title: Instability of SDS-denatured proteins prepared from musle myofibrils.
abstract: Evidence is presented showing that myofibrils solubilised by sodium dodecyl sulphate undergo proteolysis upon being allowed to warm to room temperature overnight or on storage for several days at 0-4°C. Results indicate that the extra protein bands occurring under such conditions are due to the presence of an indigenous muscle protease(s). Modifications in the handling of samples are suggested in order to avoid these artifacts. The possible significance of the protease(s) to meat tenderness is briefly discussed.
authors: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.
authors: M A
authors: MA
authors: Porzio
authors: A M
authors: AM
authors: Pearson