dc.contributor.author | Andersen, Petter Vejle | |
dc.contributor.author | Wold, Jens Petter | |
dc.contributor.author | Veiseth-Kent, Eva | |
dc.date.accessioned | 2019-03-27T11:31:54Z | |
dc.date.available | 2019-03-27T11:31:54Z | |
dc.date.created | 2018-06-28T10:23:06Z | |
dc.date.issued | 2018 | |
dc.identifier.citation | Meat Science. 2018, 139 239-246. | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | http://hdl.handle.net/11250/2591973 | |
dc.description.abstract | Degree of post-mortem proteolysis influences overall meat quality (e.g. tenderness and water holding capacity). Degradation of isolated pork myofibril proteins by μ-Calpain for 0, 15 or 45 min was analyzed using four spectroscopic techniques; Raman, Fourier transform infrared (FT-IR), near infrared (NIR) and fluorescence spectroscopy. Sodium dodecyl sulfate polyacrylamide gel electrophoresis was used to determine degree of proteolysis. The main changes detected by FT-IR and Raman spectroscopy were degradation of protein backbones manifested in the spectra as an increase in terminal carboxylic acid vibrations, a decrease in CN vibration, as well as an increase in skeletal vibrations. A reduction in β-sheet secondary structures was also detected, while α-helix secondary structure seemed to stay relatively unchanged. NIR and fluorescence were not suited to analyze degree of proteolysis in this model system. | |
dc.language.iso | eng | |
dc.title | Analyzing μ-Calpain induced proteolysis in a myofibril model system with vibrational and fluorescence spectroscopy | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | submittedVersion | |
dc.source.pagenumber | 239-246 | |
dc.source.volume | 139 | |
dc.source.journal | Meat Science | |
dc.identifier.doi | 10.1016/j.meatsci.2018.02.009 | |
dc.identifier.cristin | 1594398 | |
dc.relation.project | Norges forskningsråd: 262300 | |
dc.relation.project | Norges forskningsråd: 233910 | |
cristin.unitcode | 7543,3,2,0 | |
cristin.unitname | Råvare og prosess | |
cristin.ispublished | true | |
cristin.fulltext | preprint | |
cristin.qualitycode | 2 | |