The Role of Endogenous Proteases in Gel-Weakening of Beef Heart Surimi
作者： Baowu Wang , Youling L. Xiong
DOI: 10.1007/978-1-4615-4731-0_27
关键词:
摘要: Gel-weakening is a well recognized phenomenon in certain fish surimi and this has been linked to the hydrolysis of myosin by some endogenous proteases. The experimental evidence summarized paper points involvement proteases gel-weakening bovine cardiac myofibrillar protein concentrate (beef heart surimi) incubated at around 50°C for prolonged time. involved are identified be cathepsins B L, an unknown protease neutral extract. These highly active 50°C, have pH optimum between 5.0 5.5, can partially degrade heavy chain 6.0. inhibited inhibitors, especially beef plasma powder, resulting enhanced gelling ability
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