Proteolysis of sarcoplasmic pork meat proteins evaluated by high-performance liquid chromatography

Abstract

A reverse-phase high performance liquid chromatography method that enables simultaneous analysis of peptides and proteins was applied for routine monitorization of proteolytic changes that occur in sarcoplasmic pork meat proteins due to the contribution of endogenous and exogenous enzymes from yeast origin. The chromatograms obtained for sarcoplasmic protein extracts, with and without addition of yeast enzyme extracts were analyzed at 0 min incubation and after hydrolysates at 37ºC during 24 h. Qualitative and quantitative differences were observed in the chromatograms. Hydrolysis of sarcoplasmic extracts by endogenous enzymes lead to 33% of protein degradation and an increase of 124% in polypeptides of big dimensions, no significant formation of low molecular peptides and medium size peptides was observed. Yeast enzymatic extracts promoted increased hydrolysis of sarcoplasmic extracts (up to 57% of protein degradation) and an increase of 245% in polypeptides of big dimensions, 170% in low molecular peptides and 244% in medium size peptides.