ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1983.tb00794.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTCurrent evidence indicates that, of the thirteen known lysosomal peptide hydrolases, only seven, cathepsins A, B, C, D, H, L, and lysosomal carboxypeptidase B are located inside skeletal muscle cells. Only one of the reported neutral and alkaline proteases is located inside skeletal muscle cells', this neutral protease is the Ca2+‐dependent proteinase, CAF. With the possible exception of cathepsin N, which can degrade collagen, it seems probable that any protease that contributes to postmortem tenderization needs to be located inside muscle cells. Because very little degradation of myosin or actin occurs in postmortem muscle, most of the small amount of proteolytic degradation of the myofibrillar proteins that occurs during postmortem storage must be due to CAF, which is unique in being unable to degrade myosin and actin. It is not certain that postmortem proteolysis by CAF causes increased tenderness; some recently discovered actin‐fragmenting proteins could be invol

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1983.tb00795.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1983.tb00796.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

Book reviewed in this article:Preservation of Food by Ionizing Radiation, Vol. I, Vol. I1 and Vol. 111. Edited by E.S. Josephson and M.S. Peterson.Colloids in Foods. E. Dickinson and G. StainsbyFlavour 81 3rd Weurman Symposium, Proceeding of the International Conference, Munich, April 28–30, 1981. Editor, Peter Schreie

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1983.tb00797.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1983.tb00793.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY