Peptidomic analysis characterising proteolysis in thaw-aging of beef short plate
| Autor: | Hideki Ushio, Tetsuji Tokihiro, Tatsuya Hayashi, Yuri Kominami |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Proteases
Protease medicine.diagnostic_test biology Troponin T Chemistry Nutrition. Foods and food supply Proteolysis medicine.medical_treatment food and beverages Thaw-aging Calpain Protein degradation Terminome analysis Biochemistry Linear regression model medicine biology.protein Meat proteolysis Desmin TX341-641 Myofibril Peptidomics |
| Zdroj: | Food Chemistry: Molecular Sciences, Vol 3, Iss, Pp 100051-(2021) |
| ISSN: | 2666-5662 |
| Popis: | Recent studies have suggested that thaw-aging can improve sensory attributes of freeze-thawed meat. Acceleration of proteolysis is expected to promote tenderisation and improve taste; however, the details of protein degradation, including substrate proteins and cleavage sites, remain unclear. Here, we report a time course overview of the peptidome of beef short plates during thaw-aging. The accelerated degradation of key proteins for meat tenderisation, such as troponin T and desmin, was confirmed. Additionally, 11 cleavage sites in troponin T related to taste-active peptide generation were identified. Terminome analysis showed that the contribution of each protease varies depending on the substrate proteins and the thaw-aging period. Based on our results; proteases, not only calpains, but also others contributed to the degradation of myofibrillar proteins. The techniques employed indicate that meat proteolysis during thaw-aging is not constant but dynamic. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|