Conformational and rheological changes of high-pressure processing treated rabbit myosin subfragments during heating

被引:6
作者
Xue, Zhao [1 ]
Wang, Mengyao [1 ]
Chen, Xing [2 ,3 ]
Xu, Xinglian [1 ]
Zhou, Guanghong [1 ]
机构
[1] Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Key Lab Meat Proc & Qual Control, MOA,MOE,Key Lab Anim Prod Proc,Coll Food Sci & Te, Nanjing, Peoples R China
[2] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
[3] Jiangnan Univ, Sch Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
基金
中国国家自然科学基金;
关键词
Myosin subfragments; High pressure processing; Structural properties; Rheological properties; HYDROSTATIC-PRESSURE; FUNCTIONAL-PROPERTIES; TILAPIA MYOSIN; GELATION; GELS; AGGREGATION; MEROMYOSIN; MECHANISM; MEAT; PH;
D O I
10.1016/j.lwt.2019.108994
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Rabbit skeletal (M. psoas) myosin subunits, heavy meromyosin (HMM) and light meromyosin (LMM), were purified and treated by high pressure processing (HPP). The HPP (100, 200 and 300 MPa)-modified myosin subunits were subjected to thermal treatment (25-70 degrees C), during which their conformational and rheological properties were explored. The turbidity of all HMM and LMM samples slightly improved from 25 to 55 degrees C, and then sharply increased from 55 degrees C to 70 degrees C (from). Pressure >= 200 MPa changed the structural properties of HMM, exhibited as more exposed hydrophobic and sulfhydryl patches, whereas the increase of hydrophobicity induced by heating decelerated afterwards. The LMM portion exhibited inferior heating stability. Upon heating, both pressurized and nontreated HMM showed similar trends of changes of secondary structure, which included the reduction of a-helices and the increase of (1-structures. Only a slight change of secondary structure occurred on LMM after HPP, indicating a higher resistance of LMM on HPP than HMM. These findings suggested that a moderate denaturation generated by HPP would not affect the thermal behavior of myosin subfragments, while pressures of >= 200 MPa might lead to disadvantageous rheological properties by mediating the thermophysical properties of HMM.
引用
收藏
页数:8
相关论文
共 30 条
  • [1] [Anonymous], 2003, THESIS
  • [2] The mechanism of high pressure-induced gels of rabbit myosin
    Cao, Yingying
    Xia, Tianlan
    Zhou, Guanghong
    Xu, Xinglian
    [J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2012, 16 : 41 - 46
  • [3] Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat
    Chan, Jacky T. Y.
    Omana, Dileep A.
    Betti, Mirko
    [J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2011, 12 (03) : 216 - 225
  • [4] Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods
    Chen, Xing
    Tume, Ronald Keith
    Xiong, Youling
    Xu, Xinglian
    Zhou, Guanghong
    Chen, Conggui
    Nishiumi, Tadayuki
    [J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2018, 58 (17) : 2981 - 3003
  • [5] Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan
    Chen, Xing
    Chen, Cong-gui
    Zhou, Yan-zi
    Li, Pei-jun
    Ma, Fei
    Nishiumi, Tadayuki
    Suzuki, Atsushi
    [J]. FOOD HYDROCOLLOIDS, 2014, 40 : 262 - 272
  • [6] RHEOLOGICAL PARAMETERS AS PREDICTORS OF PROTEIN FUNCTIONALITY - A MODEL STUDY USING MYOFIBRILS OF DIFFERENT FIBER-TYPE COMPOSITION
    EGELANDSDAL, B
    MARTINSEN, B
    AUTIO, K
    [J]. MEAT SCIENCE, 1995, 39 (01) : 97 - 111
  • [7] The solubility and conformational characteristics of porcine myosin as affected by the presence of L-lysine and L-histidine
    Guo, X. Y.
    Peng, Z. Q.
    Zhang, Y. W.
    Liu, B.
    Cui, Y. Q.
    [J]. FOOD CHEMISTRY, 2015, 170 : 212 - 217
  • [8] Role of Heavy Meromyosin in Heat-Induced Gelation in Low Ionic Strength Solution Containing l-Histidine
    Hayakawa, Toru
    Yoshida, Yuri
    Yasui, Masanori
    Ito, Toshiaki
    Wakamatsu, Jun-ichi
    Hattori, Akihito
    Nishimura, Takanori
    [J]. JOURNAL OF FOOD SCIENCE, 2015, 80 (08) : C1641 - C1645
  • [9] FORMATION OF 2 TYPES OF GELS FROM BOVINE MYOSIN
    HERMANSSON, AM
    HARBITZ, O
    LANGTON, M
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1986, 37 (01) : 69 - 84
  • [10] Heat-induced structural changes and aggregation of walleye pollack myosin in the light meromyosin region
    Higuchi, T
    Ojima, T
    Nishita, K
    [J]. FISHERIES SCIENCE, 2002, 68 (05) : 1145 - 1150