Denaturation Kinetics of Myofibrillar Proteins in Bovine Muscle
Differential scanning calorimetry was used to monitor the thermal denaturation kinetics of myofibrillar proteins in bovine muscle at pH 5.6. The activation energy, pre‐exponential factor, rate constant and mean life time for each transition were calculated by means of a dynamic method. The kinetic v...
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1985
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| LEADER | 05916caa a22005537a 4500 | ||
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| 001 | PAPER-18252 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204937.0 | ||
| 008 | 190411s1985 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84987300697 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a WAGNER, J.R. | |
| 245 | 1 | 0 | |a Denaturation Kinetics of Myofibrillar Proteins in Bovine Muscle |
| 260 | |c 1985 | ||
| 270 | 1 | 0 | |m WAGNER, J.R.; Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Provincia de Buenos Aires, Argentina |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Buttkus, H., Accelerated denaturation of myosin in frozen solution (1970) Journal of Food Science, 35, p. 558 | ||
| 504 | |a Burke, M., Himmelfarb, S., Harrington, W.F., Studies on the “Hinge” region of myosin (1973) Biochemistry, 12, p. 701 | ||
| 504 | |a Duswalt, A.A., The practice of obtaining kinetics data by differential scanning calorimetry (1974) Thermochim. Acta, 8, p. 57 | ||
| 504 | |a Eyring, H., Stearn, A.E., The application of the theory of absolute reaction rates to proteins (1939) Chem. Rev., 24, p. 253 | ||
| 504 | |a Goodno, C.C., Harris, T.A., Swenson, C.A., Thermal transitions of myosin and its helical fragments. Regions of structural instability in the myosin molecule (1976) Biochemistry, 15, p. 5157 | ||
| 504 | |a Hamm, R., Water‐holding capacity of meat (1975) Meat, p. 321. , D.J.A. Cole, R.A. Lowry, Avi Publishing Co. Inc, Westport, CT | ||
| 504 | |a Hamm, R., Change of muscle proteins during heating of meat (1977) Physical, Chemical and Biological Changes in Food Caused by Thermal Processing, p. 101. , T. HØyem, O. Kvle, Applied Sci. Publ, London | ||
| 504 | |a Laidler, K.J., Bunting, P.S., The denaturation of proteins (1973) The Chemical Kinetics of Enzyme Action, p. 413. , Clarendon Press, Oxford | ||
| 504 | |a Levy, M., Benaglia, A.E., The influence of temperature and pH upon the rate of denaturation of ricin (1950) J. Biol. Chem., 186, p. 829 | ||
| 504 | |a Martens, H., Stabursvik, E., Martens, M., Texture during cooking related to thermal denaturation of muscle proteins (1982) Journal of Texture Studies, 13, p. 291 | ||
| 504 | |a Matthews, A.D., Park, G.R., Anderson, E.M., Evidence for the formation of covalent cross‐linkend myosin in frozen‐stored cod minces (1980) Advances in Fish Science and Technology, p. 438. , Fishing News Books Ltd. Aberdeen, U.K | ||
| 504 | |a Multon, J.L., Sur quelques aspects thermodynamiques de la denaturation thermique des proteines en milien solide peu hydrate (1970) C.R. Acad. Sc. Paris, t., 271, p. 601 | ||
| 504 | |a Ockerman, H.W., Meat proteins (1977) Food Colloids, p. 240. , Avi Publishing Co. Inc, Wesport, CT | ||
| 504 | |a Ozawa, T., Kinetic analysis of derivative curves in thermal analysis J (1970) Thermal Anal., 2, p. 301 | ||
| 504 | |a Pelletier, G.E., Ouellet, L., Influence of pH and temperature on myosin inactivation (1961) Canadian Journal of Chemistry, 39, p. 265 | ||
| 504 | |a Pravisani, C.I., Califano, A.N., Calvelo, A., Kinetics of starch gelatinization in potato (1985) Journal of Food Science, 50, p. 657 | ||
| 504 | |a Samejima, K., Takahashi, K., Yasui, T., Heat‐induced denaturation of myosin total rod (1976) Agric. Biol. Chem., 40, p. 2455 | ||
| 504 | |a Stabursvik, E., Martens, H., Proteins in white and red muscle compared by differential scanning calorimetry (DSC) (1979) 25th Eur. Meet. Meat Res. Work. Budapest, 5., 21, p. 383 | ||
| 504 | |a Stabursvik, E., Martens, H., Thermal denaturation of proteins in post rigor muscle tissue as studied by differential scanning calorimetry (1980) Journal of the Science of Food and Agriculture, 31, p. 1034 | ||
| 504 | |a Wright, D.J., Leach, I.B., Wilding, P., Differential scanning ca‐lorimetric studies of muscle and its constituent proteins (1977) J. Sci. Fd. Agric., 28, p. 557 | ||
| 504 | |a Wright, D.J., Wilding, P., Differential scanning calorimetry study of muscle and its proteins: Myosin and its subfragments (1984) J. Sci. Food Agric., 35, p. 357 | ||
| 520 | 3 | |a Differential scanning calorimetry was used to monitor the thermal denaturation kinetics of myofibrillar proteins in bovine muscle at pH 5.6. The activation energy, pre‐exponential factor, rate constant and mean life time for each transition were calculated by means of a dynamic method. The kinetic values and the proposed reaction order (n= 1) were confirmed applying an isothermal method as a test. The position of the endothermal peaks proved to be pH dependent. Evidences suggest that peak III is a result of actin denaturation and possibly other thin filament proteins. Peaks I and II would represent the thermal transition of thick filaments. The number of bonds involved in each transition were estimated. Copyright © 1985, Wiley Blackwell. All rights reserved |l eng | |
| 593 | |a Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Provincia de Buenos Aires, Argentina | ||
| 700 | 1 | |a AÑON, M.C. | |
| 773 | 0 | |d 1985 |g v. 50 |h pp. 1547-1550 |k n. 6 |p J. Food. Sci. |x 00221147 |w (AR-BaUEN)CENRE-325 |t Journal of Food Science | |
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