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