Thermal Denaturation of Hake (Merluccius hubbsi) Myofibrillar Proteins. A Differential Scanning Calorimetric and Electrophoretic Study |
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| Authors: | VIVIANA E BEAS JORGE R WAGNER MARCOS CRUPKIN MARÍA C A&#;ON |
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| Affiliation: | Authors Wagner and Añon are affiliated with Centro de Investigation y Desarrollo en Criotecnología de Alimentos (CIDCA)-(CONICET-CIC-UNLP), Facultad de Ciencias Exactas 47 y 116 La Plata 1900-Buenos Aires-Argentina. Authors Beas and Crupkin are affiliated with Centro de Investigaciones de Tecnología Pesquera (CITEP) (INTI-CIC), Marcelo T. de Alvear 1168, 7600-Mar del Plata, Argentina. |
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| Abstract: | Denaturation of hake (Merluccius hubbsi) proteins was studied with DSC by monitoring Tmax of transitions and denaturation enthalpies. Whole muscle free of connective tissue showed two transitions (Tmax 46.5°C and 75.3°C), and ΔH of 4.27 cal/g. The exudative sarcoplasmic fraction showed three transitions (Tmax 45.2°C, 59.0°C and 75.5°C) and ΔH of 3.92 cal/g. The sarcoplasmic proteins from whole hake muscle contributed to both denaturation peaks. Muscle depleted of sarcoplasmic proteins by chloride extraction showed a higher thermal sensitivity and a diminished denaturation enthalpy on the second transition. This suggested an additional effect of chloride upon actin in addition to sarcoplasmic protein extraction. pH had an effect upon the native conformation of thick filament proteins, specifically myosin. |
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