Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota).
Identifieur interne : 000094 ( PubMed/Checkpoint ); précédent : 000093; suivant : 000095Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota).
Auteurs : Siriporn Riebroy [Thaïlande] ; Soottawat Benjakul [Thaïlande] ; Wonnop Visessanguan [Thaïlande] ; Ulf Erikson [Norvège] ; Turid Rustad [Norvège]Source :
- Food chemistry [ 0308-8146 ] ; 2008.
Abstract
Physicochemical and rheological properties of myosin from Atlantic cod and burbot during acid-induced gelation at room temperature (22-23°C) by d-gluconic acid-δ-lactone (GDL) were monitored. Turbidity and particle size of both myosins increased and salt soluble content decreased when pH decreased, suggesting the formation of protein aggregates caused by acidification. The formation of disulphide bonds in myosin gelation was induced by acid. Ca(2+)-ATPase activity of myosin decreased (p<0.05), while surface hydrophobicity increased during acidification (p<0.05). Furthermore, the decreases in maximum transition temperature (Tmax) and the denaturation enthalpies (ΔH) were found in both myosins. During acidification, the increases in storage modulus (G') and loss modulus (G″) of myosin were observed (p<0.05), revealing the formation of elastic gel matrix. Thus, gelation of myosin from Atlantic cod and burbot could take place under acidic pH via denaturation and aggregation. However, myosin from Atlantic cod was generally more favourable to gelation than was burbot myosin.
DOI: 10.1016/j.foodchem.2007.12.008
PubMed: 26054263
Affiliations:
Links toward previous steps (curation, corpus...)
Links to Exploration step
pubmed:26054263Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota).</title><author><name sortKey="Riebroy, Siriporn" sort="Riebroy, Siriporn" uniqKey="Riebroy S" first="Siriporn" last="Riebroy">Siriporn Riebroy</name><affiliation wicri:level="1"><nlm:affiliation>Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.</nlm:affiliation><country xml:lang="fr">Thaïlande</country><wicri:regionArea>Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112</wicri:regionArea><wicri:noRegion>Songkhla 90112</wicri:noRegion></affiliation></author><author><name sortKey="Benjakul, Soottawat" sort="Benjakul, Soottawat" uniqKey="Benjakul S" first="Soottawat" last="Benjakul">Soottawat Benjakul</name><affiliation wicri:level="1"><nlm:affiliation>Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand. Electronic address: soottawat.b@psu.ac.th.</nlm:affiliation><country xml:lang="fr">Thaïlande</country><wicri:regionArea>Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112</wicri:regionArea><wicri:noRegion>Songkhla 90112</wicri:noRegion></affiliation></author><author><name sortKey="Visessanguan, Wonnop" sort="Visessanguan, Wonnop" uniqKey="Visessanguan W" first="Wonnop" last="Visessanguan">Wonnop Visessanguan</name><affiliation wicri:level="1"><nlm:affiliation>National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Paholyothin Road, Klong 1, Klong Luang, Pathumthani 12120, Thailand.</nlm:affiliation><country xml:lang="fr">Thaïlande</country><wicri:regionArea>National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Paholyothin Road, Klong 1, Klong Luang, Pathumthani 12120</wicri:regionArea><wicri:noRegion>Pathumthani 12120</wicri:noRegion></affiliation></author><author><name sortKey="Erikson, Ulf" sort="Erikson, Ulf" uniqKey="Erikson U" first="Ulf" last="Erikson">Ulf Erikson</name><affiliation wicri:level="1"><nlm:affiliation>SINTEF Fisheries and Aquaculture, Processing Technology, 7465 Trondheim, Norway.</nlm:affiliation><country xml:lang="fr">Norvège</country><wicri:regionArea>SINTEF Fisheries and Aquaculture, Processing Technology, 7465 Trondheim</wicri:regionArea><placeName><settlement type="city">Trondheim</settlement><region type="région" nuts="2">Trøndelag</region></placeName></affiliation></author><author><name sortKey="Rustad, Turid" sort="Rustad, Turid" uniqKey="Rustad T" first="Turid" last="Rustad">Turid Rustad</name><affiliation wicri:level="1"><nlm:affiliation>Department of Biotechnology, Faculty of Natural Science and Technology, Norwegian University of Science and Technology, N-7491 Trondheim, Norway.</nlm:affiliation><country xml:lang="fr">Norvège</country><wicri:regionArea>Department of Biotechnology, Faculty of Natural Science and Technology, Norwegian University of Science and Technology, N-7491 Trondheim</wicri:regionArea><wicri:noRegion>N-7491 Trondheim</wicri:noRegion></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2008">2008</date><idno type="doi">10.1016/j.foodchem.2007.12.008</idno><idno type="RBID">pubmed:26054263</idno><idno type="pmid">26054263</idno><idno type="wicri:Area/PubMed/Corpus">000091</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Corpus" wicri:corpus="PubMed">000091</idno><idno type="wicri:Area/PubMed/Curation">000091</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Curation">000091</idno><idno type="wicri:Area/PubMed/Checkpoint">000094</idno><idno type="wicri:explorRef" wicri:stream="Checkpoint" wicri:step="PubMed">000094</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota).