Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis
Tropomyosin is one of the most abundant proteins in meat; however, very little is known about it due to the lack of scientific literature. In this study, the spot volume of tropomyosin (TPM) isoforms, TPM2 and TPM1, in meat from water buffalo and wild boar subjected to various cook treatments were...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2019
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| Online Access: | http://journalarticle.ukm.my/14677/ http://journalarticle.ukm.my/14677/1/48_02_19.pdf |
| _version_ | 1848813614088060928 |
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| author | Nadiah Mat Junoh, Mohd Hafis Yuswan, Shuhaimi Mustafa, Amalia Mohd Hashim, Rozi Mohamed, Lee, Shiou Yih Nazia Abdul Majid, Siti Aimi Sarah, Dhilia Udie Lamasudin, |
| author_facet | Nadiah Mat Junoh, Mohd Hafis Yuswan, Shuhaimi Mustafa, Amalia Mohd Hashim, Rozi Mohamed, Lee, Shiou Yih Nazia Abdul Majid, Siti Aimi Sarah, Dhilia Udie Lamasudin, |
| author_sort | Nadiah Mat Junoh, |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | Tropomyosin is one of the most abundant proteins in meat; however, very little is known about it due to the lack of scientific
literature. In this study, the spot volume of tropomyosin (TPM) isoforms, TPM2 and TPM1, in meat from water buffalo and
wild boar subjected to various cook treatments were compared. We hypothesized that primary structures of the tropomyosin
isoforms from both species would remain stable despite the application of heat. Proteins extracted from the treated meats
were analyzed using two-dimensional gel electrophoresis and mass spectrometry. A Kruskal-Wallis test showed that there
were no significant differences in protein spot volumes for all treatments; however, a significant difference was observed
between species. Changes in the amino acid sequence of TPM1 were observed between the two species, indicating that the
isoforms could be used as thermostable proteins or peptide markers for species identification because of their resistance to
high temperatures. |
| first_indexed | 2025-11-15T00:20:59Z |
| format | Article |
| id | oai:generic.eprints.org:14677 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:20:59Z |
| publishDate | 2019 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:146772020-05-27T01:04:07Z http://journalarticle.ukm.my/14677/ Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis Nadiah Mat Junoh, Mohd Hafis Yuswan, Shuhaimi Mustafa, Amalia Mohd Hashim, Rozi Mohamed, Lee, Shiou Yih Nazia Abdul Majid, Siti Aimi Sarah, Dhilia Udie Lamasudin, Tropomyosin is one of the most abundant proteins in meat; however, very little is known about it due to the lack of scientific literature. In this study, the spot volume of tropomyosin (TPM) isoforms, TPM2 and TPM1, in meat from water buffalo and wild boar subjected to various cook treatments were compared. We hypothesized that primary structures of the tropomyosin isoforms from both species would remain stable despite the application of heat. Proteins extracted from the treated meats were analyzed using two-dimensional gel electrophoresis and mass spectrometry. A Kruskal-Wallis test showed that there were no significant differences in protein spot volumes for all treatments; however, a significant difference was observed between species. Changes in the amino acid sequence of TPM1 were observed between the two species, indicating that the isoforms could be used as thermostable proteins or peptide markers for species identification because of their resistance to high temperatures. Penerbit Universiti Kebangsaan Malaysia 2019-05 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/14677/1/48_02_19.pdf Nadiah Mat Junoh, and Mohd Hafis Yuswan, and Shuhaimi Mustafa, and Amalia Mohd Hashim, and Rozi Mohamed, and Lee, Shiou Yih and Nazia Abdul Majid, and Siti Aimi Sarah, and Dhilia Udie Lamasudin, (2019) Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis. Malaysian Applied Biology, 48 (2). pp. 131-139. ISSN 0126-8643 http://www.mabjournal.com/index.php?option=com_content&view=article&id=921&catid=59:current-view&Itemid=56 |
| spellingShingle | Nadiah Mat Junoh, Mohd Hafis Yuswan, Shuhaimi Mustafa, Amalia Mohd Hashim, Rozi Mohamed, Lee, Shiou Yih Nazia Abdul Majid, Siti Aimi Sarah, Dhilia Udie Lamasudin, Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis |
| title | Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis |
| title_full | Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis |
| title_fullStr | Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis |
| title_full_unstemmed | Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis |
| title_short | Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis |
| title_sort | comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis |
| url | http://journalarticle.ukm.my/14677/ http://journalarticle.ukm.my/14677/ http://journalarticle.ukm.my/14677/1/48_02_19.pdf |