Partial characterization of a low-molecular-mass fraction with cryoprotectant activity from jumbo squid (Dosidicus gigas) mantle muscle
Freezing conditions affect fish muscle protein functionality due to its denaturation/aggregation. However, jumbo squid (Dosidicus gigas) muscle protein functionality remains stable even after freezing, probably due to the presence of low-molecular-mass compounds (LMMC) as cryoprotectants.
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001065360/Details |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 1 ; str. 39-47 |
| Glavni autori: | Álvarez-Armenta, Andrés (Author), Carvajal-Millán, Elizabeth, Pacheco-Aguilar, Ramón, García-Sánchez, Guillermina, Márquez-Ríos, Enrique, Scheuren-Acevedo, Susana M., Ramirez-Suarez, Juan C. |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.01.19.5848 Hrčak Food technology and biotechnology (Online) |
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| 003 | HR-ZaNSK | ||
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| 008 | 200603s2019 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17113/ftb.57.01.19.5848 | |
| 035 | |a (HR-ZaNSK)001065360 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b eng |b hrv | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 664 |2 2011 | |
| 100 | 1 | |a Álvarez-Armenta, Andrés |4 aut | |
| 245 | 1 | 0 | |a Partial characterization of a low-molecular-mass fraction with cryoprotectant activity from jumbo squid (Dosidicus gigas) mantle muscle |h [Elektronička građa] / |c Andrés Álvarez-Armenta, Elizabeth Carvajal-Millán, Ramón Pacheco-Aguilar, Guillermina García-Sánchez, Enrique Márquez-Ríos, Susana María Scheuren-Acevedo, Juan Carlos Ramírez-Suárez. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 45 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a Freezing conditions affect fish muscle protein functionality due to its denaturation/aggregation. However, jumbo squid (Dosidicus gigas) muscle protein functionality remains stable even after freezing, probably due to the presence of low-molecular-mass compounds (LMMC) as cryoprotectants. | ||
| 520 | |a Zamrzavanje utječe na funkcionalnost proteina ribe uslijed njihove denaturacije i agregacije. Usprkos tome, funkcionalnost strukturnih proteina Humboldtove lignje (Dosidicus gigas) ostaje ista i nakon zamrzavanja, vjerojatno zbog prisutnosti spojeva male molekularne mase s krioprotektivnim svojstvom. Zbog toga smo pomoću Fourier transformirane infracrvene spekroskopije (FTIR) ispitali frakciju male molekularne mase (<1 kDa) koja je topljiva u vodi, izdvojenu iz plašta Humbodtove lignje. Iz dobivenih spektara određeni su maseni udjeli ukupnih ugljikohidrata, slobodnih monosaharida, slobodnih aminokiselina i amonijevog klorida. Svojstvo krioprotekcije i kriostabilnost proteina kojima pridonose spojevi male molekularne mase ispitani su diferencijalnom pretražnom kalorimetrijom. | ||
| 653 | 0 | |a Humboltova lignja |a Mišić lignje |a Miofibrilarni protein |a Monosaharidi |a Slobodne aminokiseline |a Kriostabilnost | |
| 700 | 1 | |a Carvajal-Millán, Elizabeth |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Pacheco-Aguilar, Ramón |4 aut | |
| 700 | 1 | |a García-Sánchez, Guillermina |4 aut | |
| 700 | 1 | |a Márquez-Ríos, Enrique |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Scheuren-Acevedo, Susana M. |4 aut | |
| 700 | 1 | |a Ramirez-Suarez, Juan C. |4 aut | |
| 773 | 0 | |t Food technology and biotechnology (Online) |x 1334-2606 |g 57 (2019), 1 ; str. 39-47 |w nsk.(HR-ZaNSK)000484955 | |
| 981 | |b Be2019 |b B03/19 | ||
| 998 | |b dalo2006 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17113/ftb.57.01.19.5848 |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/218876 |y Hrčak |
| 856 | 4 | 0 | |u http://www.ftb.com.hr/images/pdfarticles/2019/January-March/FTB-57-39.pdf |y Food technology and biotechnology (Online) |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |