Degradation of myofibrillar proteins from herring muscle by herring Cathepsin D

  • Nielsen, Henrik Hauch (Project Manager)
  • Reimers, Karin (Project Participant)
  • Nielsen, Lars Bjarne (Project Participant)

Project Details


The aim of the project is to investigate the role of the lysosomale protease Cathepsin D in the ripening process of salted herring. The project is part of a larger project "Production of Cathepsin D from Herring" carried out at Biotechnological Institute, Denmark.
The aim of the experimental work is to see whether Cathepsin D is active and able to degrade myofibrillar proteins under conditions corresponding to storage conditions of marinated and salted herring.
Myofibrillar proteins extracted from herring muscle have been incubated with purified cathepsin D from herring muscle at pH (4,5 and 6), temperature (5 C) and salt concentration (10 and 20% NaCl) corresponding to what is found in marinated and salted herring during storage. Changes in the profile of myofibrillar proteins has been study by SDS-PAGE.
Effective start/end date01/04/199730/04/1998

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