Perfil proteico do músculo semitendinoso de origem bovina sob efeito do princípio ativo "papaína"

Abstract

To the matrix of meat quality, softness assumes a prominent position and is considered the most influential organoleptic characteristic for the acceptation by beef consumers. To highlight how meat tenderness is influenced, we can cite the genetics, breed, age of slaughter, sex, nutrition, use of hormonal agents and post-mortem treatments. The increasing world population and food consumption lead us to seek biotechnological alternatives to address these needs to achieve rates of food in relation to population growth, which justifies the search for alternatives to achieve a more tender meat. The market has developed products with active principle from vegetables such as papain. Scientific studies about the meat are being made to improve the selection of animals so that they can meet the desired quality by consumers. The goal of this study was to analyze the protein profile of the action o papain on samples of meat through SDS-PAGE using specific concentrations, predetermined times and two variations of temperatures, as well as to compare different periods of exposure and asses the effect of the active principle in different temperatures and, lastly, relate the different concentrations with the period of exposure of the active principle. The methodology used was polyacrylamide electrophoresis analysis of muscle samples subjected to treatment with the active principle papain in the specific concentrations of 0,1%, 0,25% and 0,50%, and predetermined times of 5, 10 and 15 minutes and two variations of temperatures (20°C and 65°C). For the SDS-PAGE analysis, samples of the posterior semitendinosus muscle region (also known regionally as tatu or lagarto), which is considered a noble piece of rigid characteristic, were purchased from the local market in the city of São Gabriel - RS in July 2014. The samples had their weights standardized in 0,5g and were made in duplicate. The protein complexes or protein of higher molecular mass suffered more action of papain, as the temperature of 65°C had a greater potentialization of the compound on the sample and in the checking of the exposure time of the compound, there hasn’t been found considerable activity, or it is too low between the established times. We conclude that the active principle of papain on the semitendinosus muscle from Bos taurus has its action effective at the temperature of 65°C in the concentration of 5%, and the time factor didn’t show significant difference between the results found.