Liberation of actin from actomyosin in meats heated to 65 °C
Liberation of actin from actomyosin in meats heated to 65 °C
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DOI：
10.1016/j.meatsci.2008.09.008
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发表时间：
2009-03-01
期刊：
影响因子：
7.1
通讯作者：
Matsuishi, Masanori
中科院分区：
文献类型：
--
作者：
Okitani, Akihiro;Ichinose, Naoki;Matsuishi, Masanori
本研究调查了在各种肌肉以及鱿鱼外套膜肌肉加热过程中，在诸如用于肉类真空烹饪的60℃等温度下，肌动蛋白是否会从肌原纤维中释放出来。使用先前用于鱿鱼肌肉的检测方法，在扇贝横纹闭壳肌中检测到了肌动蛋白的释放，但在牛肉、猪肉或鸡肉中未检测到。该方法是通过在中性pH值下，将加热后的肌肉在0.2M KCl中匀浆，离心后在上清液中用SDS - PAGE检测释放的肌动蛋白。然而，通过一种新的检测方法在牛肉、猪肉和鸡肉中检测到了肌动蛋白的释放。该方法是将加热后的肌肉在略呈碱性pH值的0.6M KCl或NaCl中匀浆，并在搅拌下于4℃保持16小时，之后将匀浆用水稀释三倍并离心以获得含有释放的肌动蛋白的上清液。这种新方法表明，牛肉、猪肉和鸡肉在65℃加热时肌动蛋白释放明显，但在80℃时几乎不发生释放。因此，与在较高温度下烹饪的肉类相比，肌动蛋白从肌原纤维中释放可能有助于真空烹饪的肉类（在低温下长时间加热的肉类）具有更好的嫩度。（C）2008爱思唯尔有限公司。保留所有权利。
This study investigated whether actin liberation from myofibrils occurs during the heating of various muscles, as well as squid mantle muscle at temperatures, such as 60 degrees C, employed for vacuum cooking of meats. Actin liberation was demonstrated in scallop striated adductor muscle, but not in beef, pork, or chicken, using the detection method previously employed with squid muscle, in which liberated actin was detected with SDS-PAGE, in the supernatant obtained by centrifugation of the homogenate of heated muscle in 0.2 M KCl at a neutral pH. However, actin liberation was demonstrated in beef, pork and chicken by a new detection method, in which heated muscle was homogenized in 0.6 M KCl or NaCl at a slightly alkaline pH and maintained at 4 degrees C for 16 h with stirring, after which the homogenate was diluted three times with water and centrifuged to obtain the supernatant containing the liberated actin. This new method indicated that actin liberation in beef, pork, and chicken was marked by heating at 65 degrees C, but scarcely induced at 80 degrees C. Thus, the liberation of actin from myofibrils may contribute to the greater tenderness of vacuum-cooked meat (meat heated at a low temperature for long time), as compared with meat prepared by cooking at a higher temperature. (C) 2008 Elsevier Ltd. All rights reserved.