Myoglobin Post-Translational Modifications Influence Color Stability of Beef Longissimus Lumborum
نویسندگان
چکیده
Post-translational modifications (PTM) of proteins play critical roles in biological processes. PTM muscle influence meat quality. Nonetheless, myoglobin (Mb) and their impact on fresh beef color stability have not been characterized yet. Therefore, our objectives were to identify Mb longissimus lumborum during postmortem aging characterize stability. The muscles from 9 (n = 9) carcasses (24 h postmortem) subjected wet for 0, 7, 14, 21 d. At the end each wet-aging period, steaks fabricated. One steak analyses was immediately frozen at ?80°C, whereas other assigned refrigerated storage darkness under aerobic packaging. Instrumental biochemical attributes evaluated day 3, or 6 storage. analyzed using two-dimensional electrophoresis tandem mass spectrometry. Surface redness (a* value), stability, concentration decreased (P < 0.05) upon aging. Gel image identified spots with similar molecular weight (17 kDa) but different isoelectric pH. Tandem spectrometry multiple (phosphorylation, methylation, carboxymethylation, acetylation, 4-hydroxynonenal alkylation) these isoforms. amino acids susceptible phosphorylation serine (S), threonine (T), tyrosine, detected lysine (K), arginine (R), histidine residues. Additionally, distal (position 64), heme found be alkylated. Overall, increased aging-induced PTM, especially those occurring close hydrophobic pocket, could disrupt tertiary structure, affinity, compromise oxygen binding capacity, leading beef. Furthermore, K45, K47, K87 unique non-aged beef, R31, T51, K96, K98, S121, R139, K147 aged counterparts, indicating that used as novel biomarkers
منابع مشابه
Myoglobin Chemistry and Modifications that Influence (Color and) Color Stability
Myoglobin is a heme-containing protein that participates in aerobic metabolism in antemortem muscle by storing and/or delivering oxygen. Several scholarly reviews have been devoted to the chemical characterization of myoglobin and its effect on meat color (Faustman and Cassens, 1990; Renerre, 2000; Mancini and Hunt, 2005). this review will re-confirm the criticality of heme properties as they r...
متن کاملSampling and aging effects on beef longissimus color stability measurements1
The present study was conducted to determine the repeatability of color stability measurements and to evaluate relationships among color stability data collected under differing sampling and aging protocols. Beef (Bos taurus) carcasses (n = 100) were selected at grading in a commercial facility, after which a LM steak was removed from the 13th rib of each carcass and immediately placed in simul...
متن کاملSampling and aging effects on beef longissimus color stability measurements.
The present study was conducted to determine the repeatability of color stability measurements and to evaluate relationships among color stability data collected under differing sampling and aging protocols. Beef (Bos taurus) carcasses (n = 100) were selected at grading in a commercial facility, after which a LM steak was removed from the 13th rib of each carcass and immediately placed in simul...
متن کاملPost-translational modifications of tubulin
Microtubules are the largest filamentous components of the eukaryotic cytoskeleton. In spite of their extraordinary level of structural conservation, microtubules fulfill a vast range of different functions in cells. How this functional diversity is achieved remains an open question; however, recent advances point towards post-translational modifications (PTMs) of tubulin as a potent mechanism ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Meat and muscle biology
سال: 2021
ISSN: ['2575-985X']
DOI: https://doi.org/10.22175/mmb.11689