Biochemical Properties of Actomyosin of Cold Stored Striated Adductor Muscles of Aulacomya ater ater (Molina)

Paredi, María E.; Mattio, Norma De Vido de; Crupkin, Marcos

doi:10.1111/j.1365-2621.1990.tb03570.x

Cited by 30 publications

(43 citation statements)

References 25 publications

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“…The specimens were gutted in the early post rigor stage, eviscerated and filleted by hand, and the fillets analyzed. Paredi (1994) and Paredi et al (1990), respectively, in the presence of 0.1mM phenylmethane sulfonyl fluoride (PMSF). The final MF pellet was suspended in 20mM Tris-maleate (pH 6.8) buffer containing 0.1M KCl.…”

Section: Methodsmentioning

confidence: 99%

“…Aliquots of the mantle and weakfish myofibrils were taken and denatured in denaturing buffer (1M Tris-HCl, pH 6.8, 10% SDS, glycerol, β-mercaptoethanol, 0.05% bromophenol blue, distilled water) 1:1 (v/v) sample/buffer ratio, with heating at 100 °C for 5min. Thirty microgram aliquots were loaded onto the gel to obtain a linear response for protein concentration (PAREDI et al, 1990).The electrophoresis voltage was set at 100V for 1h 20min.…”

Section: Electrophoresis In 10% Polyacrylamide Gels (Sds-page)mentioning

confidence: 99%

“…Knowledge of the characteristics of the squid mantle myofibrillar proteins is very important for the elaboration of these products, since they are responsible for the functional properties such as gel forming ability, emulsifying ability and water holding capacity (XIONG, 1997). Little information is available on the biochemical and physicochemical properties of the actomyosin and other myofibrillar proteins from the various marine molluscs found along the Argentinean marine littoral (PAREDI et al, 1990;PAREDI, 1994;PAREDI et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Emulsifying and gelling properties of weakfish myofibrillar proteins as affected by squid mantle myofibrillar proteins in a model system

Suarez

Manca

Crupkin

et al. 2014

Braz. J. Food Technol.

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SummaryThe aim of the present work was to investigate the physicochemical, biochemical and functional characteristics of both the myofibrils (MF) and actomyosin (AM) of squid mantle (Illex argentinus) and weakfish (Cynoscion guatucupa) muscles, and evaluate the influence of the addition of myofibrilar proteins from the squid mantle on the physicochemical and functional properties of those of the weakfish. After extraction, purification and characterization of the MF and AM of both species, emulsions of each protein fraction from each muscle were formulated. Mixtures of the MF or AM of both species were also analyzed. The emulsifying properties were monitoring using the Emulsifying Activity Index (EAI) and Emulsion Stability (ES). In addition, gel pastes were formulated from the squid mantle, weakfish muscle and the mixture of both species, and the following functional properties of the gels assessed: water holding capacity, colour, textural profile analysis (TPA) (hardness, elasticity, cohesiveness, gumminess) and gel strength. The EAI values of emulsions formulated with the MF of the mantle were significantly (p<0.05) higher than those formulated from those of weakfish. The incorporation of squid MF in the mixture increased the EAI values. Conversely, the highest ES values were obtained with weakfish MF, and the incorporation of MF weakfish in the mixture increased the ES values. Similar EAI and ES behaviours were observed for the AM of the corresponding species. Irrespective of the thermal treatment, the gel strength of the gelled paste of squid muscle was significantly (p<0.05) lower than that of weakfish muscle and of those obtained with the different mixtures. The behaviours of the expressible moisture (EM) from the gelled pastes were similar to those of gel strength. Irrespective of the thermal treatment, the pastes formulated with a high weakfish: mantle ratio showed less water loss. The gelled pastes of squid mantle showed the highest values for whiteness (WI) and the incorporation of squid muscle protein improved the WI of the mixtures. Campinas, v. 17, n. 1, p. 8-18, jan./mar. 2014 DOI: http://dx.doi.org/10.1590/bjft.2014 Resumo O objetivo do presente trabalho foi investigar as características físico-químicas, bioquímicas e funcionais de miofibrilas (MF) e actomiosina (AM) provenientes do músculo do manto de lula (Illex argentinus) e da pescada (Cynoscion guatucupa) e avaliar a influência da adição de proteínas miofibrilares do manto de lula sobre as propriedades físico-químicas e funcionais da pescada. Depois da extração, purificação e caracterização das MF e AM de ambas as espécies, foram formuladas emulsões de cada fração de proteína para cada um dos músculos. Também foi analisada a mistura de MF ou AM de ambas as espécies. Foram monitoradas as propriedades emulsificantes a partir do índice da atividade de emulsificação (IAE) e da estabilidade da emulsão (EE). Além disso, foram formuladas pastas de gel a partir do manto de lula, do músculo de pescada e da mistura de ambas as espécies e foram avali...

