Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota) |
| |
| Authors: | Siriporn Riebroy Soottawat Benjakul Wonnop Visessanguan Ulf Erikson Turid Rustad |
| |
| Affiliation: | 1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand;2. National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Paholyothin Road, Klong 1, Klong Luang, Pathumthani 12120, Thailand;3. SINTEF Fisheries and Aquaculture, Processing Technology, 7465 Trondheim, Norway;4. Department of Biotechnology, Faculty of Natural Science and Technology, Norwegian University of Science and Technology, N-7491 Trondheim, Norway |
| |
| Abstract: | Physicochemical and rheological properties of myosin from Atlantic cod and burbot during acid-induced gelation at room temperature (22–23 °C) by d-gluconic acid-δ-lactone (GDL) were monitored. Turbidity and particle size of both myosins increased and salt soluble content decreased when pH decreased, suggesting the formation of protein aggregates caused by acidification. The formation of disulphide bonds in myosin gelation was induced by acid. Ca2+-ATPase activity of myosin decreased (p < 0.05), while surface hydrophobicity increased during acidification (p < 0.05). Furthermore, the decreases in maximum transition temperature (Tmax) and the denaturation enthalpies (ΔH) were found in both myosins. During acidification, the increases in storage modulus (G′) and loss modulus (G″) of myosin were observed (p < 0.05), revealing the formation of elastic gel matrix. Thus, gelation of myosin from Atlantic cod and burbot could take place under acidic pH via denaturation and aggregation. However, myosin from Atlantic cod was generally more favourable to gelation than was burbot myosin. |
| |
| Keywords: | Myosin Acid-induced gelation Aggregation Atlantic cod Burbot |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
