hrcak mascot   Srce   HID

Pregledni rad

Proteolysis in muscle tissues during the processing of dry-cured ham

Marina Krvavica
Andrijana Lukić
Marija Vrdoljak
Jelena Đugum ; Ministarstvo poljoprivrede, šumarstva i vodnog gospodarstva, Grada Vukovara 78, Zagreb
Duška Ćurić ; Prehrambeno biotehnološki fakultet Sveučilišta u Zagrebu, Zavod za prehrambeno-tehnološko inženjerstvo, Pierottijeva 6, Zagreb

Puni tekst: hrvatski, pdf (535 KB) str. 221-229 preuzimanja: 807* citiraj
APA 6th Edition
Krvavica, M., Lukić, A., Vrdoljak, M., Đugum, J. i Ćurić, D. (2007). Proteoliza mišićnog tkiva tijekom zrenja pršuta. MESO: Prvi hrvatski časopis o mesu, IX (4), 221-229. Preuzeto s https://hrcak.srce.hr/21287
MLA 8th Edition
Krvavica, Marina, et al. "Proteoliza mišićnog tkiva tijekom zrenja pršuta." MESO: Prvi hrvatski časopis o mesu, vol. IX, br. 4, 2007, str. 221-229. https://hrcak.srce.hr/21287. Citirano 24.08.2019.
Chicago 17th Edition
Krvavica, Marina, Andrijana Lukić, Marija Vrdoljak, Jelena Đugum i Duška Ćurić. "Proteoliza mišićnog tkiva tijekom zrenja pršuta." MESO: Prvi hrvatski časopis o mesu IX, br. 4 (2007): 221-229. https://hrcak.srce.hr/21287
Harvard
Krvavica, M., et al. (2007). 'Proteoliza mišićnog tkiva tijekom zrenja pršuta', MESO: Prvi hrvatski časopis o mesu, IX(4), str. 221-229. Preuzeto s: https://hrcak.srce.hr/21287 (Datum pristupa: 24.08.2019.)
Vancouver
Krvavica M, Lukić A, Vrdoljak M, Đugum J, Ćurić D. Proteoliza mišićnog tkiva tijekom zrenja pršuta. MESO: Prvi hrvatski časopis o mesu [Internet]. 2007 [pristupljeno 24.08.2019.];IX(4):221-229. Dostupno na: https://hrcak.srce.hr/21287
IEEE
M. Krvavica, A. Lukić, M. Vrdoljak, J. Đugum i D. Ćurić, "Proteoliza mišićnog tkiva tijekom zrenja pršuta", MESO: Prvi hrvatski časopis o mesu, vol.IX, br. 4, str. 221-229, 2007. [Online]. Dostupno na: https://hrcak.srce.hr/21287. [Citirano: 24.08.2019.]

Sažetak
Proteolysis is a complex biochemical process of hydrolysis of proteins to the peptides and free amino acids by endogenous enzymes action. By action of muscle proteases, which are endopeptidases (calpains and catepsins) responsible for muscle tissue initially tenderization as well as egzopeptidases (peptidases, aminopeptidases and carboxipeptidases) responsible for later stages of proteolytical degradation, the post mortem muscle proteins breakdown take place. Proteolysis in muscle starts with releasing of Ca2+ ions from the sarcoplasmic reticulum and activation of calpains which are probably responsible for Z-disc and regulatory proteins degradation, and it proceeds by activation of catepsins and main myofibrillarproteins degradation which calpains are unable to hydrolyse. Proteins degradation post mortem and increment of meat pH as well as increment of salt concentration inactivate the calpains just after 10 to 14 days after the slaughtering. These processes produce the protein fragments and middle polypeptides. Further polypeptides and oligopeptides degradation until the small peptides and free amino acids takes place by action of different egzopeptidases (tripeptidylpeptidases, dipeptidylpeptidases, dipeptidases, aminopeptidases and carboxipeptidases). The products of proteolysis have a direct influenceondry-curedhamtexture and taste as well, and they ere involved in creating of characteristic flavouranddry-cured ham final sensorial characteristics.

Ključne riječi
proteolysis; dry-cured ham

Hrčak ID: 21287

URI
https://hrcak.srce.hr/21287

[hrvatski]

Posjeta: 1.852 *