Study on enzymatic characteristics of cathepsin L from yak meat

doi:10.13386/j.issn1002-0306.2012.15.056

Study on enzymatic characteristics of cathepsin L from yak meat[J]. Science and Technology of Food Industry, 2012, (15): 141-144. DOI: 10.13386/j.issn1002-0306.2012.15.056

Citation:

Study on enzymatic characteristics of cathepsin L from yak meat[J]. Science and Technology of Food Industry, 2012, (15): 141-144. DOI: 10.13386/j.issn1002-0306.2012.15.056

Citation:

Study on enzymatic characteristics of cathepsin L from yak meat[J]. Science and Technology of Food Industry, 2012, (15): 141-144. DOI: 10.13386/j.issn1002-0306.2012.15.056

Study on enzymatic characteristics of cathepsin L from yak meat

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Cathepsin L was extracted from Longissimusdorsi of yak and studied on its enzymatic characteristics.Results indicated that optimum pH and temperature of the enzyme for hydrolysis of substrate specificity Z-Phe-Arg-AMC were pH5.5 and 40℃.It was high stable at pH5.0 ～ 6.0 and 40 ～ 50℃.The appropriate reaction time and substrate concentration were 30min and 25μmol/L, respectively.Metal ions including Ca2+、Cu2+、Mn2+、K+、Fe2+、Fe3+and Zn2+inhibited the enzyme in various degree.The enzyme was partially inhibited by EDTA and EGTA while L-Cys and β-ME could increase the activity of the protease.

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Study on enzymatic characteristics of cathepsin L from yak meat

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