COMPARING THE EFFECT OF HEAT ON TROPOMYOSIN ISOFORMS PATTERNS FROM WATER BUFFALO AND WILD BOAR MEAT BY TWO-DIMENSIONAL GEL ELECTROPHORESIS

Authors

  • NADIAH MAT JUNOH Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
  • MOHD HAFIS YUSWAN Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
  • SHUHAIMI MUSTAFA Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
  • AMALIA MOHD HASHIM Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
  • ROZI MOHAMED Department of Forest Management, Faculty of Forestry, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
  • SHIOU YIH LEE Department of Forest Management, Faculty of Forestry, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
  • NAZIA ABDUL MAJID Institute of Biological Science, University of Malaya, 50603 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia
  • SITI AIMI SARAH Food Science and Technology Program, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
  • DHILIA UDIE LAMASUDIN Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Cell & Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

Keywords:

Meat, tropomyosin isoforms, spot volume, proteomic approaches

Abstract

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.

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Published

31-05-2019

How to Cite

MAT JUNOH, N. ., YUSWAN, M. H., MUSTAFA, S. ., MOHD HASHIM, A. ., MOHAMED, R., LEE, S. Y. ., ABDUL MAJID, N. ., SARAH, S. A. ., & LAMASUDIN, D. U. (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), 131–139. Retrieved from https://jms.mabjournal.com/index.php/mab/article/view/1910

Issue

Vol. 48 No. 2 (2019): Special Issue: The International Halal Ecosystem Conference (IHEC) 2018

Section

Research Articles
Copyright & Licensing

Any reproduction of figures, tables and illustrations must obtain written permission from the Chief Editor (wicki@ukm.edu.my). No part of the journal may be reproduced without the editor’s permission

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