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

• Published in: Journal of food science Vol. 68; no. 5; pp. 1573 - 1577
• Main Authors: Fukushima, H., Satoh, Y., Nakaya, M., Ishizaki, S., Watabe, S.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.06.2003; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: 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; Rabbit meat; Viscoelasticity; Edible fish; Heat treatment; Meat product; Mechanical properties; Gelatinization; storage modulus; gel formation; DSC; Myosin; Animal protein; Muscle; Rheological properties; loss modulus
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2003.tb12293.x

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.