Liha töötlemine
meat tenderization (Geesink et al. 2000; trypsin-like, branched-chain amino acid-pre-
Geesink et al. 2006) ferring, small neutral amino acid-preferring,
and peptidylglutamyl peptide hydrolase
(PGPH). The MCP proteasome enzymes
have optimal pH activity at pH 7.0–8.0, and
Proteasomes
the proteasome is found in the sarcoplasm
Evidence has been accumulating that cal- (Foucrier et al. 2001) of skeletal muscle.
pains are necessary to initiate the degradation Control of indiscriminate proteolysis appears
of myofibrillar proteins by releasing them to be regulated by two methods. The MCP
from the surface of the myofibril and making preferentially degrades polypeptides that
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