Iversen P, Ertbjerg P, Larsen L M, Monllao S, Møller A J
Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Frederiksberg, Denmark.
Biochimie. 1993;75(10):869-72. doi: 10.1016/0300-9084(93)90041-p.
Using a rapid FPLC procedure for the separation of calpain I, calpain II and the inhibitor calpastatin from pork meat, results of proteolytic and inhibitory activity were obtained. Duplicate measurements showed variation coefficients less than 0.13. Compared to others we found lower calpain I activity 1 h post-mortem. Three groups of pigs were randomly selected. One group was exposed to work immediately before slaughter, another group was exposed to work but allowed 30 min rest before slaughter, while the third group was a control group. Samples were taken from m longissimus dorsi 1 h and 6 h post-mortem. Work had no influence on the calpain/calpastatin activity, but a significant decrease in the calpain and calpastatin activity 6 h post-mortem was found. It should be noted that the results are preliminary and are part of an ongoing study. The method described allows separation of three extracts per instrument per day followed by activity determinations of calpains and calpastatin by the casein assay.
采用快速FPLC程序从猪肉中分离钙蛋白酶I、钙蛋白酶II和抑制因子钙蛋白酶抑制蛋白，并获得了蛋白水解活性和抑制活性的结果。重复测量显示变异系数小于0.13。与其他研究相比，我们发现宰后1小时钙蛋白酶I的活性较低。随机选择三组猪。一组在屠宰前立即进行劳作，另一组进行劳作但在屠宰前允许休息30分钟，而第三组为对照组。在宰后1小时和6小时从背最长肌取样。劳作对钙蛋白酶/钙蛋白酶抑制蛋白的活性没有影响，但发现宰后6小时钙蛋白酶和钙蛋白酶抑制蛋白的活性显著降低。应当指出，这些结果是初步的，并且是正在进行的一项研究的一部分。所描述的方法允许每天每台仪器分离三种提取物，随后通过酪蛋白测定法测定钙蛋白酶和钙蛋白酶抑制蛋白的活性。
