Artículo
Thermal Denaturation of Myofibrillar Proteins of Striated and Smooth Adductor Muscles of Scallop (Zygochlamys patagonica). A Differential Scanning Calorimetric Study
Fecha de publicación:
01/2002
Editorial:
American Chemical Society
Revista:
Journal of Agricultural and Food Chemistry
ISSN:
0021-8561
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
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.
Palabras clave:
MYOFIBRILLAR PROTEINS
,
PATAGONIAN SCALLOP
,
THERMAL DENATURATION
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Identificadores
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Paredi, María Elida; Tomás, Mabel Cristina; Crupkin, Marcos; Thermal Denaturation of Myofibrillar Proteins of Striated and Smooth Adductor Muscles of Scallop (Zygochlamys patagonica). A Differential Scanning Calorimetric Study; American Chemical Society; Journal of Agricultural and Food Chemistry; 50; 4; 1-2002; 830-834
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