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  • 1970-1974  (2)
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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– Effects of postmortem storage of rabbit muscle at 25° on the properties of α-actinin and tropomyosin-troponin-containing fractions prepared from this muscle were studied. Postmortem storage did not affect the amount of α-actinin or tropomyosin-troponin that could be extracted from rabbit myofibrils by water washes or by a 3-day, pH 8.5, low-ionic strength extraction. Myosin B prepared from postmortem muscle underwent turbidity development much faster than myosin B prepared from muscle immediately after death. This increased rate of turbidity development was probably not due to postmortem changes in α-actinin, since the ability of α-actinin to accelerate the ATPase (for abbreviations used in this paper, see list under References) activity or the turbidity response of reconstituted actomyosin suspensions gradually decreased, rather than increased, during postmortem storage. However, even after 14 days postmortem at 25°α-actinin retained some activity in both the ATPase and turbidity tests. Moreover, the increased rate of turbidity development of postmortem myosin B was probably not due to degradation of the tropomyosin-troponin complex, since postmortem storage affected the activity of this complex only slightly and, even after 14 days post-mortem, the tropomyosin-troponin complex still conferred some Ca++-sensitivity on reconstituted actomyosin suspensions. Myosin B prepared from postmortem muscle did not contain more active α-actinin than myosin B prepared from muscle immediately after death, but the F-actin-tropomyosin-troponin interaction was gradually weakened during postmortem storage without any evident degradation of F-actin and the tropomyosin-troponin complex themselves. The weakened F-actin-tropomyosin-troponin interaction probably caused loss of Ca++-sensitivity in myosin B prepared from postmortem muscle. Results of this study indicate that postmortem changes in α-actinin and the tropomyosin-troponin complex per se are not the primary cause of postmortem modification in the actin-myosin interaction.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– A study was done on the effects of in vitro storage of purified α-actinin, troponin, tropomyosin, and the tropomyosin-troponin complex on the activity of these protein fractions in the ATPase and superprecipitation assays. Storage was done at various combinations of temperatures between 0 and 40°C and pH values between 5.7 and 7.0. Even after 40 hr of storage, activities of purified tropomyosin and the tropomyosin-troponin complex were not affected by any combination of temperature and pH included in this study, but activities of purified α-actinin and troponin were almost completely lost after 16 hr at 40°C and pH 5.7. Storage for 40 hr at low pH (5.7) and low temperatures (0°C) did not affect the activity of either α-actinin or troponin, but 40 hr of storage at high temperatures (40°C) and neutral pH caused some loss in activity for both these proteins. This loss of activity caused by 40°C, pH 7.0 storage was much more noticeable in the case of troponin than in the case of α-actinin. Storage periods of 40 hr or longer were required before any loss of α-actinin activity could be detected at pH 7.0 and 40°C. Since most meat animal carcasses are chilled soon after exsanguination and attain muscle temperatures of 25°C or lower before the pH falls below 6.2, it is probable that α-actinin and tropomyosin-troponin activity remain almost unchanged in meat handled through normal market channels. However, myofibrillar tissue in those porcine animals whose musculature undergoes a very rapid post-mortem decline in pH so that values of 5.7 or less are reached while muscle temperatures are still 37°C or higher may lose much of its α-actinin and tropomyosin-troponin activity during the first 24 hr post-mortem.
    Type of Medium: Electronic Resource
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