Thermal properties of titin from porcine and bovine muscles

被引：38

作者：

Pospiech, E

Greaser, ML

Mikolajczak, B

Chiang, W

Krzywdzinska, M

机构：

[1] Acad Agr Poznan, Inst Meat Technol, PL-60624 Poznan, Poland

[2] Meat & Fat Res Inst Warsaw, Div Poznan, PL-60111 Poznan, Poland

[3] Univ Wisconsin, Meat Sci & Muscle Biol Lab, Madison, WI 53706 USA

来源：

MEAT SCIENCE | 2002年 / 62卷 / 02期

关键词：

titin; thermal properties of proteins; porcine and bovine muscles;

D O I：

10.1016/S0309-1740(01)00245-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The thermal properties of titin isolated from porcine and bovine longissimus muscles were investigated by differential scanning calorimetry in the temperature range from 20 to 100 degreesC. A single peak with average maximum temperatures of 75.6 and 78.4 degreesC characterized porcine and bovine titin denaturation, respectively. The peaks were much broader than those from the other major muscle proteins. Titin denaturation enthalpy values (1.6-2.6 J/g) were only about half those of whole meat and also lower than those previously determined for myosin, actin, or collagen. The relatively high titin denaturation temperature suggests that it may be partially responsible for meat toughening when muscle tissue is heated above 60 degreesC. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：187 / 192

页数：6

共 20 条

[1] STABILITY OF BOVINE MUSCLE CONNECTIVE TISSUES [J].