Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) by Interaction with Malonaldehyde (RI) |
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| Authors: | VA Tironi MC Tomás MC Añón |
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| Affiliation: | Authors Tomás and Añón are members of the Career of the Scientific and Technological Researchers of the Consejo Nacional de Investigaciones Cientificasy Technicaas (Conicet), and author Tironi is a research fellow of the Comisionde Investigaciones CientificasdelaProvinciade Buenos Aires (CIC) Direct inquiries to author Tomás (E-mail: ). |
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| Abstract: | ABSTRACT: Changes on the myofibrillar proteins of Sea Salmon ( Pseudopercis semifasciata ) induced by malonaldehyde were investigated. Electrophoretic patterns, solubility, and differential scanning calorimetric studies were performed after incubation of proteins with malonaldehyde (MDA) at 27 °C. Results obtained showed a different thermal behavior, evidencing a decrease in thermal stability, changes in denaturation enthalpies values (ΔHtotal and ΔHmyosln), and the appearance of new molecular species with a loss in the cooperativity of the myosin denaturation. A decrease in solubility and SDS-PAGE profiles revealed the participation of myosin and other proteins in the formation of aggregates involving nondisulfide covalent linkages for myosin heavy chain (MHC) and disulfide bridges in some other proteins. |
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| Keywords: | Lipid oxidation malonaldehyde myofibrillar proteins sea salmon protein functionality |
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