High-pressure processing-induced conformational changes during heating affect water holding capacity of myosin gel
High-pressure processing-induced conformational changes during heating affect water holding capacity of myosin gel
复制标题
加热过程中高压加工引起的构象变化影响肌球蛋白凝胶的持水能力
DOI：
10.1111/ijfs.13327
复制
发表时间：
2017
影响因子：
3.3
通讯作者：
Zhou Guanghong
中科院分区：
文献类型：
--
作者：
Wang Mengyao;Chen Xing;Zou Yufeng;Chen Hongqiang;Xue Siwen;Qian Chang;Wang Peng;Xu Xinglian;Zhou Guanghong
This study aimed to investigate the effects of high-pressure processing (HPP) (0.1-400 MPa for 9 min) on the water holding capacity (WHC) of heat-induced rabbit myosin gel and structural changes during thermal treatment (25–75 °C). HPP at 100 MPa significantly increased the WHC (P< 0.05) and formed more regular and homogeneous three-dimensional network. Myosin tails at 100 MPa unfolded completely during the thermal treatment, which was beneficial to form a high WHC gel network. However, myosin pressurised at 200 MPa and above formed a weak gel. Their heads were already aggregated before heating, preventing from subsequent thermal denaturation and aggregation. With the temperature increasing, unfolding of myosin tails was not sufficient for a filamentous network formation. These results suggested that HPP could modify the myosin structure and affect the gel formation during heating. The 100 MPa was the optimum pressure level for the WHC of rabbit myosin gel.
