Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing

Qian, Shuyi; Li, Xia; Wang, Hang; Wei, Xiuli; Mehmood, Waris; Zhang, Chunhui; Blecker, Christophe

doi:10.1016/j.foodchem.2020.126892

Article (Scientific journals)

Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing

Qian, Shuyi; Li, Xia; Wang, Hang et al.

2020 • In Food Chemistry, 324 (126892)

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/248566

DOI
10.1016/j.foodchem.2020.126892

PubMed
32339789

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Keywords :

Calpain; Water-holding capacity; Postmortem storage; Protease inhibitors; Myowater distribution and mobility

Abstract :

[en] 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.

Disciplines :

Food science

Author, co-author :

Qian, Shuyi ; Université de Liège - ULiège > Terra

Li, Xia

Wang, Hang

Wei, Xiuli

Mehmood, Waris

Zhang, Chunhui

Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > SMARTECH

Language :

English

Title :

Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing

Publication date :

2020

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier, Netherlands

Volume :

324

Issue :

126892

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 16 June 2020

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