Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) by Interaction whith Malonaldehyde

TIRONI, V.A.; TOMÁS, M.C. AND AÑÓN M.C.

JOURNAL OF FOOD SCIENCE

Institute of Food Technologists

Lugar: Chicago; Año: 2002 vol. 67 p. 930 - 935

0022-1147

Changes on the myofibrillar proteins of Sea Salmon (Pseudopercis semifasciata) induced by malonaldehyde, were investigated. Electrophoretic patterns, solubility and differential scanning calorimetric studies were performed after incubation of proteins with malonaldehyde (MDA) at 27 °C. Results obtained showed a different thermal behavior, evidencing a decrease in thermal stability, changes in  denaturation enthalpies values (DHtotal and DHmyosin) and the appearance of new molecular species with a loss in the cooperativity of the myosin denaturation. A decrease in solubility and SDS-PAGE profiles revealed the participation of myosin and other proteins in the formation of  aggregates involving non-disulfide covalent linkages for myosin heavy chain (MHC) and disulfide bridges in some other proteins.