Effect of high pressure on food enzyme activities: Behavior of cathepsin D

Progress in Biotechnology

Volumn 19, Issue C, 2002, Pages 541-544

  Jung, S ^a   Chapleau, N ^a   Ghoul, M ^a   de Lamballerie Anton, M ^a  

^a Universite de Nantes   (France)

Author keywords

ageing; cathepsin D; enzymatic activity; high pressure; meat; Myofibril

Indexed keywords

EID: 77957089189     PISSN: 09210423     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0921-0423(02)80150-2     Document Type: Article

References (4)

1. Jung S., de Lamballerie-Anton M., Taylor R.G., and Ghoul M. High pressure effects on lysosome integrity and lysosomal enzyme activity in bovine muscle. J. Agric. Food Chem. 48 (2000) 2467-2471
2. Jung S., Ghoul M., and de Lamballerie-Anton M. Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing. Meat Sci. 56 3 (2000) 239-246
3. 2+-specific, removal of Z lines from rabbit skeletal muscle. J. Cell Biol. 52 (1972) 367-381
4. Homma N., Ikeuchi Y., and Suzuki A. Effects of high pressure treatment on the proteolytic enzymes in meat. Meat Sci. 38 (1994) 219-228