Thermal denaturation of myofibrillar proteins of striated and smooth adductor muscles of scallop (Zygochlamys patagonica). A differential scanning calorimetric study
| Autor: | Marcos Crupkin, María E. Paredi, Mabel Cristina Tomás |
|---|---|
| Rok vydání: | 2002 |
| Předmět: |
inorganic chemicals
Thermal denaturation Protein Denaturation Hot Temperature Otras Ingenierías y Tecnologías Muscle Proteins INGENIERÍAS Y TECNOLOGÍAS Tropomyosin Myosins PATAGONIAN SCALLOP Alimentos y Bebidas Zygochlamys patagonica Differential scanning calorimetry Myofibrils Animals Denaturation (biochemistry) Muscle Skeletal Calorimetry Differential Scanning Chemistry Osmolar Concentration Muscle Smooth MYOFIBRILLAR PROTEINS General Chemistry Actomyosin Hydrogen-Ion Concentration Biochemistry Ionic strength Mollusca biological sciences Scallop THERMAL DENATURATION Biophysics Thermodynamics Adductor muscles General Agricultural and Biological Sciences Myofibril |
| Zdroj: | Journal of agricultural and food chemistry. 50(4) |
| ISSN: | 0021-8561 |
| Popis: | Denaturation of proteins from striated and smooth muscles of scallop (Zygochlamys patagonica) was studied with differential scanning calorimetry (DSC) by monitoring maximum temperatures of transition and denaturation enthalpies. DSC thermograms of both striated and smooth whole muscles showed two transitions: Tmax 55.0, 79.2°C; and Tmax 54.7, 78.7°C, respectively. The DSC thermograms of myofibrils and actomyosin were similar to those corresponding to their respective whole muscles. As pH and ionic strength increased, the thermal stability of whole muscles decreased. The pH increase (5.0-8.0) significantly (p < 0.01) decreased the denaturation enthalpies (ΔH total, ΔH peakl, and ΔH peakll) of whole striated muscles. A significant decrease (p < 0.05) in the ΔH total and the ΔH peakl was also observed in DSC thermograms of smooth muscles at pH 8.0. Denaturation enthalpies (ΔH total and ΔH peakl) significantly decreased (p < 0.01) when the ionic strength increased from 0.05 to 0.5 in both types of muscles. Striated muscles were more affected than smooth muscles by changes in the chemical environment. Fil: Paredi, María Elida. Instituto Nacional de Tecnología Industrial. Centro Regional Sur (pesca y Agroind); Argentina Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Crupkin, Marcos. Instituto Nacional de Tecnología Industrial. Centro Regional Sur (pesca y Agroind); Argentina |
| Databáze: | OpenAIRE |
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