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- Title
Characterization of proteolysis in muscle tissues of sea cucumber Stichopus japonicus.
- Authors
Zhao, Chen-Chen; Yang, Yang; Wu, Hai-Tao; Zhu, Zhi-Mo; Tang, Yue; Yu, Cui-Ping; Sun, Na; Lv, Qiang; Han, Jia-Run; Li, Ao-Ting; Yan, Jia-Nan; Cha, Yue
- Abstract
The proteolysis in muscle tissues of sea cucumber Stichopus japonicus (sjMTs) was characterized. The proteins from sjMTs were primarily myosin heavy chains (MHCs), paramyosin (Pm), and actin (Ac) having a molecular mass of approximately 200, 98, and 42 kDa, respectively. Based on SDS-PAGE analysis and quantification of trichloroacetic acid (TCA)-soluble peptides released, degradation of muscle proteins from sjMTs was favorable at pH 5 and 50°C. Proteolysis of MHCs was mostly inhibited by cysteine protease inhibitors, including trans-epoxysuccinyl-L-leucyl-amido (4-guanidino) butane (E-64) and antipain (AP). E-64 and AP completely inhibited the degradation of Pm and Ac, while iodoacetic acid showed a partially inhibitory effect. These results indicated that the proteolysis of sjMTs was mainly attributed to cysteine proteases. Avoidance of setting the tissues at 40-50°C and slightly acidic condition and inhibition of cysteine proteases are helpful for decreasing sea cucumber autolysis.
- Publication
Food Science & Biotechnology, 2016, Vol 25, Issue 6, p1529
- ISSN
1226-7708
- Publication type
Article
- DOI
10.1007/s10068-016-0237-x