INVESTIGADORES
FADDA Silvina Graciela
capítulos de libros
Título:
Meat-model system development for proteolytic activity determination.
Autor/es:
1.VIGNOLO G; SILVINA GRACIELA FADDA; P. CASTELLANO; C. FONTANA
Libro:
Methods in Molecular Biology, Public Health Microbiology, Methods and Protocols
Editorial:
Humana Press
Referencias:
Lugar: New Jersey; Año: 2004; p. 471 - 479
Resumen:
Many technological parameters that affect the nature and functional properties of
proteins are involved in the preparation of meat products. The dry-curing process is
quite complex because of the coexistence of enzymes from endogenous and bacterial
origins. The protein breakdown that takes place during the ripening of dry fermented
sausages leads to an increase in the concentration of peptides and free amino acids
(1,2). The proteolytic events have been thoroughly investigated not only because of
their physiological significance but also for their technological connotations in terms
of texture and flavor development (3,4),4). Lactic acid bacteria and Staphylococcus or
their physiological significance but also for their technological connotations in terms
of texture and flavor development (3,4),4). Lactic acid bacteria and Staphylococcus or
,2),2). The proteolytic events have been thoroughly investigated not only because of
their physiological significance but also for their technological connotations in terms
of texture and flavor development (3,4),4). Lactic acid bacteria and Staphylococcus or(3,4),4). Lactic acid bacteria and Staphylococcus or
Kocuria are used as starter cultures in fermented meat products. In recent years, the
proteolytic system of lactobacilli involved in meat fermentation became the focus of
an increasing number of studies because of the technological roles of these organisms
proteolytic system of lactobacilli involved in meat fermentation became the focus of
an increasing number of studies because of the technological roles of these organisms
are used as starter cultures in fermented meat products. In recent years, the
proteolytic system of lactobacilli involved in meat fermentation became the focus of
an increasing number of studies because of the technological roles of these organisms
(57). Although results obtained from broth systems show proteolytic activity, studies
involving food systems must be done to confirm their effectiveness. A simplified
soluble muscle extract to determine the capacity to degrade meat proteins by lactic
acid bacteria was developed using a spectrophotometric method (8) based on the
reaction of the á-amino groups released by hydrolysis with o-phtaldialdehyde and
reaction of the á-amino groups released by hydrolysis with o-phtaldialdehyde and
involving food systems must be done to confirm their effectiveness. A simplified
soluble muscle extract to determine the capacity to degrade meat proteins by lactic
acid bacteria was developed using a spectrophotometric method (8) based on the
reaction of the á-amino groups released by hydrolysis with o-phtaldialdehyde and
reaction of the á-amino groups released by hydrolysis with o-phtaldialdehyde and
. Although results obtained from broth systems show proteolytic activity, studies
involving food systems must be done to confirm their effectiveness. A simplified
soluble muscle extract to determine the capacity to degrade meat proteins by lactic
acid bacteria was developed using a spectrophotometric method (8) based on the
reaction of the á-amino groups released by hydrolysis with o-phtaldialdehyde and
reaction of the á-amino groups released by hydrolysis with o-phtaldialdehyde and
(8) based on the
reaction of the á-amino groups released by hydrolysis with o-phtaldialdehyde andá-amino groups released by hydrolysis with o-phtaldialdehyde and
â-mercaptoethanol to form an adduct (1-thioalkyl-2-alkylisoindoles) that is enhanced
at basic pH and absorbs strongly at 360 nm.
at basic pH and absorbs strongly at 360 nm.
-mercaptoethanol to form an adduct (1-thioalkyl-2-alkylisoindoles) that is enhanced
at basic pH and absorbs strongly at 360 nm.