Journal of Agricultural and Food Chemistry · 2015 · 25 citations · 35 references
AgricultureBiochemistryFood ScienceFood ProcessingMeat ScienceProtein BiochemistryFermented Meat ProductsFood EnzymesMeat SpoilageProtein AnalysisProteins In FoodsProteolytic EnzymesDistribution Of Relaxation TimesMagnetic Resonance Relaxation TimesProtein Aggregation AnalysisProtein Degradation PathwaysProteolysis During RipeningProteolysis In Food ProcessingProteolysis KineticsProteolytic Activity
Proton NMR relaxation analyses were performed in sausage model systems (SMS) at different manufacturing times (0, 1, 3, 5, 7, and 9 days) to evaluate changes in water distribution and mobility. Three different water populations were identified, T2b (5-10 ms), T21 (30-70 ms), and T22 (100-300 ms), and the progress of ripening could be followed as a shift toward shorter relaxation times. In addition, the combined effect of adding commercial proteases (Pronase E and aspartyl proteinase) on protein breakdown and structural integrity of sausage models (SMS+P) was investigated, resulting in the formation of a more fluid and less organized meat matrix that led to changes in water populations T2b2 and T22 compared with SMS. A very different protein degradation pattern between SMS and SMS+P was observed by means of SDS-PAGE and fluorescamine assay, supporting that some degree of protein aggregation is needed for the presence of the T22 population in fermented sausages.
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Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
Ulrich K. Laemmli · Nature · 1970 · 251.6K citations