4.7 Article

On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation

Journal

MEAT SCIENCE
Volume 119, Issue -, Pages 32-40

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2016.04.020

Keywords

PSE; Heat denaturation; Protein aggregation; Water-holding capacity; X-ray diffraction

Funding

  1. Kyllikki ja Uolevi Lehikoisen saatio
  2. Swedish Research Council [2009-4302]
  3. Max IV Laboratory, Lund, Sweden

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The role of heat-denatured sarcoplasmic proteins in water-holding is not well understood. Here we propose a new hypothesis that in PSE-like conditions denatured sarcoplasmic proteins aggregate within and outside myofilaments, improving the water-holding of denatured myofibrils. The process is compartmentalized: 1) within the filaments the denatured sarcoplasmic proteins shrink the lattice space and water is expelled; and 2) between the myofibrils and in the extracellular space, the coagulated sarcoplasmic proteins trap the expelled water from interfilamental space. The effect of sarcoplasmic proteins on the water-holding of myofibrils following incubation for 1 h at 21 to 44 degrees C was investigated. Our results were consistent with the new hypothesis. Myofibrils without sarcoplasm had the poorest water-holding. With increasing amount of denatured sarcoplasmic proteins, the water-holding of heat-denatured myofibrils improved proportionally. X-ray diffraction was used to measure the lattice space between the filaments. Precipitated sarcoplasmic proteins shrank (P < 0.001) the lattice spacing by 63% at 44 degrees C. (C) 2016 Elsevier Ltd. All rights reserved.

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