"degrada" - 1 õppematerjal

Liha töötlemine

posed of intact and degraded filamin) has This degradation product also has been been seen in cultured embryonic skeletal shown to be present in μ-calpain-digested muscle cells and was attributed to calpain  Chemistry and Biochemistry of Meat 15 activity (Robson et al. 1995). Uytterhaegen the total water in muscle cells; depending on et al. (1994) have shown increased degrada- the measurement system used, approximately tion of filamin in muscle samples injected 0.5 g of water per gram of protein is esti- with CaCl2, a process that has been shown to mated to be tightly bound to proteins. Since stimulate proteolysis and postmortem tender- the total concentration of protein in muscle ization (Wheeler et al. 1992; Harris et al. is approximately 200 mg/g, this bound water 2001)