Change in muscle fibre protein structure following salting process assessed by synchrotron deep UV fluorescence microspectroscopy

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Saïd Abou El Karam , Anne Duconseille , Annie Vénien , Christine Ravel , Hugo Chauvet , Frederic Jamme , Matthieu Réfrégiers , Thierry Astruc
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引用次数: 0

Abstract

Samples of pork teres major muscle were salted and tumbled with 0.9 %, 1.3 % & 1.9 % sodium chloride respectively. The emission fluorescence (exc. 275 nm) of intramuscular connective tissue and of muscle fibre subtypes I, IIA and IIB-IIX was investigated by Synchrotron deep UV fluorescence microspectroscopy in order to characterize the change of the macromolecular structure of proteins. On emission spectra, tryptophan fluorescence was predominant and an additional peak assigned to dityrosine was detected around 395 nm. The fluorescence emission spectra vary depending on salt level both on intramuscular connective tissue and muscle fibres which subtypes were discriminated for one animal among the set of four. This result is encouraging in the perspective of developing sensors for meat evolution during the salting process. However, no noticeable prediction law linking the fibre autofluorescence to salt level could be deduced.
同步深紫外荧光显微光谱法测定盐渍过程中肌纤维蛋白质结构的变化
用0.9 %,1.3 % &;1.9 %氯化钠。用同步深紫外荧光显微光谱法研究了肌内结缔组织和肌纤维亚型I、IIA和IIB-IIX的发射荧光(exc. 275 nm),以表征蛋白质大分子结构的变化。在发射光谱上,色氨酸荧光是主要的,在395 nm附近检测到一个附加峰分配给二酪氨酸。荧光发射光谱的变化取决于盐水平的肌肉内结缔组织和肌肉纤维,其中亚型被区分为四种动物中的一种。这一结果是令人鼓舞的,在盐渍过程中开发肉类进化传感器的角度。然而,没有明显的预测规律将纤维自身荧光与盐水平联系起来。
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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