Cathepsin B, D, H and L activities in the processing of dry‐cured ham

Journal of the Science of Food and Agriculture

Volumn 62, Issue 2, 1993, Pages 157-161

  Toldrá, Fidel ^a   Rico, Elías ^a,b   Flores, José ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b Polígono Ind Fuente del Jarro ^*  (Spain)

Author keywords

cathepsin; dry cured ham; dry curing; proteolysis

Indexed keywords

EID: 84867283480     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2740620208     Document Type: Article

References (33)

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2. Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage
3. Fluorimetric assays for cathepsin B and cathepsin H with methylcoumarylamide substrates
4. Modifications chimiques et physiques des protéines au cours de la maturation du Jambon de Parme
5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein dye‐binding
6. Cambios químicos en las proteínas del jamón durante los procesos de curado lento y rápido y su relación con la calidad
7. Role of muscle proteinases in maintenance of muscle integrity and mass
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9. Action of NaCl and polyphosphates and in meat processing: Responses of myofibrils to concentrated salt solutions
10. Cleavage of structural proteins during the assembly of the head of bacteriophage T4
11. Mode of degradation of myofibrillar proteins by an endogenous protease, cathepsin L
12. Free amino acids in ham muscle during successive aging periods and their relation to flavor
13. Mammalian Proteases
14. Susceptibilities of various myofibrillar proteins to cathepsins B and morphological alteration of isolated myofibrils by this enzyme
15. Comparative action of cathepsins D, B, H and L and of a new lysosomal cysteine proteinase on rabbit myofibrils
16. Measurement of autolysis in beef muscle homogenates
17. Métodos de análisis de productos cárnicos
18. Activity of cathepsin D as affected by chemical and physical dry‐curing parameters
19. Effect of dry‐curing process parameters on pork muscle cathepsin B, H and L activity
20. Aminopeptidases interference in the assay of muscle cathepsin H
21. Assay of cathepsin D activity in fresh pork muscle and dry‐cured ham
22. Problems associated with the assay of cathepsin D in meat and meat products
23. Action of proteolytic enzymes on bovine myofibrils
24. Degradation of myofibrillar proteins by cathepsins B and D
25. The enzymology of dry‐curing of meat products
26. Examination of cathepsins B, D, H and L activities in dry‐cured hams
27. Study of white film developed on the cut surface of vacuum‐packed dry‐cured ham slices
28. Activities of pork muscle proteases in model cured meat systems
29. Protein extractability in dry‐cured ham
30. Changes in meat components during fermentation heat processing and drying of a summer sausage
31. Effect of temperature and pH on the post‐mortem degradation of myofibrillar proteins
32. Effect of cathepsin D on bovine myofibrils under different conditions of pH and temperature