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Autor
Lesiów Tomasz (Akademia Ekonomiczna we Wrocławiu)
Tytuł
Rola kalpain w skruszaniu mięsa
Role of Calpains in Meat Tenderisation
Źródło
Prace Naukowe Akademii Ekonomicznej we Wrocławiu. Technologia (1), 1996, nr 728, s. 185-197, bibliogr. 43 poz.
Słowa kluczowe
Biochemia, Przemysł mięsny, Technologia
Biochemistry, Meat industry, Technology
Uwagi
summ.
Abstrakt
Powszechnie przyjmuje się, że proteinazy są włączone w pośmiertną proteolizę powodującą skruszanie mięsa. Kontrowersyjne pozostaje, które z nich: tj. lizosomalne katepsyny, multikatalityczny kompleks proteinaz (MCP) czy kalpainy - biorą udział w tym procesie.
W oparciu o aktualne doniesienia sugeruje się, że katepsyny lizosomalne nie odgrywają istotnej roli w pośmiertnej proteolizie. Wynika to z faktu, że podczas przechowywania mięsa w temp. 2-4° C nie stwierdzono degradacji miozyny i aktyny, które wśród białek miofibrylarnych są głównym substratem dla katepsyn. Ponadto katepsyny są zlokalizowane w lizosomach i muszą być z nich uwolnione, aby mieć dostęp do miofibryli. Jedynie podczas przechowywania mięsa w temp. 25° C lub wyższej obserwuje się degradację miozyny, aktyny, α-aktyniny i jest prawdopodobne, że w tych warunkach przechowywania katepsyny są odpowiedzialne za degradację białek miofibrylarnych. (fragment tekstu)

Tenderness is one of the most important criterion of meat acceptability and its variability has been a major concern to the meat industry and to the consumer. Post-mortem tenderisation is a complex process that is affected by a large number of factors including rate of glycolysis, rate of pH decline, osmolarity of muscle cells, temperature and genetic factors inherent to the animal. These many factors, according to the newest hypothesis, exert their effects through a few basic processes ie. the nature of the actin/myosin interaction and calpain induced cleavage of certain cytoskeletal proteins that constitute the costameres (vinculin, dystrophin, desmin), intermyofibrillar linkages (desmin) and Z-disc//sarcomer connections (nebulin, titin). The objective of this paper was to discuss, on the basis of the broad literature review, the role of neutral proteinases (calpains) in post-mortem protein degradation and meat tenderisation. (original abstract)
Dostępne w
Biblioteka Główna Uniwersytetu Ekonomicznego w Krakowie
Biblioteka Główna Uniwersytetu Ekonomicznego w Poznaniu
Biblioteka Główna Uniwersytetu Ekonomicznego we Wrocławiu
Bibliografia
Pokaż
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Cytowane przez
Pokaż
ISSN
0324-8445
1428-5290
Język
pol
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