</title><author><name sortKey="Riebroy, Siriporn" sort="Riebroy, Siriporn" uniqKey="Riebroy S" first="Siriporn" last="Riebroy">Siriporn Riebroy</name><affiliation wicri:level="1"><nlm:affiliation>Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.</nlm:affiliation><country xml:lang="fr">Thaïlande</country><wicri:regionArea>Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112</wicri:regionArea><wicri:noRegion>Songkhla 90112</wicri:noRegion></affiliation></author><author><name sortKey="Benjakul, Soottawat" sort="Benjakul, Soottawat" uniqKey="Benjakul S" first="Soottawat" last="Benjakul">Soottawat Benjakul</name><affiliation wicri:level="1"><nlm:affiliation>Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand. Electronic address: soottawat.b@psu.ac.th.</nlm:affiliation><country xml:lang="fr">Thaïlande</country><wicri:regionArea>Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112</wicri:regionArea><wicri:noRegion>Songkhla 90112</wicri:noRegion></affiliation></author><author><name sortKey="Visessanguan, Wonnop" sort="Visessanguan, Wonnop" uniqKey="Visessanguan W" first="Wonnop" last="Visessanguan">Wonnop Visessanguan</name><affiliation wicri:level="1"><nlm:affiliation>National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Paholyothin Road, Klong 1, Klong Luang, Pathumthani 12120, Thailand.</nlm:affiliation><country xml:lang="fr">Thaïlande</country><wicri:regionArea>National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Paholyothin Road, Klong 1, Klong Luang, Pathumthani 12120</wicri:regionArea><wicri:noRegion>Pathumthani 12120</wicri:noRegion></affiliation></author><author><name sortKey="Erikson, Ulf" sort="Erikson, Ulf" uniqKey="Erikson U" first="Ulf" last="Erikson">Ulf Erikson</name><affiliation wicri:level="1"><nlm:affiliation>SINTEF Fisheries and Aquaculture, Processing Technology, 7465 Trondheim, Norway.</nlm:affiliation><country xml:lang="fr">Norvège</country><wicri:regionArea>SINTEF Fisheries and Aquaculture, Processing Technology, 7465 Trondheim</wicri:regionArea><placeName><settlement type="city">Trondheim</settlement><region type="région" nuts="2">Trøndelag</region></placeName></affiliation></author><author><name sortKey="Rustad, Turid" sort="Rustad, Turid" uniqKey="Rustad T" first="Turid" last="Rustad">Turid Rustad</name><affiliation wicri:level="1"><nlm:affiliation>Department of Biotechnology, Faculty of Natural Science and Technology, Norwegian University of Science and Technology, N-7491 Trondheim, Norway.</nlm:affiliation><country xml:lang="fr">Norvège</country><wicri:regionArea>Department of Biotechnology, Faculty of Natural Science and Technology, Norwegian University of Science and Technology, N-7491 Trondheim</wicri:regionArea><wicri:noRegion>N-7491 Trondheim</wicri:noRegion></affiliation></author></analytic><series><title level="j">Food chemistry</title><idno type="ISSN">0308-8146</idno><imprint><date when="2008" type="published">2008</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Physicochemical and rheological properties of myosin from Atlantic cod and burbot during acid-induced gelation at room temperature (22-23°C) by d-gluconic acid-δ-lactone (GDL) were monitored. Turbidity and particle size of both myosins increased and salt soluble content decreased when pH decreased, suggesting the formation of protein aggregates caused by acidification. The formation of disulphide bonds in myosin gelation was induced by acid. Ca(2+)-ATPase activity of myosin decreased (p<0.05), while surface hydrophobicity increased during acidification (p<0.05). Furthermore, the decreases in maximum transition temperature (Tmax) and the denaturation enthalpies (ΔH) were found in both myosins. During acidification, the increases in storage modulus (G') and loss modulus (G″) of myosin were observed (p<0.05), revealing the formation of elastic gel matrix. Thus, gelation of myosin from Atlantic cod and burbot could take place under acidic pH via denaturation and aggregation. However, myosin from Atlantic cod was generally more favourable to gelation than was burbot myosin.</div></front></TEI><pubmed><MedlineCitation Owner="NLM" Status="PubMed-not-MEDLINE"><PMID Version="1">26054263</PMID><DateCreated><Year>2015</Year><Month>06</Month><Day>09</Day></DateCreated><DateCompleted><Year>2015</Year><Month>06</Month><Day>10</Day></DateCompleted><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Print">0308-8146</ISSN><JournalIssue CitedMedium="Print"><Volume>109</Volume><Issue>1</Issue><PubDate><Year>2008</Year><Month>Jul</Month><Day>1</Day></PubDate></JournalIssue><Title>Food chemistry</Title><ISOAbbreviation>Food Chem</ISOAbbreviation></Journal><ArticleTitle>Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota).