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Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

Foods. 2020; 
Yantao Yin, Jailson Pereira, Lei Zhou, Jose M Lorenzo, Xiaona Tian, Wangang Zhang
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Molecular Biology Reagents … C for 5 min. Next, 8 μL mixture or 5 μL molecular standard marker (Thermo Fisher, Shanghai, China) was loaded on each lane of precast gel (GenScript, 10% polyacrylamide, 10 wells). The electrophoresis was performed using … Get A Quote

摘要

This study aimed to evaluate the effects of sous vide cooking (SV) on beef tenderness and its underlying potential mechanism. Beef (SM) were subjected to SV treatments at 45 °C, 55 °C and 65 °C for 4 h. Compared with control samples (CK, cooked at 75 °C until a core temperature of 72 °C was attained), SV treatment significantly promoted the release of cathepsin B and cathepsin L from lysosomes and decreased the shear force of beef SM ( < 0.05). In comparison with CK, samples treated with SV had more hydrolysis of myosin heavy chain and obtained higher myofibrillar fragmentation index, collagen solubility as well as longer sarcomere length ( < 0.05). The current study showed that the proteolysis of myofibr... More

关键词

cathepsins, protein proteolysis, sous vide, tenderness