Hordur G Kristinsson

Summary

Affiliation: University of Florida
Country: USA

Publications

  1. ncbi request reprint Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding
    Hordur 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
  2. ncbi request reprint Effect of filtered wood smoke treatment on chemical and microbial changes in mahi mahi fillets
    Hordur 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
  3. ncbi request reprint Acid-induced unfolding of flounder hemoglobin: evidence for a molten globular state with enhanced pro-oxidative activity
    Hordur 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
  4. ncbi request reprint Properties of tilapia carboxy- and oxyhemoglobin at postmortem pH
    Hordur 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
  5. ncbi request reprint The effect of acid and alkali unfolding and subsequent refolding on the pro-oxidative activity of trout hemoglobin
    Hordur 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
  6. ncbi request reprint Changes in trout hemoglobin conformations and solubility after exposure to acid and alkali pH
    Hordur G Kristinsson
    Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida 32611, USA
    J Agric Food Chem 52:3633-43. 2004
  7. ncbi request reprint Effect of low and high pH treatment on the functional properties of cod muscle proteins
    Hordur 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
  8. doi request reprint Antioxidative activity of protein hydrolysates prepared from alkaline-aided channel catfish protein isolates
    Ann 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
  9. doi request reprint Radical scavenging and reducing ability of tilapia (Oreochromis niloticus) protein hydrolysates
    Sivakumar 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
  10. doi request reprint Antioxidative efficacy of alkali-treated tilapia protein hydrolysates: a comparative study of five enzymes
    Sivakumar 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

Collaborators

Detail Information

Publications14

  1. ncbi request reprint Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding
    Hordur 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...
  2. ncbi request reprint Effect of filtered wood smoke treatment on chemical and microbial changes in mahi mahi fillets
    Hordur 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...
  3. ncbi request reprint Acid-induced unfolding of flounder hemoglobin: evidence for a molten globular state with enhanced pro-oxidative activity
    Hordur 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
    ....
  4. ncbi request reprint Properties of tilapia carboxy- and oxyhemoglobin at postmortem pH
    Hordur 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...
  5. ncbi request reprint The effect of acid and alkali unfolding and subsequent refolding on the pro-oxidative activity of trout hemoglobin
    Hordur 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...
  6. ncbi request reprint Changes in trout hemoglobin conformations and solubility after exposure to acid and alkali pH
    Hordur 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...
  7. ncbi request reprint Effect of low and high pH treatment on the functional properties of cod muscle proteins
    Hordur 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...
  8. doi request reprint Antioxidative activity of protein hydrolysates prepared from alkaline-aided channel catfish protein isolates
    Ann 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...
  9. doi request reprint Radical scavenging and reducing ability of tilapia (Oreochromis niloticus) protein hydrolysates
    Sivakumar 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...
  10. doi request reprint Antioxidative efficacy of alkali-treated tilapia protein hydrolysates: a comparative study of five enzymes
    Sivakumar 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...
  11. ncbi request reprint Conformational and rheological changes in catfish myosin as affected by different acids during acid-induced unfolding and refolding
    Sivakumar 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...
  12. doi request reprint 17β-Hydroxyestra-4,9,11-trien-3-one (Trenbolone) preserves bone mineral density in skeletally mature orchiectomized rats without prostate enlargement
    Sean C McCoy
    Geriatric Research, Education and Clinical Center, VA Medical Center, Gainesville, FL 32608, USA
    Bone 51:667-73. 2012
    ..These findings indicate that TREN may be an advantageous agent for future clinical trials evaluating agents capable of preventing bone loss resulting from androgen deficiency...
  13. ncbi request reprint Hemoglobin-mediated oxidation of washed minced cod muscle phospholipids: effect of pH and hemoglobin source
    Ingrid 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...
  14. ncbi request reprint Effects of fish heme protein structure and lipid substrate composition on hemoglobin-mediated lipid oxidation
    Mark 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...