FN Archimer Export Format
PT J
TI Study of the interaction of fish myosin with the products of lipid oxidation: The case of aldehydes
BT 
AF CHOPIN, Christine
   KONE, Matenin
   SEROT, Thierry
AS 1:1;2:1;3:2;
FF 1:PDG-DOP-DCN-STAM;2:;3:PDG-DOP-DCN-STAM;
C1 IFREMER, F-44311 Nantes 3, France.
   ENITIAA, F-4432 Nantes, France.
C2 IFREMER, FRANCE
   ENITIAA, FRANCE
SI NANTES
SE PDG-DOP-DCN-STAM
IN WOS Ifremer jusqu'en 2018
   copubli-france
   copubli-univ-france
IF 3.052
TC 14
UR https://archimer.ifremer.fr/doc/2007/publication-2676.pdf
LA English
DT Article
DE ;SPME;Interactions;Aldehydes;Fish myosin
AB The aim of this study was to assess the modifications of fish myosin induced by interactions with four aldehydes: hexanal, 2-hexenal, 2,4-hexadienal, and 2,6-nonadienal. These compounds are generated during lipid oxidation and are known to have an impact on the functional properties of proteins.  The interactions between protein and aldehydes were highlighted by measuring the content of aldehydes in the gaseous phase by the SPME-GC technique. Results show that the partition of aldehydes between the proteinaceous system and the gas phase decreases with time, except for hexanal. This decrease is proportional to the number of carbons and double bonds.  The reaction between myosin and unsaturated aldehydes induces a decrease in the free sulfhydryl and amino groups of the protein and the formation of dityrosine. The solubility of myosin is significantly affected by the presence of unsaturated aldehydes. All the modifications increase with increasing numbers of carbons and double bonds in the aldehydes.  
PY 2007
PD SEP
SO Food Chemistry
SN 0308-8146
PU Elsevier
VL 105
IS 1
UT 000248900500017
BP 126
EP 132
DI 10.1016/j.foodchem.2007.03.058
ID 2676
ER

EF