Journal of Food Biochemistry · 1992 · 10 citations · 8 references
Life SciencesBiochemistryPhysiologyEnzymologyLipid BiochemistryRedox BiochemistryEnzyme BiophysicsEnzyme CharacterizationEnzyme KineticsEnzyme RegulationLipid MetabolismRedox EnzymesCathepsin ActivityEsterase ActivityLipase CatalysisLipasesLipolytic ActivityLysosomal Lipase ActivityRedox PotentialRedox Potential Changes
ABSTRACT This work presents the effect of redox potential in the range +100 to −250 mV on the muscle cathepsins B, H and L, lysosomal acid lipase and acid esterase and on neutral and basic lipases and neutral esterase from adipose tissue. Cathepsins B, H and L need reducing conditions (below −50 mV) for maximal activity. Lysosomal acid lipase remains unaffected while activity of muscle acid esterase decreases sharply below −175 mV. The activity of basic lipase from adipose tissue is also reduced below −80 mV while neutral lipase remains unaffected. The activity of neutral esterase is drastically reduced to negligible values below −100 mV.
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Activities of pork muscle proteases in model cured meat systems
Fidel Toldrá, El�as Rico · Biochimie · 1992 · 98 citations