{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["9(9)"],"submitter":["Elgamouz A"],"pubmed_abstract":[": Protein denaturation in frozen minced fillets (Ehrenberg's Snapper), stored at -25°C was studied; 50.0 mg biomass/50g mince fillets treated with cinnamon, cumin, turmeric, garlic, ginger and 25.0 mg of vitamin C were used to slow protein denaturation. FT-IR stretching vibration of Amide-A (?NH) at 3300 cm-1; Amide-I stretching (?C=O) between 1600-1690 cm-1 and Amide-II stretching (?CN) and bending (?NH) between 1480 and 1575cm-1 were used as marker peaks. Garlic was the most significant (P ?0.01) in controlling the rate of protein denaturation when ?NH was used as a marker peak. DSC analysis showed that turmeric presented the highest effect on delaying the denaturation of sarcoplasmic proteins with a ?H0=73.7J/g followed by garlic-treated mince fillets ?H0=70.1J/g. All spices used were efficient in stopping the denaturation of myosin with the highest ?H0=769.3 J/g registered for cinnamon-treated mince fillets. Actin was less vulnerable to denaturation in comparison to myosin and sarcoplasmic proteins."],"journal":["Biomolecules"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC6770199"],"repository":["biostudies-literature"],"pubmed_title":["The Effects of Storage on Quality and Nutritional Values of Ehrenberg's Snapper Muscles (Lutjanus Ehrenbergi): Evaluation of Natural Antioxidants Effect on the Denaturation of Proteins."],"pmcid":["PMC6770199"],"pubmed_authors":["Zahri M","Almehdi A","Bajou K","Elgamouz A","Alsaidi A","Alsaidi R"],"additional_accession":[]},"is_claimable":false,"name":"The Effects of Storage on Quality and Nutritional Values of Ehrenberg's Snapper Muscles (Lutjanus Ehrenbergi): Evaluation of Natural Antioxidants Effect on the Denaturation of Proteins.","description":": Protein denaturation in frozen minced fillets (Ehrenberg's Snapper), stored at -25°C was studied; 50.0 mg biomass/50g mince fillets treated with cinnamon, cumin, turmeric, garlic, ginger and 25.0 mg of vitamin C were used to slow protein denaturation. FT-IR stretching vibration of Amide-A (?NH) at 3300 cm-1; Amide-I stretching (?C=O) between 1600-1690 cm-1 and Amide-II stretching (?CN) and bending (?NH) between 1480 and 1575cm-1 were used as marker peaks. Garlic was the most significant (P ?0.01) in controlling the rate of protein denaturation when ?NH was used as a marker peak. DSC analysis showed that turmeric presented the highest effect on delaying the denaturation of sarcoplasmic proteins with a ?H0=73.7J/g followed by garlic-treated mince fillets ?H0=70.1J/g. All spices used were efficient in stopping the denaturation of myosin with the highest ?H0=769.3 J/g registered for cinnamon-treated mince fillets. Actin was less vulnerable to denaturation in comparison to myosin and sarcoplasmic proteins.","dates":{"release":"2019-01-01T00:00:00Z","publication":"2019 Sep","modification":"2020-10-01T07:03:25Z","creation":"2019-11-07T08:06:21Z"},"accession":"S-EPMC6770199","cross_references":{"pubmed":["31480807"],"doi":["10.3390/biom9090442"]}}