Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing
文献类型： 外文期刊
作者： Qian, Shuyi 1 ; Li, Xia 1 ; Wang, Hang 1 ; Wei, Xiuli 1 ; Mehmood, Waris 1 ; Zhang, Chunhui 1 ; Blecker, Christophe 2 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
2.Univ Liege, Unit Food Sci & Formulat, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium
关键词： Calpain; Water-holding capacity; Postmortem storage; Protease inhibitors; Myowater distribution and mobility
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2020 年 324 卷
页码：
收录情况： SCI
摘要： To investigate calpain's effect on protein degradation, myowater properties, and the water-holding capacity (WHC), porcine longissimus muscles were incubated with control buffer, PD150,606 (calpain-specific inhibitor) and MG-262 (multiple-protease inhibitor) and assigned to an ageing period of 1, 4 or 7 d. Over 7 d of storage, no significant differences (P > 0.05) were observed in desmin or integrin expression between the MG-262 and PD150,606 groups, which indicated that calpain played a major role in protein proteolysis. Compared to those in the control group, muscle samples subjected to PD150,606 and MG-262 exhibited higher water mobility and a poorer WHC. Additionally, there were no significant differences in myowater properties or the WHC between the two groups at 1 d postmortem (P > 0.05). Calpain regulated the distribution and mobility of myowater, which contributed to a higher WHC in the early postmortem period (before 4 d), but other proteases tended to take over at a later stage.
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