Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef

Detalhes bibliográficos
Autor(a) principal: BAMPI,Marlene
Data de Publicação: 2016
Outros Autores: SERENO,Alberto Mariano, SCHMIDT,Franciny Campos, LAURINDO,João Borges
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400694
Resumo: Abstract The objective of this research was to evaluate the ability and efficiency of different software tools for the deconvolution of DSC thermograms of protein denaturation in salted beef. The salted samples were obtained by immersing beef pieces in NaCl solutions with concentrations of 20, 50, 100 and 330 g NaCl L-1 of water for 48 hours at 10 °C. The raw beef were used as control samples. Three software tools were considered: (i) Pyris7, (ii) OriginPro v.8, and (iii) Solver tool from MS-Excel. These computer programs were used for estimating the thermal denaturation temperature of myosin, sarcoplasmic proteins, and actin, as well as the value of denaturation enthalpy of these proteins. Based on the results obtained, we concluded that the model developed and programmed in MS-Excel showed better agreement with the data found in literature than the results obtained with the Pyris and OriginPro tools.
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spelling Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beefmeatproteindenaturation temperatureDSCAbstract The objective of this research was to evaluate the ability and efficiency of different software tools for the deconvolution of DSC thermograms of protein denaturation in salted beef. The salted samples were obtained by immersing beef pieces in NaCl solutions with concentrations of 20, 50, 100 and 330 g NaCl L-1 of water for 48 hours at 10 °C. The raw beef were used as control samples. Three software tools were considered: (i) Pyris7, (ii) OriginPro v.8, and (iii) Solver tool from MS-Excel. These computer programs were used for estimating the thermal denaturation temperature of myosin, sarcoplasmic proteins, and actin, as well as the value of denaturation enthalpy of these proteins. Based on the results obtained, we concluded that the model developed and programmed in MS-Excel showed better agreement with the data found in literature than the results obtained with the Pyris and OriginPro tools.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400694Food Science and Technology v.36 n.4 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.10016info:eu-repo/semantics/openAccessBAMPI,MarleneSERENO,Alberto MarianoSCHMIDT,Franciny CamposLAURINDO,João Borgeseng2016-12-15T00:00:00Zoai:scielo:S0101-20612016000400694Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-12-15T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef
title Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef
spellingShingle Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef
BAMPI,Marlene
meat
protein
denaturation temperature
DSC
title_short Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef
title_full Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef
title_fullStr Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef
title_full_unstemmed Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef
title_sort Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef
author BAMPI,Marlene
author_facet BAMPI,Marlene
SERENO,Alberto Mariano
SCHMIDT,Franciny Campos
LAURINDO,João Borges
author_role author
author2 SERENO,Alberto Mariano
SCHMIDT,Franciny Campos
LAURINDO,João Borges
author2_role author
author
author
dc.contributor.author.fl_str_mv BAMPI,Marlene
SERENO,Alberto Mariano
SCHMIDT,Franciny Campos
LAURINDO,João Borges
dc.subject.por.fl_str_mv meat
protein
denaturation temperature
DSC
topic meat
protein
denaturation temperature
DSC
description Abstract The objective of this research was to evaluate the ability and efficiency of different software tools for the deconvolution of DSC thermograms of protein denaturation in salted beef. The salted samples were obtained by immersing beef pieces in NaCl solutions with concentrations of 20, 50, 100 and 330 g NaCl L-1 of water for 48 hours at 10 °C. The raw beef were used as control samples. Three software tools were considered: (i) Pyris7, (ii) OriginPro v.8, and (iii) Solver tool from MS-Excel. These computer programs were used for estimating the thermal denaturation temperature of myosin, sarcoplasmic proteins, and actin, as well as the value of denaturation enthalpy of these proteins. Based on the results obtained, we concluded that the model developed and programmed in MS-Excel showed better agreement with the data found in literature than the results obtained with the Pyris and OriginPro tools.
publishDate 2016
dc.date.none.fl_str_mv 2016-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400694
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400694
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.10016
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.36 n.4 2016
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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