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Characterization of a crude lysosomal extract from bovine spleen for its use in the processing of muscle foods

, : Characterization of a crude lysosomal extract from bovine spleen for its use in the processing of muscle foods. Food Biotechnology (New York) 12(3): 239-262, Nov

The enzyme activities of a bovine spleen lysosomal-enriched extract have been characterized in order to assess its proteolytic potential. After obtaining the crude extract by differential centrifugation, the following activities were assayed: cathepsin B, B+L, D, G and H; effective proteolysis of casein, myofibrillar proteins and myosin; weakening of collagen; and exoprotease, acid lipase, esterase and peroxidase. The extract showed a high activity of all investigated cathepsins, a considerable ability to degrade both myofibrillar proteins and collagen, as well as of exoprotease. Proteolytic activity was accompanied by acid lipase and esterase activities, and a minor peroxidase activity. The bovine spleen lysosomal-enriched extract may be therefore a useful tool for the tenderization and ripening of muscle foods such as meat, fish and their products.


DOI: 10.1080/08905439809549955

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