The effect of adenosine triphosphate, inorganic pyrophosphate and inorganic tripolyphosphate on the stability of cod myosin

Denaturation of fish proteins during frozen storage: role of formaldehyde

Proteins of fish muscle undergo chemical and physical changes during frozen storage which may result in, under certain conditions (i.e. long periods of storage, poor freezing practices, temperature fluctuations, etc), loss of quality, reflected mainly by an unacceptable texture as well as an undesirable flavour, odour and colour. In frozen gadoid fish species, most of these changes are caused by the production of formaldehyde in the muscle. Formaldehyde is produced, along with dimethylamine, by the enzymatic reduction of trimethylamine oxide (TMAO). Many aspects of formaldehyde production by TMAO demethylase (TMAOase) have been studied throughout the last decade. In addition, different approaches have been used to investigate the effect of formaldehyde production on protein denaturation and the associated muscle textural changes. Some insight into the reaction between protein and formaldehyde has clarified the possible mechanism of formaldehyde-mediated denaturation. However, evidence of covalent bonding between proteins and formaldehyde, to form crosslinks, has not explained fully the changes observed in fish proteins during frozen storage. The study of cold-induced denaturation of proteins might give new clues for further investigation of the problem. The implications of formaldehyde in toxicological and nutritional issues is also reviewed, as general concern about the safety of food products is a growing field in food science. Finally, different approaches have been proposed to avoid the detrimental action of formaldehyde during frozen storage of gadoid fish; they are some of the practical applications of the knowledge acquired after years of study of different workers in the field.

Purification of fish muscle myosin heavy chain and quantification of the specific polyribosome-bound polypeptide

A purification procedure for fish myosin heavy chain is described. The protein was injected into rabbits for production of antibodies. The specificity of the antibodies was determined by immunoblotting. The enzyme-linked immunosorbent assay technique was applied to quantify myosin heavy chain bound to isolated polyribosomes of epaxial muscle from fish.

Functionality of muscle proteins in gelation mechanisms of structured meat products

Recent advances in muscle biology concerning the discoveries of a large variety of proteins have been described in this review. The existence of polymorphism in several muscle proteins is now well established. Various isoforms of myosin not only account for the difference in physiological functions and biochemical activity of different fiber types or muscles, but also seem to differ in functional properties in food systems. The functionality of various muscle proteins, especially myosin and actin in the gelation process in modal systems which simulate structured meat products, is discussed at length. Besides, the role of different subunits and subfragments of myosin molecule in the gelation mechanism, and the various factors affecting heat-induced gelation of actomyosin in modal systems are also highlighted. Finally, the areas which need further investigation in this discipline have been suggested.

Preparation of frog myosin. Isolation and characterization of the light chains

Frog myosin can be prepared with a good yield by precipitation of a high ionic strength extract between I 0.20 and 0.05 or by ammonium sulphate fractionation of actomyosin in the presence of Mg-ATP. Two alkali light chains, LC1 and LC3, along with one DTNB light chain LC2 have been isolated by chromatography on ion exchange cellulose after urea dissociation. A supplementary light chain LC1d present in variable amounts from one preparation to the other corresponds to a proteolysis product of LC1. Their stoichiometry, molecular weight, amino acid composition, isoelectric point and peptide map have been determined. Their general proportions and structural properties show many similarities with rabbit skeletal muscle light chains. Amino acid compositions and peptide maps confirm that the additional band LC1d comes from a proteolytic degradation affecting the N-terminal part of LC1.

Structural properties of frog muscle myosin

Frog myosin is a labile molecule, undergoing irreversible aggregation and rapid loss of ATPase; however, a procedure is described which provides highly purified myosin, with stable solubility and enzymatic properties, from skeletal muscle of Rana catesbeiana. Frog myosin contains heavy chains and light chains 1, 2, and 3. Light chain 3 is present in excess over light chain 1, and light chain 2 may occur as either, or both, of 2 closely migrating bands. On two-dimensional electrophoresis, light chain 1 generates an isoelectric component with pK 5.60; light chain 2 generates a complex pattern with 3 or 4 major components; and light chain 3 generates 2 major components with pK 5.00 and 4.92. The same subunit composition is obtained for frogs acclimated at 25 and 5 degrees C; however, proteolytic artifacts may occur in myosin preparations purified in the absence of protease inhibitors, especially in warm-acclimated frogs.

Protein changes in frozen fish

Storage of frozen fish brings about a decrease of extractability of myofibrillar proteins. There is also deterioration of the texture and functional properties of the flesh. In model systems, aggregation of myosin, actin, tropomyosin, and whole myofibrils have been described. These changes are caused by concurrent action of partial dehydration due to the freezing out of water, exposure of the proteins to inorganic salts which are concentrated in the remaining nonfrozen fluid, interactions with free fatty acids liberated from phospholipids and with lipid oxidation products, and cross-linking by formaldehyde produced in some species of fish as a result of enzymic decomposition of trimethylamine oxide. The extent of protein alterations increases with time and temperature of storage as well as with advanced disintegration of the tissues and intermixing of their components. The role played by the individual factors and the significance of different types of bonds, i.e., hydrophobic adherences, ionic bonds, and covalent cross-links in particular cases are not yet fully disclosed. Retardation of the deteriorative changes of proteins in frozen fish is possible by avoiding high storage temperatures and oxidation of lipids, removing hematin compounds and other constituents promoting cross-linking reactions, and by adding cryoprotectors like sugars, several organic acids, amino acids, or peptides.