Physico-chemical and functional properties of myofibrillar proteins from different species of molluscs

Mignino, Lorena A.; Paredi, María E.

doi:10.1016/j.lwt.2004.12.004

Cited by 26 publications

(13 citation statements)

References 36 publications

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“…However, depending on the organism, differences in relative quantities of each protein can be observed (Mignino & Paredi, 2006). Clustal W sequence alignments of actin sequences from two vertebrate species: porcine and salmon and two invertebrate species: oyster and silkworm showed high sequence homology (Vercruysse et al, 2005).…”

Section: Fish and Shellfish Proteinsmentioning

confidence: 99%

Bioactive peptides from marine processing waste and shellfish: A review

Harnedy

Fitzgerald

2012

Journal of Functional Foods

512

274

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Section: Fish and Shellfish Proteinsmentioning

confidence: 99%

Bioactive peptides from marine processing waste and shellfish: A review

Harnedy

Fitzgerald

2012

Journal of Functional Foods

512

274

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“…Surface hydrophobicity (SoANS) was determined by the method of Li-Chan, Nakaiand Wood (1985) using 20 μL of 0.008 mol/L (ANS) as describedfor squid AM in a previous work (Mignino & Paredi, 2006). The analysis was performed by quadruplicate.…”

Section: Hydrophobicitymentioning

confidence: 99%

“…Cephalopods should in principle be a target product give that the muscle is white, has litlleflavour and very low fat levels. In addition, squids protein has shown to have high functionality, which is very important for the obtention of restructured products (Gómez-Guillén, Martinez-Alvarez, & Montero, 2003;Mignino & Paredi, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Previous works have informed on the physico-chemical, biochemical, and functional properties of major myofibrillar proteins from squid Illexargentinus (Paredi, Roldán, & Crupkin, 2006;Mignino & Paredi, 2006). It had been also reported that, cephalopods have peculiarities of proteins and high level of proteolytic activity, higher than that of most fish species (Hurtado, Borderías, Montero, & An, 1999).…”

Section: Introductionmentioning

confidence: 99%

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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 studies on the properties of actomyosin from molluscans in general are rather limited (Mignino & Paredi, 2006). This necessitates thorough understanding of the physico-chemical, functional and rheological properties of major protein fractions, namely actomyosin from green mussel.…”

Section: Introductionmentioning

confidence: 99%