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2002•Acta Agriculturae ZhejiangensisRequires access

The relationship between calpain system and muscle growth and meat tenderness

Hai Jin

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Abstract

Calpain system consists of μcalpain ,mcalpain, the calciumdependent neutral proteases, and their endogenous inhibitor, calpastatin. Calpain system is probably the major proteolytic in protein degradation, which plays an important role in myofibrillar protein degradation. The muscle growth and postmortem tenderization of meat are highly related to the degree of proteolysis, so the activity of calpain system has an effect on muscle growth and meat tenderness. This paper reviews the structure, function and regulation of calpain system and the relationship between calpain system and muscle growth and meat tenderness .

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What this paper is about

Calpain system consists of μcalpain ,mcalpain, the calciumdependent neutral proteases, and their endogenous inhibitor, calpastatin. Calpain system is probably the major proteolytic in protein degradation, which plays an important role in myofibrillar protein degradation. The muscle growth and postmortem tenderization of meat are highly related to the degree of proteolysis, so the activity of calpain system has an effect on muscle growth and meat tenderness. This paper reviews the structure, function and regulation of calpain system and the relationship between calpain system and muscle growth and meat tenderness .

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Available abstract

Calpain system consists of μcalpain ,mcalpain, the calciumdependent neutral proteases, and their endogenous inhibitor, calpastatin. Calpain system is probably the major proteolytic in protein degradation, which plays an important role in myofibrillar protein degradation. The muscle growth and postmortem tenderization of meat are highly related to the degree of proteolysis, so the activity of calpain system has an effect on muscle growth and meat tenderness. This paper reviews the structure, function and regulation of calpain system and the relationship between calpain system and muscle growth and meat tenderness .

Key concepts: Calpain, Calpastatin, Tenderness, Myofibril, Meat tenderness, Proteolysis, Proteases, Protein degradation

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