Effect of protease inhibitors on thermal gelation of squid (Illex argentinus). mantle paste

Autor: Maria Elida Paredi, Emilio Aldo Manca, Marcos Crupkin

Publikováno v: International Journal of Food Studies, Vol 3, Iss 1 (2014)

The characteristics of the thermal gelation of squid mantle paste and the effect of protease inhibitors on them were investigated. Pastes in the absence and presence the protease inhibitors, ethylendiaminetetracetic acid (EDTA) and phenylmethylsulfon

Externí odkaz: https://doaj.org/article/5b448f9a62e54a4f88e15dd884c37429

BIOCHEMICAL AND PHYSICOCHEMICAL PROPERTIES OF ACTOMYOSIN AND MYOFIBRILS FROM FROZEN STORED FLOUNDER (PARALICHTHYS PATAGONICUS) FILLETS

Autor: M.R. Pagano, Maria Elida Paredi, Marcos Crupkin

Publikováno v: Journal of Food Biochemistry. 34:983-997

The biochemical and physicochemical properties of myofibrils and actomyosin (AM) from frozen stored fillets of flounder were investigated. Solubility of proteins increased after freezing and decreased during frozen storage. No significant (P

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::26596b5a147c243c5d1090a26ef6bfb7
https://doi.org/10.1111/j.1745-4514.2010.00344.x

ATPASE ACTIVITIES OF PRE- AND POSTSPAWNED FLOUNDER (PARALICHTYS PATAGONICUS) MYOFIBRILS

Autor: Marcos Crupkin, Maria Elida Paredi, Mariana R. Pagano

Publikováno v: Journal of Food Biochemistry. 28:488-499

The ATPase activities and proteolysis of myofibrils from pre- and postspawned flounder stored on ice were studied. At zero time of storage, no significant differences (P>0.01) were observed in the Mg 2+ Ca 2+ and Mg 2+ (EGTA) ATPase activities of pre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::306e9937baf4b3bc394497bd1d19a8d6
https://doi.org/10.1111/j.1745-4514.2004.05403.x

Thermal behavior of myofibrillar proteins from the adductor muscles of scallops: a differential scanning calorimetric study (DSC)

Autor: Marcos Crupkin, Maria Elida Paredi, Mabel Cristina Tomás

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Brazilian Journal of Chemical Engineering, Vol 20, Iss 2, Pp 153-159 (2003)
Brazilian Journal of Chemical Engineering, Volume: 20, Issue: 2, Pages: 153-159, Published: JUN 2003
Brazilian Journal of Chemical Engineering v.20 n.2 2003
Brazilian Journal of Chemical Engineering
Associação Brasileira de Engenharia Química (ABEQ)
instacron:ABEQ

Muscles and different proteins obtained from scallops (Chlamys tehuelchus and Zygochlamys patagonica) were analyzed. In both species of scallop, the thermograms of striated and smooth muscles showed two endothermic transitions. The Tmax values corres

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8dfc6d2c5038b6658a19ae2725d4d02c
https://doi.org/10.1590/s0104-66322003000200009

Propriedades de emulsificação e gelificação das proteínas miofibrilares de pescada conforme tratamento com as proteínas miofibrilares do manto da lula num sistema modelo

Autor: Maria Elida Paredi, Marcos Crupkin, Emilio Manca, Daniela Mariel Suarez

Publikováno v: Brazilian Journal of Food Technology, Volume: 17, Issue: 1, Pages: 18-8, Published: MAR 2014
Brazilian Journal of Food Technology, Vol 17, Iss 1, Pp 8-18 (2014)
Brazilian Journal of Food Technology v.17 n.1 2014
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL

The aim of the present work was to investigate the physicochemical, biochemical and functional characteristics of both the myofibrils (MF) and actomyosin (AM) of squid mantle (Illex argentinus) and weakfish (Cynoscion guatucupa) muscles, and evaluate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4881b1142b913cbfa9b2e8b84bbab125
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232014000100003&lng=en&tlng=en