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Thermal Denaturation of Myofibrillar Proteins of Striated and Smooth Adductor Muscles of Scallop (Zygochlamys patagonica). A Differential Scanning Calorimetric Study

Paredi, María Elida et al · American Chemical Society · 2002

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Author / responsible party
Paredi, María Elida et al
Publisher
American Chemical Society
Year
2002
ISSN
0021-8561
ISSN
0021-8561
Language
English

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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

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APA 7

Paredi, M. E. E. A. (2002). Thermal Denaturation of Myofibrillar Proteins of Striated and Smooth Adductor Muscles of Scallop (Zygochlamys patagonica). A Differential Scanning Calorimetric Study. http://hdl.handle.net/11336/120149

MLA

Paredi, María Elida et al. "Thermal Denaturation of Myofibrillar Proteins of Striated and Smooth Adductor Muscles of Scallop (Zygochlamys patagonica). A Differential Scanning Calorimetric Study." 2002. http://hdl.handle.net/11336/120149.

Chicago

Paredi, María Elida et al. 2002. "Thermal Denaturation of Myofibrillar Proteins of Striated and Smooth Adductor Muscles of Scallop (Zygochlamys patagonica). A Differential Scanning Calorimetric Study.". http://hdl.handle.net/11336/120149.

Harvard

Paredi, M. E. E. A. 2002, Thermal Denaturation of Myofibrillar Proteins of Striated and Smooth Adductor Muscles of Scallop (Zygochlamys patagonica). A Differential Scanning Calorimetric Study, American Chemical Society, available at: http://hdl.handle.net/11336/120149 [Accessed 6 Aug. 2026].

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Resource details

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Title
Thermal Denaturation of Myofibrillar Proteins of Striated and Smooth Adductor Muscles of Scallop (Zygochlamys patagonica). A Differential Scanning Calorimetric Study
Author / contributors
Paredi, María Elida et al
Publisher
American Chemical Society
Publication year
2002
ISSN
0021-8561
ISSN
0021-8561
Language
English

Subjects

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MYOFIBRILLAR PROTEINS; PATAGONIAN SCALLOP; THERMAL DENATURATION; https://purl.org/becyt/ford/2.11; https://purl.org/becyt/ford/2
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