Thermal Effects on Fast Skeletal Myosins from Alaska Pollock, White Croaker, and Rabbit in Relation to Gel Formation

ABSTRACT Thermodynamic properties in differential scanning calorimetry (DSC) and changes in viscoelasticity upon heating of myosins from white croaker, Alaska pollock, and rabbit fast muscles were investigated in relation to their thermal gel formation abilities. Alaska pollock myosin unfolded in a...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science 2003-06, Vol.68 (5), p.1573-1577
Hauptverfasser:	Fukushima, H., Satoh, Y., Nakaya, M., Ishizaki, S., Watabe, S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences DSC Fish Fish and seafood industries Food industries Food science Fundamental and applied biological sciences. Psychology gel formation loss modulus Meat and meat product industries myosin Proteins Rabbits storage modulus Thermodynamics
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	ABSTRACT Thermodynamic properties in differential scanning calorimetry (DSC) and changes in viscoelasticity upon heating of myosins from white croaker, Alaska pollock, and rabbit fast muscles were investigated in relation to their thermal gel formation abilities. Alaska pollock myosin unfolded in a wide temperature range of 19 to 69°C as revealed by DSC, whereas rabbit myosin unfolded in very narrow range of 32 to 56°C. Thermal unfolding of white croaker myosin occurred in an intermediate temperature range of 30 to 60°C. Viscoelastic properties determined as storage modulus, G′, and loss modulus, G″, reflected differences observed in DSC for the 3 myosins.
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.2003.tb12293.x