Thermal properties of titin from porcine and bovine muscles |
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| Authors: | Pospiech Edward Greaser Marion L Mikolajczak Beata Chiang Wen Krzywdzińska Mirosława |
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| Affiliation: | 1. Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA;2. Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria, Universidade Federal Fluminense, Niteroi, 24230-340 Rio de Janeiro, Brazil;3. Proteomics Core Facility, University of Kentucky, Lexington, KY 40506, USA;4. Centro de Tecnologia de Carnes, Instituto de Tecnologia de Alimentos, Campinas, 13070-178 Sao Paulo, Brazil;5. Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA;1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;2. Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 528225, China;3. School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia;1. Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, South Korea;2. Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200, Terengganu, Malaysia;3. Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, South Korea |
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| Abstract: | The thermal properties of titin isolated from porcine and bovine longissimus muscles were investigated by differential scanning calorimetry in the temperature range from 20 to 100 °C. A single peak with average maximum temperatures of 75.6 and 78.4 °C characterized porcine and bovine titin denaturation, respectively. The peaks were much broader than those from the other major muscle proteins. Titin denaturation enthalpy values (1.6–2.6 J/g) were only about half those of whole meat and also lower than those previously determined for myosin, actin, or collagen. The relatively high titin denaturation temperature suggests that it may be partially responsible for meat toughening when muscle tissue is heated above 60 °C. |
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