title: Hydrolytic activity of Penicillium chrysogenum Pg222 on pork myofibrillar proteins.
abstract: Moulds grow on many different dry-cured meat products and are able to hydrolyse muscle proteins. However, their contribution to proteolysis in these products is not well known. Only recently, the ability of just a few strains of Penicillium spp. to increase proteolysis in dry-cured meat products has been shown. For these strains to be used as starter cultures, their hydrolytic activity under standard conditions should be characterised. With this purpose, the effect of Penicillium chrysogenum Pg222 on pork myofibrillar proteins has been assayed in a culture medium containing 5% (w/v) NaCl. SDS-PAGE revealed that Pg222 was responsible for extensive hydrolysis of the main myofibrillar proteins except alpha-actinin. The proteolysis led to increases in free amino acids, reaching peak values at 84 h. Ala, Tyr and Lys were present in the greatest amount. These results suggest that P. chrysogenum Pg222 would contribute to development of desired texture and flavours in dry-cured meat products.
authors: Higiene de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura. Avenida de la Universidad s/n, 10071 Cáceres, Spain.
authors: María J
authors: MJ
authors: Benito
authors: Juan J
authors: JJ
authors: Córdoba
authors: Mercedes
authors: M
authors: Alonso
authors: Miguel A
authors: MA
authors: Asensio
authors: Félix
authors: F
authors: Núñez
mesh_terms: D000818:Animals; D003258:Consumer Behavior; D005516:Food Microbiology; D006801:Humans; D006868:Hydrolysis; D008461:Meat Products / Q000382:microbiology*; D009124:Muscle Proteins / Q000378:metabolism*; D010408:Penicillium chrysogenum / Q000201:enzymology / Q000378:metabolism*; D013552:Swine; D013649:Taste; D013997:Time Factors
chemical_list: D009124:Muscle Proteins