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Section: Methodsmentioning

confidence: 99%

Section: Electrophoresis In 10% Polyacrylamide Gels (Sds-page)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Emulsifying and gelling properties of weakfish myofibrillar proteins as affected by squid mantle myofibrillar proteins in a model system

Suarez

Manca

Crupkin

et al. 2014

Braz. J. Food Technol.

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“…Actomyosin was obtained from mantles and fins of squid peeled of epidermis according to the method described by Paredi et al (1990). All the solution were 0.1 mM PMSF.The final pellet of atomyosin was solubilized in 0.050M phosphate buffer (pH 7.0) containing 0.6 M NaCl.…”

Section: Actomyosin Preparationmentioning

confidence: 99%

“…Quantitative actomyosin composition was determined by gel scanning and the relative percentages of each band and myosin/actin and myosin/ paramyosin ratios, were calculated as described by Paredi et al (1990). The analysis were performed by cuadruplicate.…”

Section: Emulsifying Activity Index (Eai) and Emulsion Stability (Es)mentioning

confidence: 99%

Proteolytic Activity in Actomyosinfrom Mantle and Fin of Squid (Illexargentinus) Stored at 2-4°C. Influence on the Physicochemical and Functional Properties of the Protein

Mignino¹,

Crupkin²,

Paredi³

2013

JFR

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Actomyosin (AM) of mantle and fin from squid was stored at 2-4°C and the possible presence of proteolytic activity was investigated. Similar SDS-PAGE 10% patterns were obtained with both AM at zero time of storage. In absence of protease inhibitors, a decrease in the intensity of the band of the myosin heavy chain (MHC) and an increase in those of 155 kDa and 55 kDa bands of stored AM was observed. In presence of either PMSF (phenylmethylsulfonyl fluoride) or EDTA (ethylenediaminetetraacetic acid) both AM showed a minor degradation of the MHC, being the EDTA more effective. Proteolytic changes were accompanied by a significant increase (p < 0.05) in the proteinsurface hydrophobicity, (So: 1-anilino-8-naphtalene sulfonic acid (ANS)), the emulsion activity index (EAI) and the emulsion stability (ES) at 24 h of storage. At the same time, the reduced viscosity (VER) decreased significantly (p < 0.05). No significative changes (p > 0.05) in VER, IAE and ES of both AM occur in presence of protease inhibitors.A proteolytic activity closely associate with actomyosin from squid mantle and fin, was detected. Both serine and metalloproteinase activities were responsible for the autolysis of stored actomyosin. The best emulsifiying properties were obtained with AM without inhibitors. Because of this fins proteins could be and inexpensive source of functional ingredients with potential application as emulsifier agents in food product.

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The Myofibrillar Proteins in Seafoods

Sikorski¹

1994

Seafood Proteins

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Biochemical Properties of Actomyosin of Cold Stored Striated Adductor Muscles of Aulacomya ater ater (Molina)

Cited by 30 publications

References 25 publications

Emulsifying and gelling properties of weakfish myofibrillar proteins as affected by squid mantle myofibrillar proteins in a model system

Emulsifying and gelling properties of weakfish myofibrillar proteins as affected by squid mantle myofibrillar proteins in a model system

Proteolytic Activity in Actomyosinfrom Mantle and Fin of Squid (Illexargentinus) Stored at 2-4°C. Influence on the Physicochemical and Functional Properties of the Protein

The Myofibrillar Proteins in Seafoods

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