Activity of cathepsin D as affected by chemical and physical dry-curing parameters.
The effect of curing agents (nitrate, glucose, ascorbic acid and chloride) and physical parameters (temperature, water activity and pressure) on porcine muscle cathepsin D has been studied. Chloride (in the assayed range 0 to 75 g Cl-/L) showed a strong inhibitory effect. Nitrate (in the assayed range 0 to 800 mg/L) and high concentrations of ascorbic acid (4 to 8 g/L) slightly inhibited cathepsin D. However, its activity increased when glucose was added up to 4 g/L. Cathepsin D activity was maximal when incubated at 33 to 53 degrees C, was affected by a decrease in water activity and unaffected by pressure.
Rico
E
E
Instituto de Agroquímica y Tecnología de Alimentos (C.S.I.C.), Valencia, Spain.
Toldrá
F
F
Flores
J
J
D000818:Animals; D001205:Ascorbic Acid / Q000494:pharmacology; D002402:Cathepsin D / Q000037:antagonists & inhibitors / Q000378:metabolism*; D005519:Food Preservation; D005947:Glucose / Q000494:pharmacology; D008460:Meat / Q000592:standards*; D009132:Muscles / Q000201:enzymology*; D009566:Nitrates / Q000494:pharmacology; D017680:Potassium Compounds; D012965:Sodium Chloride / Q000494:pharmacology; D013552:Swine; D013696:Temperature
D009566:Nitrates; D017680:Potassium Compounds; D012965:Sodium Chloride; D002402:Cathepsin D; D005947:Glucose; D001205:Ascorbic Acid; C023844:potassium nitrate