</ArticleTitle><Pagination><MedlinePgn>42-53</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodchem.2007.12.008</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0308-8146(07)01264-2</ELocationID><Abstract><AbstractText>Physicochemical and rheological properties of myosin from Atlantic cod and burbot during acid-induced gelation at room temperature (22-23°C) by d-gluconic acid-δ-lactone (GDL) were monitored. Turbidity and particle size of both myosins increased and salt soluble content decreased when pH decreased, suggesting the formation of protein aggregates caused by acidification. The formation of disulphide bonds in myosin gelation was induced by acid. Ca(2+)-ATPase activity of myosin decreased (p<0.05), while surface hydrophobicity increased during acidification (p<0.05). Furthermore, the decreases in maximum transition temperature (Tmax) and the denaturation enthalpies (ΔH) were found in both myosins. During acidification, the increases in storage modulus (G') and loss modulus (G″) of myosin were observed (p<0.05), revealing the formation of elastic gel matrix. Thus, gelation of myosin from Atlantic cod and burbot could take place under acidic pH via denaturation and aggregation. However, myosin from Atlantic cod was generally more favourable to gelation than was burbot myosin.</AbstractText><CopyrightInformation>Copyright © 2007 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Riebroy</LastName><ForeName>Siriporn</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Benjakul</LastName><ForeName>Soottawat</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand. Electronic address: soottawat.b@psu.ac.th.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Visessanguan</LastName><ForeName>Wonnop</ForeName><Initials>W</Initials><AffiliationInfo><Affiliation>National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Paholyothin Road, Klong 1, Klong Luang, Pathumthani 12120, Thailand.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Erikson</LastName><ForeName>Ulf</ForeName><Initials>U</Initials><AffiliationInfo><Affiliation>SINTEF Fisheries and Aquaculture, Processing Technology, 7465 Trondheim, Norway.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Rustad</LastName><ForeName>Turid</ForeName><Initials>T</Initials><AffiliationInfo><Affiliation>Department of Biotechnology, Faculty of Natural Science and Technology, Norwegian University of Science and Technology, N-7491 Trondheim, Norway.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2007</Year><Month>12</Month><Day>14</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Chem</MedlineTA><NlmUniqueID>7702639</NlmUniqueID><ISSNLinking>0308-8146</ISSNLinking></MedlineJournalInfo><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Acid-induced gelation</Keyword><Keyword MajorTopicYN="N">Aggregation</Keyword><Keyword MajorTopicYN="N">Atlantic cod</Keyword><Keyword MajorTopicYN="N">Burbot</Keyword><Keyword MajorTopicYN="N">Myosin</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2007</Year><Month>9</Month><Day>10</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2007</Year><Month>10</Month><Day>26</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2007</Year><Month>12</Month><Day>4</Day></PubMedPubDate><PubMedPubDate PubStatus="aheadofprint"><Year>2007</Year><Month>12</Month><Day>14</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2015</Year><Month>6</Month><Day>10</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2008</Year><Month>7</Month><Day>1</Day><Hour>0</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2008</Year><Month>7</Month><Day>1</Day><Hour>0</Hour><Minute>1</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pii">S0308-8146(07)01264-2</ArticleId><ArticleId IdType="doi">10.1016/j.foodchem.2007.12.008</ArticleId><ArticleId IdType="pubmed">26054263</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Norvège</li><li>Thaïlande</li></country><region><li>Trøndelag</li></region><settlement><li>Trondheim</li></settlement></list><tree><country name="Thaïlande"><noRegion><name sortKey="Riebroy, Siriporn" sort="Riebroy, Siriporn" uniqKey="Riebroy S" first="Siriporn" last="Riebroy">Siriporn Riebroy</name></noRegion><name sortKey="Benjakul, Soottawat" sort="Benjakul, Soottawat" uniqKey="Benjakul S" first="Soottawat" last="Benjakul">Soottawat Benjakul</name><name sortKey="Visessanguan, Wonnop" sort="Visessanguan, Wonnop" uniqKey="Visessanguan W" first="Wonnop" last="Visessanguan">Wonnop Visessanguan</name></country><country name="Norvège"><region name="Trøndelag"><name sortKey="Erikson, Ulf" sort="Erikson, Ulf" uniqKey="Erikson U" first="Ulf" last="Erikson">Ulf Erikson</name></region><name sortKey="Rustad, Turid" sort="Rustad, Turid" uniqKey="Rustad T" first="Turid" last="Rustad">Turid Rustad</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Eau/explor/LotaV3/Data/PubMed/Checkpoint
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000094 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/PubMed/Checkpoint/biblio.hfd -nk 000094 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Eau
|area= LotaV3
|flux= PubMed
|étape= Checkpoint
|type= RBID
|clé= pubmed:26054263
|texte= Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota).
}}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/PubMed/Checkpoint/RBID.i -Sk "pubmed:26054263" \
| HfdSelect -Kh $EXPLOR_AREA/Data/PubMed/Checkpoint/biblio.hfd \
| NlmPubMed2Wicri -a LotaV3
| This area was generated with Dilib version V0.6.39. |  |