3.4. Protein denaturation
DSC analysis of fresh fish (controls) revealed two clear endothermal
peaks (Fig. 2). These peaks were subscribed to be due to
denaturation of both myosin (approx. 48 C) and actin (approx.
77e79 C) in all species, since it has been observed in previously in
e.g. cod (Angsupanich & Ledward, 1998). Results on endothermal
changes in myosin and actin are presented in Fig. 2 and the denaturation
enthalpies are listed in Table 3. In cod and mackerel, a
significant decrease in the enthalpy of myosin was observed after
HP treatment at 200 MPa. Upon 500 MPa no further myosin
denaturation was observed. In salmon, a significant decrease in the
enthalpy of myosin was observed only between control and
500 MPa. Denaturation of actin was induced by HP treatment at
500 MPa where the peak on the DSC thermogram corresponding to
actin disappeared. In controls, denaturation enthalpies of myosin in
mackerel and salmon, and actin in cod, decreased with increasing
storage time, while no changes were observed during storage of HP
treated samples.
3.4. Protein denaturationDSC analysis of fresh fish (controls) revealed two clear endothermalpeaks (Fig. 2). These peaks were subscribed to be due todenaturation of both myosin (approx. 48 C) and actin (approx.77e79 C) in all species, since it has been observed in previously ine.g. cod (Angsupanich & Ledward, 1998). Results on endothermalchanges in myosin and actin are presented in Fig. 2 and the denaturationenthalpies are listed in Table 3. In cod and mackerel, asignificant decrease in the enthalpy of myosin was observed afterHP treatment at 200 MPa. Upon 500 MPa no further myosindenaturation was observed. In salmon, a significant decrease in theenthalpy of myosin was observed only between control and500 MPa. Denaturation of actin was induced by HP treatment at500 MPa where the peak on the DSC thermogram corresponding toactin disappeared. In controls, denaturation enthalpies of myosin inmackerel and salmon, and actin in cod, decreased with increasingstorage time, while no changes were observed during storage of HPtreated samples.
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