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Influence of calpain on lamb myofibrillar proteins degradation during in vitro culture

Author

Listed:
  • Mukaddas MUHTAR

    (College of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi, P.R. China)

  • Ma Yi QIAO

    (College of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi, P.R. China)

  • Batur ABLIKIM
  • Arzugul ABDUWALI

    (College of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi, P.R. China)

  • Yusup SULAYMAN

    (College of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi, P.R. China)

Abstract

Tenderness is an important indicator of meat quality, degradation plays important role during the maturation, therefore improving meat quality and tenderness. Understanding the process of myofibrillar and which enzymes affect degradation is more needed to prove. In this study we used longest muscle of Bashibai sheep of Xinjiang as the experiment material. The isolated myofibrillar protein and μ-calpains are incubated at 4°C about 1, 3, 7, 14, and 21 days using in vitro culture method and analysed by SDS-PAGE, Western blotting. Results showed that μ-calpain can improve the degradation of some myofibrillar proteins. Desmin was degraded by the 3rd, troponin-T was completely degraded by the 7th day.

Suggested Citation

  • Mukaddas MUHTAR & Ma Yi QIAO & Batur ABLIKIM & Arzugul ABDUWALI & Yusup SULAYMAN, 2018. "Influence of calpain on lamb myofibrillar proteins degradation during in vitro culture," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(4), pages 296-300.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:423-2017-cjfs
    DOI: 10.17221/423/2017-CJFS
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