Raman spectroscopic study of changes in fish actomyosin during setting.
Actomyosins (AMs) isolated from tilapia, lemon sole, ling cod, and rock fish were heated at 40 degrees C, and structural changes in AMs were investigated using Raman spectroscopy to elucidate low-temperature gelling phenomenon, that is, "setting", of surimi. The following conformational transitions were observed in lemon sole, ling cod, and rock fish gels during setting: a slow unfolding of alpha-helix and exposure of hydrophobic amino acid residues occurring in long-time incubation at 40 degrees C, thereby forming hydrophobic interactions among AM molecules. In addition, the most frequent conformation in disulfide bonds was gauche-gauche-trans (g-g-t) form in the set gel. On the other hand, tilapia AM did not form a gel with heating at 40 degrees C, its alpha-helical structure in the myosin being far more stable than that of the other species. The heat resistance of the tight alpha-helix may prevent the gelation of tilapia AM. It is, therefore, likely that the unfolding of the alpha-helix of myosin is a prerequisite for gelation of AM during setting.
Ogawa
M
M
Food, Nutrition and Health, Faculty of Agricultural Sciences, University of British Columbia, Vancouver, Canada.
Nakamura
S
S
Horimoto
Y
Y
An
H
H
Tsuchiya
T
T
Nakai
S
S
D000205:Actomyosin / Q000032:analysis*; D000818:Animals; D005399:Fishes; D005511:Food Handling / Q000379:methods; D005782:Gels; D007564:Japan; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D011487:Protein Conformation; D017433:Protein Structure, Secondary; D013059:Spectrum Analysis, Raman / Q000379:methods; D017210:Tilapia
D005782:Gels; D000205:Actomyosin