Changes in calpain and calpastatin activities of osmotically dehydrated bovine muscle during storage after treatment with calcium.
Changes in calpain and calpastatin activities of osmotically dehydrated bovine muscle during storage after treatment with calcium.
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DOI：
10.1016/j.meatsci.2004.11.020
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发表时间：
2005-05
期刊：
影响因子：
7.1
通讯作者：
B. Gerelt;H. Rusman;T. Nishiumi;A. Suzuki
中科院分区：
文献类型：
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作者：
B. Gerelt;H. Rusman;T. Nishiumi;A. Suzuki
钙蛋白酶和钙蛋白酶抑制剂的活动进行了研究，在钙处理牛肉渗透脱水。将脱水牛肉在150 mM氯化钙溶液中浸泡3 h，然后在3-4 ℃下储存48 h。渗透脱水后，将未处理的样品（对照）浸泡在去离子水中3 h，而不是氯化钙溶液中。在贮藏过程中，未处理和钙处理的肉中粗钙蛋白酶的相对活性分别增加和降低。粗钙蛋白酶经DEAE-Sephacel柱层析后，发现未经处理的肉中μ-钙蛋白酶活性在贮藏过程中迅速下降，而m-钙蛋白酶活性在贮藏过程中几乎没有变化。与μ-calpain活性的降低相比，calpastatin活性的降低是中度的。然而，在氯化钙处理的肉中，在冷室温度下48 h后，没有检测到μ-钙蛋白酶和钙蛋白酶抑制蛋白的活性，48 h后的m-钙蛋白酶活性下降到解冻后立即其活性的6.1%。得出的结论是，渗透脱水后150 mM氯化钙处理足以将钙离子引入肉中。在存在足够的钙，自溶的钙蛋白酶和钙蛋白酶抑制蛋白的蛋白水解降解，这最终涉及到钙蛋白酶和钙蛋白酶抑制蛋白活性的下降率，显然似乎是有关的肉韧性下降。
Calpain and calpastatin activities were investigated in calcium-treated beef after osmotic dehydration. Dehydrated beef was soaked in 150 mM calcium chloride solution for 3 h, and then stored for 48 h at 3–4 °C. The untreated sample (control) was soaked in deionized water for 3 h instead of calcium chloride solution, after osmotic dehydration. The increase and decrease in the relative activity of crude calpain were observed in the untreated and the calcium-treated meat, respectively, during the storage. When the crude calpains were subjected to DEAE-Sephacel column chromatography, it was found that μ-calpain activity decreased rapidly during the storage in the untreated meat, whereas there was almost no change in the activity of m-calpain during the storage. The decrease of calpastatin activity was moderate compared with the decrease of μ-calpain activity. In the calcium chloride-treated meat, however, no μ-calpain nor calpastatin activities was detectable after 48 h at cold-room temperature, and m-calpain activity after 48 h had decreased to 6.1% of its activity immediately after thawing. It was concluded that 150 mM calcium chloride treatment after osmotic dehydration was sufficient to introduce calcium ions into the meat. In the presence of sufficient calcium, autolysis of calpains and proteolytic degradation of calpastatin, which eventually related to the rate of decrease in calpain and calpastatin activities, clearly seem to be related to a decrease in meat toughness.