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

Artículo

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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Autor / responsável

Paredi, María Elida et al

Editora

American Chemical Society

Ano

2002

ISSN

0021-8561

ISSN

0021-8561

Idioma

Inglés

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

Autor / colaboradores: Paredi, María Elida et al

Editora: American Chemical Society

Ano de publicação: 2002

ISSN: 0021-8561

ISSN: 0021-8561

Idioma: Inglés

Assuntos

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