Characterisation of novel fungal and bacterial protease preparations and evaluation of their ability to hydrolyse meat myofibrillar and connective tissue proteins
Kate Ryder, Minh Ha, Alaa El-Din Bekhit, Alan Carne
Food Chemistry | ELSEVIER SCI LTD | Published : 2015
The catalytic capability of four commercially available food-grade fungal and bacterial protease preparations (AFP, FPII, F60K and HT) was evaluated over a range of pH, temperature and substrate conditions using esterase and caseinolytic activity assays and time course hydrolysis over 120 and 60 min of myofibrillar and connective tissue proteins, respectively. The protease preparations displayed similar casein hydrolysis kinetics and were active in hydrolysing BODIPY-FL casein to varying extents at postmortem aging meat pH (5.0-6.0). All of the four proteases exhibited selective hydrolytic activity towards meat myofibrillar proteins including myosin and actin. Significant hydrolysis of two m..View full abstract
K. Ryder acknowledges receipt of a University of Otago Masters Research Scholarship. M. Ha acknowledges receipt of a University of Otago PhD Research Scholarship. We acknowledge assistance from the Centre for Protein Research, Department of Biochemistry, University of Otago, with mass spectrometry. The cardiac troponin T antibody developed by Jim Jung-Ching Lin was obtained from the Developmental Studies Hybridoma Bank developed under the auspices of the NICHD and maintained by The University of Iowa, Department of Biology, Iowa City, IA 52242.