Enthalpy-entropy compensation in the denaturation of proteins of bovine masseter and cutaneous trunci.

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  • Author(s): Kang J;Kang J; Solis Rueda KA; Solis Rueda KA
  • Source:
    Meat science [Meat Sci] 2022 Feb; Vol. 184, pp. 108688. Date of Electronic Publication: 2021 Sep 29.
  • Publication Type:
    Letter
  • Language:
    English
  • Additional Information
    • Source:
      Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE
    • Publication Information:
      Publication: <200?>- : Oxford : Elsevier
      Original Publication: Barking, Essex, Eng., Applied Science Publishers
    • Subject Terms:
      Entropy* ; Protein Denaturation*; Muscle Proteins/*chemistry ; Red Meat/*analysis; Animals ; Calorimetry, Differential Scanning ; Cattle ; Cooking ; Muscle, Skeletal/chemistry
    • Abstract:
      Thermal properties of muscles are of great interest in meat science. A recent article (Vaskoska et al., 2021) examines the thermal denaturation of proteins in bovine muscles, masseter and cutaneous trunci, by measuring the enthalpy and melting temperature of the denaturation. In the present article, we report the numerical values of entropy in the denaturation of proteins. Furthermore, we describe a characteristic phenomenon, enthalpy-entropy compensation in the denaturation of bovine proteins. To our knowledge, this is the first observation of the compensation in situ condition. The analysis shown in this paper may develop a new approach in meat science by introducing a new parameter, entropy, that is rarely reported in relation to differential scanning calorimetry results in this field of research. Therefore, it may enhance our understanding of the thermal properties of meat from a physical chemistry perspective.
      (Copyright © 2021 Elsevier Ltd. All rights reserved.)
    • Contributed Indexing:
      Keywords: Biophysics; Cooking; Fiber; Meat physical properties; Protein stability; Thermal analysis
    • Accession Number:
      0 (Muscle Proteins)
    • Publication Date:
      Date Created: 20211016 Date Completed: 20211208 Latest Revision: 20211214
    • Publication Date:
      20240104
    • Accession Number:
      10.1016/j.meatsci.2021.108688
    • Accession Number:
      34655999