Some physico-chemical, functional and rheological properties of actomyosin from green mussel ( Perna viridis)

• Published in: Food research international Vol. 39; no. 9; pp. 992 - 1001
• Main Authors: Binsi, P.K., Shamasundar, B.A., Dileep, A.O.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.11.2006; Elsevier
• Subjects: Actomyosin; Biological and medical sciences; Fish and seafood industries; Food industries; Fundamental and applied biological sciences. Psychology; Green mussel; Perna viridis; Rheological properties; Actomyosin; Green mussel; Rheological properties; Shellfish; Mussel; Bivalvia; Invertebrata; Mollusca; Green
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2006.07.008

The physico-chemical and rheological properties of fresh actomyosin from green mussel ( Perna viridis) have been evaluated. Amino acid profile of actomyosin revealed a relatively high proportion of glutamic acid, alanine, tryptophan and aspartic acid. Ultraviolet absorption spectra of actomyosin solution showed a maximum absorbance in the wavelength region of 270–280 nm indicating presence of aromatic amino acid residues. Dynamic viscoelastic behavior of actomyosin revealed the ability to form network during heating, however, the strength of network appeared to be weak as given by frequency sweep of the heat set gel. The flow behavior of actomyosin solution indicated pseudoplastic behavior at different concentrations and temperatures. Casson and Herschel-Bulkley models were used to evaluate flow behavior of actomyosin and revealed maximum yield stress value at 30 mg/ml at 40 °C.