Antioxidant Capacity of Calcium Lactate on m-Calpain Activity In VitroAnimal Industry Report
Extension NumberASL R2396
Summary and ImplicationsTo 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.
Copyright HolderIowa State University
Citation InformationYuan Kim, Edward M. Steadham, Steven M. Lonergan and Elisabeth J. Huff-Lonergan. "Antioxidant Capacity of Calcium Lactate on m-Calpain Activity In Vitro" (2009)
Available at: http://works.bepress.com/elisabeth_huff-lonergan/25/