Influence of NaCl and pH on Hydrolysis of Chicken Myofibrillar Proteins by Leukocyte Lysosomal Proteinases

Leucocyte lysosomal proteinase에 의한 닭의 근섬유(筋纖維) 단백질(蛋白質) 분해(分解)에 미치는 NaCl과 pH의 영향(影響)

  • Shinlee, Seung-Yee (Department of Food Science and Nutrition, University of Missouri-Columbia) ;
  • Rhee, Chong-Ouk (Department of Food Science and Technology, Chonnam National University)
  • 신승이 (미국 미주리 주립대학교 식품영양학과) ;
  • 이종욱 (전남대학교 식품공학과)
  • Published : 1990.10.01


The influence of NaCl and pH on degradation of chicken breast muscle myofibrillar proteins by porcine leukocyte lysosomal proteinases was investigated. The degradation reactions were carried out at $38^{\circ}C$ for 24hours under different conditions. The degradation of myofibrillar proteins by leukocyte lysosomal enzymes at various pH values was limited to partial hydrolysis. Reactions at higher pH values resulted in lower molecular weight degradation products while reactions at lower pH resulted in higher molecular weight degradation products. When NaCl was added into the reaction mixture, enzyme activities of degradation were increased at all pH values studied, as evidenced by NPN-analysis and SDS-PAGE. More severe degradation was observed with higher salt concentration. The concentration of 0.5M NaCl in the reaction mixture gave more degradation of myosin heavy chain by enzyme than that of 0.1M NaCl.