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• W1974051356 abstract "Differential scanning calorimetry(DSC) was used to evaluate thermal denaturation of muscle proteins from beef, pork and lamb rib eye, and from chicken breast and thigh. The mammalian and the chicken thigh muscles exhibited three endothermic transitions with peak temperature maxima (Tm) near 58, 66 and 79°C, but the precise Tm's were species and pH dependent. Studies of protein fractions from chicken thigh indicated that the second transition was due to the combined effects of thermal denaturation of sarcoplasmic and connective tissue proteins and the third transition was due to actin. Chicken breast muscle demonstrated a complex thermal curve with five peaks at 57, 62, 67, 72 and 79°C (Tm). The middle three peaks were attributed to connective tissue and sarcoplasmic proteins. Myofibrils isolated from the mammalian and chicken thigh muscles gave two endothermic transitions near 60 and 70°C, whereas, chicken breast myofibrils exhibited three transitions at 53, 61 and 69°C (Tm). Differences in thermal properties of proteins between white and red muscles of chicken were greater than those between muscles obtained from the several species. À l'aide de la calorimétrie par balayage différentielle (DSC) on a évalué la denaturation thermique de protéines musculaires de noix de côtes de boeuf, de carrés de porc et d'agneau, et de poitrine et de cuisse de poulet. Les muscles de mammifères et de cuisse de poulet ont produit trois transitions endothermiques avec des pics maximums de température (Tm) près de 58, 66 et 79°C, mais les Tms précis furent dépendants de l'espèce et du pH. Des études des fractions protéiques de cuisse de poulet indiquèrent que la deuxième transition fut causée par les effets combinés de la denaturation thermique des protéines des tissus sarcoplasmiques et conjonctifs et la troisième transition fut attribuée à l'actine. Le muscle de poitrine de poulet démontra une courbe thermique complexe avec cinq pics à 57, 62, 67, 72 et 79°C (Tm). Les trois pics du centre furent attribués au tissu conjonctif et aux protéines sarcoplasmiques. Les myofibrilles isolées des muscles de mammifères et de cuisse de poulet donnèrent deux transitions endothermiques près de 60 et 70°C tandis que les myofibrilles de poitrine de poulet produisirent trois transitions à 53, 61, et 69° (Tm). Les différences dans les propriétés thermiques des protéines entre les muscles de poulet blanc et rouge furent plus grandes que celles entre les muscles d'espèces différentes." @default.
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• W1974051356 date "1987-12-01" @default.
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• W1974051356 title "Thermal Denaturation of Muscle Proteins From Different Species and Muscle Types as Studied by Differential Scanning Calorimetry" @default.
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