Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy study

Rozita Vaskoska, Annie Vénien, Minh Ha, Jason D. White, Ranjith R. Unnithan, Thierry Astruc, Robyn D. Warner

    Research output: Contribution to journalArticlepeer-review

    Abstract

    The changes in secondary structure of proteins with heating were characterised and compared for bovine masseter (fibre type I) and cutaneous trunci (fibre type II) muscles by Differential Scanning Calorimetry (DSC) and Fourier Transform InfraRed (FTIR) microspectroscopy. Heating led to a decrease in α- helices, and an increase in aggregated strands, random coils and aromatic side chains in the muscle fibres of both muscles. In the intramuscular connective tissue (IMCT) of both muscles, a decrease in α- helix, turn and unordered structures was complemented with an increase in aggregated strands. At temperatures <60 ◦C, the greater thermal denatur-ation of proteins in cutaneous trunci than in masseter (FTIR), supported by a myosin associated peak at 55.8 ◦C for cutaneous trunci and no peak for masseter (DSC), indicates that myosin in type II fibres is more sensitive to thermal denaturation than myosin in type I fibres and this should be considered in thermal meat processing.
    Original languageEnglish
    Article number128544
    Pages (from-to)1-11
    Number of pages11
    JournalFood Chemistry
    Volume343
    Early online date04 Nov 2020
    DOIs
    Publication statusE-pub ahead of print - 04 Nov 2020

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