Effects of high-pressure processing on proteolytic enzymes (and proteins) in cold-smoked salmon during refrigerated storage

R. Lakshmanan, M.F. Patterson, J.R. Piggott

Research output: Contribution to journal › Article

51 Citations (Scopus)

Abstract

The present paper describes the effects of high-pressure processing on the activity of proteolytic enzymes in cold-smoked salmon and enzyme extracts for pressures up to 300 MPa. The activities of the three enzymes, cathepsin B-like, cathepsin B + L-like and calpains were reduced at all pressure levels of up to 300 MPa (at ca. 9 °C for 20 min) in crude enzyme extracts prepared from cold-smoked salmon. Calpain almost completely inactivated at 300 MPa. High-pressure did not influence general proteolytic activity but activated the enzymes in muscles at higher pressure levels studied until 18 days of storage. An increase in the activity of cathepsin B + L-like and calpain was seen after 12 days of refrigerated storage. Myosin heavy chain was less affected at higher pressure levels (300 MPa) only as shown by Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) of proteins and further refrigerated storage had no obvious effects on proteins.
LanguageEnglish
Pages541-548
Number of pages7
JournalFood Chemistry
Volume90
Issue number4
DOIs
Publication statusPublished - May 2005

Fingerprint

smoked salmon
Salmon
high pressure treatment
Peptide Hydrolases
cathepsin B
calpain
Pressure
Cathepsin B
Calpain
Processing
enzymes
Cathepsin L
Proteins
proteins
Enzymes
myosin heavy chains
extracts
Myosin Heavy Chains
polyacrylamide gel electrophoresis
Electrophoresis

Keywords

  • cold-smoked salmon
  • high-pressure processing
  • proteolytic enzymes
  • spoilage
  • cathepsin B-like
  • calpains
  • biomedical sciences

Cite this

Lakshmanan, R. ; Patterson, M.F. ; Piggott, J.R. / Effects of high-pressure processing on proteolytic enzymes (and proteins) in cold-smoked salmon during refrigerated storage. In: Food Chemistry. 2005 ; Vol. 90, No. 4. pp. 541-548.
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Lakshmanan, R, Patterson, MF & Piggott, JR 2005, 'Effects of high-pressure processing on proteolytic enzymes (and proteins) in cold-smoked salmon during refrigerated storage' Food Chemistry, vol. 90, no. 4, pp. 541-548. https://doi.org/10.1016/j.foodchem.2004.05.015

Effects of high-pressure processing on proteolytic enzymes (and proteins) in cold-smoked salmon during refrigerated storage. / Lakshmanan, R.; Patterson, M.F.; Piggott, J.R.

In: Food Chemistry, Vol. 90, No. 4, 05.2005, p. 541-548.

Research output: Contribution to journal › Article

TY - JOUR

T1 - Effects of high-pressure processing on proteolytic enzymes (and proteins) in cold-smoked salmon during refrigerated storage

AU - Lakshmanan, R.

AU - Patterson, M.F.

AU - Piggott, J.R.

PY - 2005/5

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N2 - The present paper describes the effects of high-pressure processing on the activity of proteolytic enzymes in cold-smoked salmon and enzyme extracts for pressures up to 300 MPa. The activities of the three enzymes, cathepsin B-like, cathepsin B + L-like and calpains were reduced at all pressure levels of up to 300 MPa (at ca. 9 °C for 20 min) in crude enzyme extracts prepared from cold-smoked salmon. Calpain almost completely inactivated at 300 MPa. High-pressure did not influence general proteolytic activity but activated the enzymes in muscles at higher pressure levels studied until 18 days of storage. An increase in the activity of cathepsin B + L-like and calpain was seen after 12 days of refrigerated storage. Myosin heavy chain was less affected at higher pressure levels (300 MPa) only as shown by Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) of proteins and further refrigerated storage had no obvious effects on proteins.

AB - The present paper describes the effects of high-pressure processing on the activity of proteolytic enzymes in cold-smoked salmon and enzyme extracts for pressures up to 300 MPa. The activities of the three enzymes, cathepsin B-like, cathepsin B + L-like and calpains were reduced at all pressure levels of up to 300 MPa (at ca. 9 °C for 20 min) in crude enzyme extracts prepared from cold-smoked salmon. Calpain almost completely inactivated at 300 MPa. High-pressure did not influence general proteolytic activity but activated the enzymes in muscles at higher pressure levels studied until 18 days of storage. An increase in the activity of cathepsin B + L-like and calpain was seen after 12 days of refrigerated storage. Myosin heavy chain was less affected at higher pressure levels (300 MPa) only as shown by Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) of proteins and further refrigerated storage had no obvious effects on proteins.

KW - cold-smoked salmon

KW - high-pressure processing

KW - proteolytic enzymes

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KW - calpains

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Lakshmanan R, Patterson MF, Piggott JR. Effects of high-pressure processing on proteolytic enzymes (and proteins) in cold-smoked salmon during refrigerated storage. Food Chemistry. 2005 May;90(4):541-548. https://doi.org/10.1016/j.foodchem.2004.05.015

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