Degradation of Muscle Proteins by Proteinases from Lactobacillus casei 6033

Abstract

Abstract: The changes of pH and sarcoplasmic and myofibrillar proteins in extract added with 5% Lc 6033 proteinase subsequent to incubation in different pH at 15℃ for 7d were studied. The results showed that the pH values decreased slightly both in sarcoplasmic and myofibrillar proteins solution, and then increased gradually with the reaction processing. The significant changes occurred at pH5.0, 4.5 for sarcoplasmic protein and pH6.0, 5.0, 4.5 for myofibrillar proteins, respectively.Electro- phoresis (SDS-PAGE) indicated that both sarcoplasmic and myofibrillar proteins were degraded by Lc 6033 after 7d incubation at 15℃. And marked changes were found at pH5.0, 4.5 for sarcoplasmic proteins and pH 5.0 for myofibrillar proteins, respectively. Those results above demonstrated that the proteinases from Lc could degrade muscle proteins. Under low pH values, degradation of both sarcoplasmic proteins and myofibrillar proteins were more distinct than under high pH values, and the effect of proteinases from Lc on sarcoplasmic proteins was little stronger than myofibrillar proteins under lower pH value, in vitro.

Key words: Lactobacillus casei, proteinase, muscle protein, degradation

WANG Jun, ZHOU Guang-Hong, XU Xing-Lian, HUANG Ming. Degradation of Muscle Proteins by Proteinases from Lactobacillus casei 6033[J]. FOOD SCIENCE, 2005, 26(2): 90-96 https://doi.org/

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Degradation of Muscle Proteins by Proteinases from Lactobacillus casei 6033

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