| Journal: | Brazilian journal of chemical engineering |
| Database: | PERIÓDICA |
| System number: | 000308865 |
| ISSN: | 0104-6632 |
| Authors: | Paredi, M.E1 Tomas, M.C2 Crupkin, M |
| Institutions: | 1Instituto Nacional de Tecnología Industrial, Centro de Investigación en Tecnología Pesquera, Mar del Plata, Buenos Aires. Argentina 2Centro de Investigaciones y Desarrollo en Criotecnología de Alimentos, La Plata, Buenos Aires. Argentina |
| Year: | 2003 |
| Season: | Jun |
| Volumen: | 20 |
| Number: | 2 |
| Pages: | 153-159 |
| Country: | Brasil |
| Language: | Inglés |
| Document type: | Artículo |
| Approach: | Experimental, aplicado |
| English abstract | Muscles and different proteins obtained from scallops (Chlamys tehuelchus and Zygochlamys patagonica) were analyzed. In both species of scallop, the thermograms of striated and smooth muscles showed two endothermic transitions. The Tmax values corresponding to striated and smooth muscles from C. tehuelchus were 53.2, 79.0°C and 52.7, 78.0°C, respectively. The Tmax corresponding to striated and smooth muscles of Z. patagonica were 55.0, 79.2°C and 54.7, 78.7°C, respectively. No significant differences were observed between the thermal transitions of myofibrils and actomyosin of both types of muscles from both species of scallop. Irrespective of the species, the thermal stability decreased when the pH of the muscles was increased. The increase in ionic strength greatly affected Tmax, the deltaH total and the deltaH of the first transition. A significant decrease in deltaH total and deltaH corresponding to both transitions was observed, particularly in the striated muscles of Zygochlamys patagonica. These results indicate a major sensitivity of the adductor muscles of Zygochlamys to changes in the chemical environment |
| Disciplines: | Biología, Química |
| Keyword: | Moluscos, Bioquímica, Proteínas miofibrilares, Estabilidad térmica, Vieiras, Chlamys tehuelchus, Zygochlamys patagonica |
| Keyword: | Biology, Chemistry, Molluscs, Biochemistry, Myofibrillar proteins, Thermal stability, Scallops, Chlamys tehuelchus, Zygochlamys patagonica |
| Full text: | Texto completo (Ver HTML) |
