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Contribuicao para o estudo do papel da actividade peptido hidrolasica (EC 3.4) na maturacao da carne refrigerada

By Jose Antonio Mestre Prates

Abstract

The aim of this work was to study the contribution of endogenous peptide hydrolasic activity (E C 3.4) for characteristics physical, biochemical and structural/ultra-structural changes of rabbit (Oryctolagus cuniculus L.) meat ageing, at refrigeration temperatures (+4 deg C), in its different types of skeletal muscle (types I, II B and II D). The results provided a strong evidence for a major role of cysteine endo peptidases (Ec 3.4.22), possibly mainly due to calpains (Ec 3.4.22.17), in the tenderising process of the different types of rabbit meat. It is possible that tenderising is mainly due to structural myofibrillar weakening at N_2 lines level, as result of the scission of titin and nebulin filaments. It was also provide a strong evidence for a significant contribution of cysteine endo peptidases, possibly mainly due to calpains, in the in situ endopeptidasic activity (E C 3.4.21-24,99), main structural/ultrastructural changes of myofibrils and 30 kDa fragment formation (type II muscles), in the different types of skeletal muscle of rabbit meat. Finally, in situ exopeptidasic activity (E C 3.4.11-19) of rabbit meat could be predominantly caused by the three main aminopeptidases of skeletal muscle (aminopeptidase B, E C 3.4.11.6, cytosol alanyl aminopeptidase, E C 3.4.11.14, and hydrolase H, E C 3.4.22)Available from Fundacao para a Ciencia e a Tecnologia, Servico de Informacao e Documentacao, Av. D. Carlos I, 126, 1249-074 Lisboa, Portugal / FCT - Fundação para o Ciência e a TecnologiaSIGLEPTPortuga

Topics: 06A - Biochemistry, PEPTIDE HYDROLASES, SKELETAL MUSCLE, MEAT, RABBIT, AGEING
Year: 2000
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Provided by: OpenGrey Repository
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