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A proteomic based assessment on changes in myofirbrillar proteins of goat longissimus muscle as affected by heat treatments


Citation

Zainal Abidin, Siti Aimi Sarah and Karsani, Saiful Anuar and Ismail, Amin and Khairil Mokhtar, Nur Fadhilah and Sazili, Awis Qurni (2014) A proteomic based assessment on changes in myofirbrillar proteins of goat longissimus muscle as affected by heat treatments. The Journal of Animal and Plant Sciences, 24 (2). pp. 406-412. ISSN 1018-7081

Abstract / Synopsis

The present study examined the effect of different heat treatments; (1) chilled, (2) boiled at 100°C for 30 min, and (3) autoclaved at 121°C at 15 psi for 20 min, on the expression of goat skeletal muscle proteins using two-dimensional gel electrophoresis. The molecular weight (MW) and isoelectric point (pI) of heat stable proteins were characterised followed by identification of the proteins by MALDI-TOF/TOF mass spectrometry. There were 153 protein spots obtained in the boiled samples, while only 46 protein spots were observed in the autoclaved samples. Thirteen spots that exhibited high intensity of protein were chosen from the autoclaved sample for MALDI-TOF/TOF mass spectrometry analysis. The putative heat stable proteins identified were myosin light chain (MLC), actin, tropomyosin (TPM), troponin T (TnT), myoglobin, and creatine kinase. The Proc-GLM analysis revealed that the heat treatments have resulted in significant differences in spot intensities of actin, troponin T (TnT), myoglobin, and creatine kinase with no significant changes noted in other proteins.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Agriculture
Halal Products Research Institute
Publisher: Pakistan Agricultural Scientists Forum
Keywords: Goat meat; Heat treatments; Myofibrillar protein; 2-dimensional electrophoresis; MALDI-TOF/TOF
Depositing User: Nabilah Mustapa
Date Deposited: 21 Jun 2015 09:43
Last Modified: 11 Nov 2015 15:04
URI: http://psasir.upm.edu.my/id/eprint/36235
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