Myoglobin as an inhibitor of exopeptidases from lactobacillus sake
The effects of myoglobin on exopeptidases of Lactobacillus sake were determined. Inhibition of the aminopeptidases increased as the myoglobin concentration increased; aminopeptidase 3 was the most affected (90% inhibition). Aminopeptidases 1, 2, and 4 showed similar inhibition levels (around 60%). Myoglobin did not affect tripeptidase activity. Thus, myoglobin could limit amino acid generation in meat systems.
Sanz
Y
Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), 46100 Burjassot, Valencia, Spain.
Toldra
F