Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss) - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Chemistry Year : 2009

Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss)

Abstract

Post-mortem softening of fish tissue often results in low yield and decreased product quality. In this study, proteolytic profiles of trout stored 5 days on ice were obtained by SDS–PAGE. The link between protein band intensities and firmness of trout fillets was examined through a correlation study. In parallel, trout extracts were incubated with cathepsin B, cathepsin L and cathepsin D, alone or in combination, in order to evaluate the effect of each cathepsin on the texture-related proteins. Proteins from both myofibrillar (α-actinin, actin, MLC1, MLC2, and N-terminal 70 kDa MHC fragment) and sarcoplasmic (glycogen phosphorylase, creatine kinase, and TPI) fractions correlated closely with firmness. Cathepsins D, B and L affected, respectively, 10, 9 and 4 out of the 17 protein bands correlating with firmness, and most changes induced by cathepsin D were unfavourable to firmness. This implies that cathepsin D is likely to be involved in textural change of trout, due to breakdown of the muscle structure.

Dates and versions

hal-02662410 , version 1 (31-05-2020)

Identifiers

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Helene Godiksen, Martine Morzel, Grethe Hyldig, Flemming Jessen. Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss). Food Chemistry, 2009, 113 (4), pp.889-896. ⟨10.1016/j.foodchem.2008.08.012⟩. ⟨hal-02662410⟩
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