Technical note:: A simplified procedure for myofibril hydrophobicity determination

被引：603

作者：

Chelh, Ilham ^{[1
]}

Gatellier, Philippe ^{[1
]}

Sante-Lhoutellier, Veronique ^{[1
]}

机构：

[1] INRA, Ctr Theix, F-63122 St Genes Champanelle, France

来源：

MEAT SCIENCE | 2006年 / 74卷 / 04期

关键词：

myofibrils; hydrophobicity; bromophenol blue; heating;

D O I：

10.1016/j.meatsci.2006.05.019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A simple and reliable method for the determination of surface hydrophobicity of nonsolubilized myofibrils (from pig M. longissimus dorsi) was developed and validated. This method is based on the interaction of the hydrophobic chromophore bromophenol blue (BPB) with myofibrillar proteins and the separation of free and bound BPB by centrifugation. The titration of bound BPB is performed by absorption spectroscopy, and the amount of bound BPB is considered as an index of protein hydrophobicity. Heating, which is known to increase protein hydrophobicity, was performed in order to validate this method. Fixation of BPB to myofibrils increased with heating time and temperature, strongly suggesting that it may be closely related to protein hydrophobicity. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：681 / 683

页数：3

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