Animal Products
Authors: Yuan Kim (Iowa State University) , Edward M. Steadham (Iowa State University) , Steven M. Lonergan (Iowa State University) , Elisabeth J. Huff-Lonergan (Iowa State University)
To investigate the antioxidant capacity of calcium lactate on m-calpain activity, porcine m-calpain was preincubated with various combinations of hydrogen peroxide (H2O2), calcium chloride (CaCl2), and/or different concentrations of calcium lactate (CaLac). The m-calpain was activated by CaLac, and the extent of m-calpain oxidation by H2O2 was decreased with increasing CaLac concentrations. These results suggest that CaLac addition to early postmortem muscle may lead a significant improvement of meat tenderness by providing an activation of endogenous calpain enzymes and protection against protein oxidation.
Keywords: ASL R2396
How to Cite: Kim, Y. , Steadham, E. M. , Lonergan, S. M. & Huff-Lonergan, E. J. (2009) “Antioxidant Capacity of Calcium Lactate on m-Calpain Activity In Vitro”, Iowa State University Animal Industry Report. 6(1). doi: https://doi.org/10.31274/ans_air-180814-1237