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Featured researches published by Marcos Crupkin.


Comparative Biochemistry and Physiology B | 1992

Electron microscopical and biochemical studies of actomyosin from pre- and post-spawned hake

Sara I. Roura; Jorge Pecci Saavedra; Raúl E. Trucco; Marcos Crupkin

Abstract 1. 1. The ultrastructure of actomyosin obtained from pre- and post-spawned hake was investigated. 2. 2. A characteristic arrowhead structure was found on actomyosin filaments obtained from post-spawned hake. 3. 3. The protein obtained from pre-spawned fish showed a loss of the filamentous structure. 4. 4. The loss of the filamentous structure in actomyosin from pre-spawned hake was related to a decreased affinity between myosin and actin.


Comparative Biochemistry and Physiology B | 1992

Action of Triton X-100 on the biochemical and functional properties of hake (Merluccius hubbsi) myofibrils

Sara I. Roura; Adriana L. Goldemberg; Raúl E. Trucco; Marcos Crupkin

Abstract 1. 1. The effects of Triton X-100 on the kinetic of Mg2+-ATPase and the functional properties of hake myofibrils were investigated. 2. 2. Triton X-100 increased the Hill coefficient to 1.5 in an allosteric type of reaction for the myofibrillar Mg2+-ATPase. 3. 3. Triton X-100 reduced the viscosity and the ATP response of myosin B and changed the contractile response of myofibrils. 4. 4. These changes would be due to the action of Triton X-100 on actin-myosin interacting sites.


Journal of Shellfish Research | 2011

Influence of the Capture Method on the Physicochemical and Functional Properties of Myofibrillar Proteins of Fin from Frozen, Stored Squid (Illex argentinus)

Lorena A. Mignino; Marcos Crupkin; Maria E. Paredi

ABSTRACT n The physicochemical and functional properties of actomyosin from fins of frozen, stored squid caught either by jigging machines (AME1) or by trawling (AME2) were investigated. At time 0 SDS-PAGE, 10% of AMEl and AME2 showed the characteristic polypeptide bands of myofibrillar proteins and two components of 155 kDa and 55 kDa. Both the degradation of the myosin heavy chain and an increase in the 155-kDa component occurred earlier in AME2. Irrespective of the capture method used, no significant changes in protein solubility and a decrease (P < 0.05) in reduced viscosity were observed in both AMEl and AME2. Surface hydrophobicity (SoANS) of AMEl increased (P < 0.05) during the first month of storage and remained unchanged thereafter. The SoANS of AME2 was unchanged. The initial value of SoANS of AME2 was higher than that of AMEl. The emulsion activity index and the emulsion stability of AME2 increased (P < 0.05) during the first month of storage, whereas the emulsion activity index and emulsion stability of AMEl remained unchanged during the frozen storage period. These results indicate that the capture method influences the rate of autolysis and the functional properties of myofibrillar proteins of fin from frozen, stored squid.


Comparative Biochemistry and Physiology B | 1973

Incorporation of 32P during early amphibian embryogenesis

Marcos Crupkin; Carlos A. Barassi; Nicolas G. Bazan

Abstract 1. 1. The incorporation of 32 P during early embryogenesis was surveyed and a comparative study was made with neural phosphoproteins. 2. 2. In oocytes and in blastulas 90 per cent of the 32 P was incorporated into the acid-soluble fraction and 4 per cent into phosphoproteins. 3. 3. An increase of incorporation into phospholipids was found from oocyte (1·5 per cent) to blastula (4·5 per cent). Since this level did not change a 64 per cent rise in specific radioactivity was observed. 4. 4. The high content of phosphoprotein in the egg and blastula contrasted with a low level in the retina and brain. However, the specific radioactivity in the retina and brain was seven and sixteen times higher respectively than that in the unfertilized oocyte.


Journal of Food Science | 1988

Gelling Properties of Actomyosin from Pre‐ and Post‐Spawning Hake (Merluccius hubbsi)

Viviana E. Beas; Marcos Crupkin; Raúl E. Trucco


Journal of the Science of Food and Agriculture | 1979

Effect of storing hake (Merluccius merluccius hubbsi) on ice on the viscosity of the extract of soluble muscle protein

Marcos Crupkin; Carlos A. Barassi; Celina B. Martone; Raúl E. Trucco


Journal of Food Biochemistry | 2005

LIPID CHANGES IN FROZEN STORED FILLETS FROM PRE‐ AND POSTSPAWNED HAKE (MERLUCCIUS HUBBSI MARINI)

Hugo Roldán; Sara I. Roura; Claudia Montecchia; Olinda Pérez Borla; Marcos Crupkin


Journal of the Science of Food and Agriculture | 1982

Effect of post-rigor fish storage on ice on physicochemical properties of actomyosin†

Marcos Crupkin; Carlos A. Barassi; Jose M. Arguello; Raúl E. Trucco


Journal of the Science of Food and Agriculture | 1982

Seasonal variation in the viscosity of the extracts of muscle proteins of hake (Merluccius hubbsi) stored on ice

Carlos A. Barassi; Marcos Crupkin; Celina B. Martone; Raúl E. Trucco


Journal of Field Robotics | 2013

Proteolytic Activity in Actomyosinfrom Mantle and Fin of Squid (Illexargentinus) Stored at 2-4°C. Influence on the Physicochemical and Functional Properties of the Protein

Lorena. A. Mignino; Marcos Crupkin; María E. Paredi

Collaboration


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Raúl E. Trucco

INTI International University

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Carlos A. Barassi

Universidad Nacional del Sur

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Maria E. Paredi

National Scientific and Technical Research Council

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Sara I. Roura

Facultad de Ciencias Exactas y Naturales

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Celina B. Martone

INTI International University

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Nicolas G. Bazan

Louisiana State University

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Adriana L. Goldemberg

Facultad de Ciencias Exactas y Naturales

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Jorge Pecci Saavedra

Facultad de Ciencias Exactas y Naturales

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Lorena. A. Mignino

National Scientific and Technical Research Council

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Mariana Romina Pagano

National Scientific and Technical Research Council

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