Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry

Kristin Anna Thorarinsdottir; Sigurjon Arason; Margret Geirsdottir; Sigurdur G. Bogason; Kristberg Kristbergsson

doi:10.1016/S0308-8146(01)00349-1

Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry

Kristin Anna Thorarinsdottir, Sigurjon Arason, Margret Geirsdottir, Sigurdur G. Bogason, Kristberg Kristbergsson^*

^*Corresponding author for this work

Faculty of Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

161 Citations (Scopus)

Abstract

The effects of salt-curing, drying and rehydration on muscle proteins in cod (Gadus morhua) were studied during the processing of heavily salted cod or "bacalhau". The aim was to observe conformational stability and possible degradation or denaturation, with sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and differential scanning calorimetry (DSC). The salting process significantly decreased the heat stabilities of both myosin and actin. The decrease in water content during dry-salting did shift the transition temperatures slightly back to higher temperatures. The results, from the SDS-PAGE, showed that the myosin heavy chain (MHC) was cleaved into smaller sub fragments in the salting process with the two heavy meromyosin fractions (HMM S1 and S2) and the light meromyosin (LLM) fraction being the most abundant. Actin was less affected than myosin.

Original language	English
Pages (from-to)	377-385
Number of pages	9
Journal	Food Chemistry
Volume	77
Issue number	3
DOIs	https://doi.org/10.1016/S0308-8146(01)00349-1
Publication status	Published - 2002

Bibliographical note

Funding Information:
The authors gratefully acknowledge the financial support of the Icelandic Research Fund.

Other keywords

Bacalhau
Differential scanning calorimetry (DSC)
Electrophoresis (SDS-PAGE)
Gadus morhua
Protein denaturation
Salted cod

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10.1016/S0308-8146(01)00349-1

Cite this

@article{06eb99e5d729413e80db12c04ea59942,

title = "Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry",

abstract = "The effects of salt-curing, drying and rehydration on muscle proteins in cod (Gadus morhua) were studied during the processing of heavily salted cod or {"}bacalhau{"}. The aim was to observe conformational stability and possible degradation or denaturation, with sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and differential scanning calorimetry (DSC). The salting process significantly decreased the heat stabilities of both myosin and actin. The decrease in water content during dry-salting did shift the transition temperatures slightly back to higher temperatures. The results, from the SDS-PAGE, showed that the myosin heavy chain (MHC) was cleaved into smaller sub fragments in the salting process with the two heavy meromyosin fractions (HMM S1 and S2) and the light meromyosin (LLM) fraction being the most abundant. Actin was less affected than myosin.",

keywords = "Bacalhau, Differential scanning calorimetry (DSC), Electrophoresis (SDS-PAGE), Gadus morhua, Protein denaturation, Salted cod",

author = "Thorarinsdottir, {Kristin Anna} and Sigurjon Arason and Margret Geirsdottir and Bogason, {Sigurdur G.} and Kristberg Kristbergsson",

note = "Funding Information: The authors gratefully acknowledge the financial support of the Icelandic Research Fund.",

year = "2002",

doi = "10.1016/S0308-8146(01)00349-1",

language = "English",

volume = "77",

pages = "377--385",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Ltd.",

number = "3",

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TY - JOUR

T1 - Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry

AU - Thorarinsdottir, Kristin Anna

AU - Arason, Sigurjon

AU - Geirsdottir, Margret

AU - Bogason, Sigurdur G.

AU - Kristbergsson, Kristberg

N1 - Funding Information: The authors gratefully acknowledge the financial support of the Icelandic Research Fund.

PY - 2002

Y1 - 2002

N2 - The effects of salt-curing, drying and rehydration on muscle proteins in cod (Gadus morhua) were studied during the processing of heavily salted cod or "bacalhau". The aim was to observe conformational stability and possible degradation or denaturation, with sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and differential scanning calorimetry (DSC). The salting process significantly decreased the heat stabilities of both myosin and actin. The decrease in water content during dry-salting did shift the transition temperatures slightly back to higher temperatures. The results, from the SDS-PAGE, showed that the myosin heavy chain (MHC) was cleaved into smaller sub fragments in the salting process with the two heavy meromyosin fractions (HMM S1 and S2) and the light meromyosin (LLM) fraction being the most abundant. Actin was less affected than myosin.

AB - The effects of salt-curing, drying and rehydration on muscle proteins in cod (Gadus morhua) were studied during the processing of heavily salted cod or "bacalhau". The aim was to observe conformational stability and possible degradation or denaturation, with sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and differential scanning calorimetry (DSC). The salting process significantly decreased the heat stabilities of both myosin and actin. The decrease in water content during dry-salting did shift the transition temperatures slightly back to higher temperatures. The results, from the SDS-PAGE, showed that the myosin heavy chain (MHC) was cleaved into smaller sub fragments in the salting process with the two heavy meromyosin fractions (HMM S1 and S2) and the light meromyosin (LLM) fraction being the most abundant. Actin was less affected than myosin.

KW - Bacalhau

KW - Differential scanning calorimetry (DSC)

KW - Electrophoresis (SDS-PAGE)

KW - Gadus morhua

KW - Protein denaturation

KW - Salted cod

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U2 - 10.1016/S0308-8146(01)00349-1

DO - 10.1016/S0308-8146(01)00349-1

M3 - Article

AN - SCOPUS:0036097875

SN - 0308-8146

VL - 77

SP - 377

EP - 385

JO - Food Chemistry

JF - Food Chemistry

IS - 3

ER -

Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry

Abstract

Bibliographical note

Other keywords

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