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Activity of cathepsin D as affected by chemical and physical dry-curing parameters

Der Einfluß von chemischen und physikalischen Parametern bei der Trockenpökelung auf die Aktivität von Kathepsin D

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Zusammenfassung

Die Wirkung von Pökelhilfsstoffen (Nitrat, Glucose, Ascorbinsäure und Chlorid) und physikalischen Parametern (Temperatur, Wasseraktivität und Druck) auf Kathepsin D aus Schweinemuskeln wurde untersucht. Chlorid zeigte einen starken Hemmeffekt. Nitrat und hohe Konzentrationen von Ascorbinsäure (von 4 bis 8 g/L) hemmen Kathepsin D in geringem Maße. Die Zugabe von Glucose (bis 4 g/L) erhöhte hingegen dessen Aktivität. Die Kathepsin-d-Aktivität war am höchsten bei Incubationstemperaturen von 33 bis 53 °C; sie wurde beeinflußt durch eine Abnahme der Wasseraktivität und war unbeeinflußt durch Druck.

Summary

The effect of curing agents (nitrate, glucose, ascorbic acid and chloride) and physical parameters (temperature, water activity and pressure) on porcine muscle cathepsin D has been studied. Chloride (in the assayed range 0 to 75 g Cl-/L) showed a strong inhibitory effect. Nitrate (in the assayed range 0 to 800 mg/L) and high concentrations of ascorbic acid (4 to 8 g/L) slightly inhibited cathepsin D. However, its activity increased when glucose was added up to 4 g/L. Cathepsin D activity was maximal when incubated at 33 to 53° C, was affected by a decrease in water activity and unaffected by pressure.

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Authors and Affiliations

  1. Instituto de Agroquímica y Tecnología de Alimentos (C.S.I.C.), Jaime Roig, 11, E-46010, Valencia, Spain

    Elías Rico, Fidel Toldrá & José Flores

Authors
  1. Elías Rico
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  2. Fidel Toldrá
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  3. José Flores
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Rico, E., Toldrá, F. & Flores, J. Activity of cathepsin D as affected by chemical and physical dry-curing parameters. Z Lebensm Unters Forch 191, 20–23 (1990). https://doi.org/10.1007/BF01202359

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  • DOI: https://doi.org/10.1007/BF01202359

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