Research Topics
| Hordur G KristinssonSummaryAffiliation: University of Florida Country: USA Publications
| Collaborators
|
Detail Information
Publications
Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refoldingHordur G Kristinsson
Laboratory of Aquatic Food Biomolecular Research, Aquatic Food Products Program, Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida 32611, USA
J Agric Food Chem 51:7187-96. 2003..The acid and alkali processes therefore lead to substantial changes in the globular part of the myosin molecule and perhaps more importantly to different molecular changes in myosin, depending on which pH treatment is employed...- Effect of filtered wood smoke treatment on chemical and microbial changes in mahi mahi filletsHordur G Kristinsson
Laboratory for Aquatic Food Biomolecular Research, Aquatic Food Products Program, Dept of Food Science and Human Nutrition, Univ of Florida, Gainesville, FL 32611, USA
J Food Sci 72:C016-24. 2007..05) shelf life over the untreated products. The shelf life was, however, compromised when microbial levels increased; that is, the process did not mask microbial spoilage; the spoilage did become evident in the sensory trials... - Acid-induced unfolding of flounder hemoglobin: evidence for a molten globular state with enhanced pro-oxidative activityHordur G Kristinsson
Laboratory of Aquatic Food Biomolecular Research, Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida 32611, USA
J Agric Food Chem 50:7669-76. 2002.... - Properties of tilapia carboxy- and oxyhemoglobin at postmortem pHHordur G Kristinsson
Laboratory of Aquatic Food Biomolecular Research, Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida 32611, USA
J Agric Food Chem 53:3643-9. 2005..The pro-oxidative activity of CO-Hb was significantly (p < 0.01) reduced in a linoleic acid micelle system compared to that of Oxy-Hb, while smaller differences in activity were seen in a washed cod and tilapia muscle model system... - The effect of acid and alkali unfolding and subsequent refolding on the pro-oxidative activity of trout hemoglobinHordur G Kristinsson
Laboratory of Aquatic Food Biomolecular Research, Aquatic Food Products Program, Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida 32611, USA
J Agric Food Chem 52:5482-90. 2004..These results clearly show that for muscle protein extraction/isolation processes requiring highly alkaline or acidic conditions, alkaline conditions are preferred if the lipid oxidation originating from hemoglobin is to be minimized... - Changes in trout hemoglobin conformations and solubility after exposure to acid and alkali pHHordur G Kristinsson
Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida 32611, USA
J Agric Food Chem 52:3633-43. 2004..These results show that proper control of unfolding and refolding time and ionic strength in processes using highly acidic or alkaline conditions can minimize loss of hemoglobin solubility... - Effect of low and high pH treatment on the functional properties of cod muscle proteinsHordur G Kristinsson
Laboratory of Aquatic Food Biomolecular Research, Aquatic Food Products Program, Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida 32611, USA
J Agric Food Chem 51:5103-10. 2003..The results also show that improvements in functionality were directly linked to the extent of partial unfolding of myosin on acid and alkali unfolding and refolding... - Antioxidative activity of protein hydrolysates prepared from alkaline-aided channel catfish protein isolatesAnn E Theodore
Laboratory of Aquatic Food Biomolecular Research, Aquatic Food Products Program, Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida 32611, USA
J Agric Food Chem 56:7459-66. 2008..In a washed muscle model system, the ability of catfish protein hydrolysates and their corresponding supernatants to inhibit the formation of TBARS increased with an increase in the degree of hydrolysis... - Radical scavenging and reducing ability of tilapia (Oreochromis niloticus) protein hydrolysatesSivakumar Raghavan
Laboratory of Aquatic Food Biomolecular Research, Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida 32611, USA
J Agric Food Chem 56:10359-67. 2008..These results shed light on the in vitro ROS scavenging ability of alkali solubilized tilapia protein hydrolysates, as well as potential nutraceutical use of these hydrolysates... - Antioxidative efficacy of alkali-treated tilapia protein hydrolysates: a comparative study of five enzymesSivakumar Raghavan
Laboratory of Aquatic Food Biomolecular Research, Department of Food Science and Human Nutrition, University of Florida, Gainesville 32611, USA
J Agric Food Chem 56:1434-41. 2008..Enzymatic hydrolysis decreased the size of tilapia protein hydrolysates and, in general, tilapia protein hydrolysates with low molecular weights were better antioxidants than those with high molecular weights... - Conformational and rheological changes in catfish myosin as affected by different acids during acid-induced unfolding and refoldingSivakumar Raghavan
Laboratory of Aquatic Food Biomolecular Research, Aquatic Food Products Program, Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida 32611, USA
J Agric Food Chem 55:4144-53. 2007..5. The conditions that would result in maximum myosin denaturation and maximum G' were unfolding of myosin at pH 1.5 using Cl- (from HCl) followed by refolding at pH 7.3 and subsequent addition of 0.6 M NaCl... - Hemoglobin-mediated oxidation of washed minced cod muscle phospholipids: effect of pH and hemoglobin sourceIngrid Undeland
Department of Chemistry and Bioscience Food Science, Chalmers University of Technology, Box 5401, S 402 29 Göteborg, Sweden
J Agric Food Chem 52:4444-51. 2004..It is suggested that a biological reason for the species differences was their adaptations to different depths/water temperatures... - Effects of fish heme protein structure and lipid substrate composition on hemoglobin-mediated lipid oxidationMark P Richards
Department of Animal Sciences, Meat Science and Muscle Biology Laboratory, University of Wisconsin Madison, 1805 Linden Drive West, Madison, Wisconsin 53706, USA
J Agric Food Chem 55:3643-54. 2007..Apparently, these high temperatures denature both trout and tilapia Hb to such an extent that any differences in conformational stability observed at lower temperatures were negated...