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Differences in thermostable actin profile of goat meat as observed in two-dimensional gel electrophoresis (2DE)


Citation

Zainal Abidin, Siti Aimi Sarah and Karsani, Saiful Anuar and Ismail, Amin and Khairil Mokhtar, Nur Fadhilah and Sazili, Awis Qurni (2013) Differences in thermostable actin profile of goat meat as observed in two-dimensional gel electrophoresis (2DE). International Food Research Journal, 20 (2). pp. 897-901. ISSN 1985-4668; ESSN: 2231-7546

Abstract

Different heat treatments, (1) chilled, 4°C (2) boiled at 100°C for 30 min and (3) autoclaved at 121°C at 15 psi for 20 min were employed on goat meat to mimic domestic and industrial cooking. The effects on intensity of actin proteins was observed using two-dimensional gel electrophoresis where significant differences (p>0.05) were observed in the spot intensity between chilled and boiled samples, similarly in chilled and autoclaved samples. However, no significant difference was observed between boiled and autoclaved samples. The slight changes observed in the cooking of meat confirmed that actin protein is susceptible to denaturation cause by heat. MALDI-TOF/TOF analysis revealed the peptide-mass fingerprint between positions 21 - 374 that not affected by heat treatment. Peptides from this position merit the candidature of actin as putative thermostable marker for detecting goat meat (chevon) in food product.


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Additional Metadata

Item Type: Article
Divisions: Halal Products Research Institute
Faculty of Agriculture
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Actin; Chevon; Heat treatment; Longissimus muscle; MALDI-TOF/TOF
Depositing User: Najah Mohd Ali
Date Deposited: 10 Dec 2015 03:01
Last Modified: 10 Dec 2015 03:01
URI: http://psasir.upm.edu.my/id/eprint/41066
Statistic Details: View Download Statistic

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