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<blockquote data-quote="flyguy1" data-source="post: 1911852" data-attributes="member: 92595"><p>Not absent, just less of it. Venison numbers in the first column, beef in the second.</p><p></p><p>A <strong>calpain</strong> (<a href="https://en.wikipedia.org/wiki/Help:IPA/English" target="_blank">/ˈkælpeɪn/</a>;<a href="https://en.wikipedia.org/wiki/Calpain#cite_note-1" target="_blank">[1]</a> <a href="https://en.wikipedia.org/wiki/Enzyme_Commission_number" target="_blank">EC</a> <a href="https://enzyme.expasy.org/EC/3.4.22.52" target="_blank">3.4.22.52</a>, <a href="https://en.wikipedia.org/wiki/Enzyme_Commission_number" target="_blank">EC</a> <a href="https://enzyme.expasy.org/EC/3.4.22.53" target="_blank">3.4.22.53</a>) is a protein belonging to the family of <a href="https://en.wikipedia.org/wiki/Calcium" target="_blank">calcium</a>-dependent, non-lysosomal <a href="https://en.wikipedia.org/wiki/Cysteine_protease" target="_blank">cysteine proteases</a> (<a href="https://en.wikipedia.org/wiki/Protease" target="_blank">proteolytic enzymes</a>) expressed ubiquitously in mammals and many other organisms. Calpains constitute the C2 family of protease clan CA in the <a href="https://en.wikipedia.org/wiki/MEROPS" target="_blank">MEROPS</a> database. The calpain proteolytic system includes the calpain proteases, the small regulatory subunit <a href="https://en.wikipedia.org/wiki/CAPNS1" target="_blank">CAPNS1</a>, also known as CAPN4, and the endogenous calpain-specific inhibitor, <a href="https://en.wikipedia.org/wiki/Calpastatin" target="_blank">calpastatin</a>. (OK, my name is Flyguy and I was a Biochemistry nerd:>)</p><p></p><p>Having said that, we usually have the heart and liver the night after, then the tenderloins so fresh or aged cooked right (no onion/mushroom soup please) it's all good.</p><p></p><p></p><table style='width: 100%'><tr><td>μ + m‐calpain (pH 7.4)</td><td>688</td><td>759</td><td></td><td></td></tr><tr><td>μ + m‐calpain (pH 5.5)</td><td>330</td><td>490</td><td></td><td></td></tr></table></blockquote><p></p>
[QUOTE="flyguy1, post: 1911852, member: 92595"] Not absent, just less of it. Venison numbers in the first column, beef in the second. A [B]calpain[/B] ([URL='https://en.wikipedia.org/wiki/Help:IPA/English']/ˈkælpeɪn/[/URL];[URL='https://en.wikipedia.org/wiki/Calpain#cite_note-1'][1][/URL] [URL='https://en.wikipedia.org/wiki/Enzyme_Commission_number']EC[/URL] [URL='https://enzyme.expasy.org/EC/3.4.22.52']3.4.22.52[/URL], [URL='https://en.wikipedia.org/wiki/Enzyme_Commission_number']EC[/URL] [URL='https://enzyme.expasy.org/EC/3.4.22.53']3.4.22.53[/URL]) is a protein belonging to the family of [URL='https://en.wikipedia.org/wiki/Calcium']calcium[/URL]-dependent, non-lysosomal [URL='https://en.wikipedia.org/wiki/Cysteine_protease']cysteine proteases[/URL] ([URL='https://en.wikipedia.org/wiki/Protease']proteolytic enzymes[/URL]) expressed ubiquitously in mammals and many other organisms. Calpains constitute the C2 family of protease clan CA in the [URL='https://en.wikipedia.org/wiki/MEROPS']MEROPS[/URL] database. The calpain proteolytic system includes the calpain proteases, the small regulatory subunit [URL='https://en.wikipedia.org/wiki/CAPNS1']CAPNS1[/URL], also known as CAPN4, and the endogenous calpain-specific inhibitor, [URL='https://en.wikipedia.org/wiki/Calpastatin']calpastatin[/URL]. (OK, my name is Flyguy and I was a Biochemistry nerd:>) Having said that, we usually have the heart and liver the night after, then the tenderloins so fresh or aged cooked right (no onion/mushroom soup please) it's all good. [TABLE] [TR] [TD]μ + m‐calpain (pH 7.4)[/TD] [TD]688[/TD] [TD]759[/TD] [TD][/TD] [TD][/TD] [/TR] [TR] [TD]μ + m‐calpain (pH 5.5)[/TD] [TD]330[/TD] [TD]490[/TD] [TD][/TD] [TD][/TD] [/TR] [/TABLE] [/QUOTE]
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