and Nutrition Meat Science and Technology |
| Date: | 2022-03-15 |
| Language: | eng |
| Number of pages: | 6 |
| Belongs to series: | Food Chemistry |
| ISSN: | 0308-8146 |
| DOI: | https://doi.org/10.1016/j.foodchem.2021.131347 |
| URI: | http://hdl.handle.net/10138/335958 |
| Abstract: | The subcellular distribution of calpain-1 and -2 and the proteolytical activity of myofibril-bound calpains in pork were investigated during 12 days cold storage. The content of sarcoplasmic calpain-1 decreased during storage while myofibril-bound calpain-1 content first increased (P < 0.05) to 17% of that of 12 h-sarcoplasmic calpain-1 on day 6 followed by a gradual decrease with subsequent storage, suggesting that calpain-1 gradually translocated from sarcoplasm to myofibrils during the initial 6 days of postmortem storage. Intact desmin decreased (P < 0.05) after incubation of myofibrils with 0.05 mM Ca2+, and this was more pronounced with 5 mM Ca2+ (P < 0.05). Ca2+ titration curves of day 6 myofibrils showed two distinct proteolytic activities becoming activated in the range 0.03 to 0.06 mM and 0.4 to 0.8 mM Ca2+, respectively. The results suggest that both calpain-1 and calpain-2 binds to myofibrils during storage and subsequently degrade structural proteins including desmin. |
| Description: | Publisher Copyright: © 2021 The Authors |
| Subject: |
416 Food Science
Calcium Calpain-1 Calpain-2 Desmin Myofibril-bound calpain Postmortem proteolysis POSTMORTEM STORAGE WATER-HOLDING CAPACITY TENDERIZATION PROTEOLYSIS MEAT TEMPERATURE MU-CALPAIN CALLIPYGE CALPASTATIN TENDERNESS |
| Peer reviewed: | Yes |
| Rights: | cc_by |
| Usage restriction: | openAccess |
| Self-archived version: | publishedVersion |
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