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PROTEIN CHANGES CAUSED BY HIGH HYDROSTATIC PRESSURE (HHP): A STUDY USING DIFFERENTIAL SCANNING CALORIMETRY (DSC) AND FOURIER TRANSFORM INFRARED (FTIR) SPECTROSCOPY

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dc.creatorDOMINIQUE ALBERTO LARREA WACHTENDORFF
dc.creatorLUIS EDUARDO MORENO OSORIO
dc.creatorGIPSY ELIZABETH TABILO MUNIZAGA
dc.creatorRICARDO DARÍO VILLALOBOS CARVAJAL
dc.creatorMARIO OSVALDO PÉREZ WON
dc.date2015
dc.date.accessioned2025-01-10T14:48:31Z
dc.date.available2025-01-10T14:48:31Z
dc.date.issued2015
dc.description.abstractTHE AIM OF THIS STUDY WAS TO EVALUATE THE EFFECT OF HHP AND RIGOR STATE ON PALM RUFF (SERIOLELLA VIOLACEA) MUSCLE PROTEINS. HHP TREATMENTS WERE PERFORMED AT 450?550 MPA FOR 3 AND 4 MIN AT 15 °C. PROTEIN SECONDARY STRUCTURE WAS EVALUATED BY USING FOURIER TRANSFORM INFRARED SPECTROSCOPY, AND THE THERMAL BEHAVIOR WAS EVALUATED BY USING DIFFERENTIAL SCANNING CALORIMETRY. THE RESULTS SHOWED THAT HHP TREATMENTS REDUCED ?-HELIX AND INCREASED ?-SHEET IN FISH PROTEIN STRUCTURES. THROUGHOUT THE 35-D STORAGE PERIOD, SECONDARY STRUCTURES IN HHP SAMPLES CHANGED DEPENDING ON PRESSURE INTENSITY, HOLDING TIME, AND RIGOR STATE. THE THERMOGRAMS OF PALM RUFF MUSCLES SHOWED FOUR ENDOTHERMIC TRANSITIONS IN PRERIGOR STATE AND THREE IN POSTRIGOR STATE. THE HHP TREATMENT AFFECTED THERMAL STABILITY OF MYOSIN PROTEIN, WHICH IS REFLECTED IN THE CHANGE OF DENATURATION TEMPERATURE (T D) AND A DECREASE IN DENATURATION ENTHALPY (?H D) WITH RESPECT TO THE NATIVE PROTEIN; ACTIN WAS DENATURED BY THE PRESSURE TREATMENTS. IN CONCLUSION, RIGOR STATE AND HHP AFFECTED PROTEIN STRUCTURE OF FISH PROTEINS.
dc.formatapplication/pdf
dc.identifier.doi10.1007/s12393-015-9107-1
dc.identifier.issn1866-7929
dc.identifier.issn1866-7910
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/9061
dc.languagespa
dc.publisherFood Engineering Reviews
dc.relation.uri10.1007/s12393-015-9107-1
dc.rightsPUBLICADA
dc.titlePROTEIN CHANGES CAUSED BY HIGH HYDROSTATIC PRESSURE (HHP): A STUDY USING DIFFERENTIAL SCANNING CALORIMETRY (DSC) AND FOURIER TRANSFORM INFRARED (FTIR) SPECTROSCOPY
dc.title.alternativeCAMBIOS EN LAS PROTEÍNAS CAUSADOS POR LA ALTA PRESIÓN HIDROSTÁTICA (HHP): UN ESTUDIO QUE UTILIZA LA CALORIMETRÍA DIFERENCIAL DE BARRIDO (DSC) Y LA ESPECTROSCOPIA INFRARROJA POR TRANSFORMADA DE FOURIER (FTIR)
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE CIENCIAS BASICAS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
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