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Structural Properties of Aggregates from Frozen Stored Hake Muscle Proteins
Author(s) -
Careche M.,
García M.L.,
Herrero A.,
Solas M.T.,
Carmona P.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08823.x
Subject(s) - raman spectroscopy , chemistry , hake , asparagine , lysine , glutamine , arginine , sodium dodecyl sulfate , aspartic acid , crystallography , biophysics , amino acid , biochemistry , fish <actinopterygii> , biology , physics , fishery , optics
Raman spectroscopy and electron microscopy were used to examine the structural properties of sodium dodecyl sulfate‐mercaptoethanol‐unextractable aggregates formed during the frozen storage of hake muscle. Our results showed that: (a) the unextractable residue consisted of thick filaments, which appeared connected and aggregated, forming a network; (b) the protein backbone adopted a conformational structure rich in β‐sheets; and (c) Raman spectroscopy revealed for the 1st time the presence of symmetrical stretching v CH 2 bands, whose frequencies are consistent with the presence of lysine‐arginine and/or lysine‐glutamine/asparagine bridges in the aggregates.