title: Modification of the heat-setting characteristics of myosin by pressure treatment.
abstract: The effect on the heat-setting characteristics of myosin of pressure treatment up to 150 MPa at 0 to 40°C has been assessed by measuring the work done in inserting a plunger into samples after heating them at up to 70°C. The response depended upon the ionic strength and the pH of the myosin suspension, and the intensity and duration of pressure treatment. It was most pronounced at pressures of 75 MPa or greater applied for some minutes to myosin in 0·2-0·3m NaCl at about pH 6. It is suggested that the alteration in heat-setting properties is due to depolymerization, under pressure, of myosin filaments accompanied by a conformational change of the monomer so that it reaggregates in a different manner upon release of pressure.
authors: CSIRO Division of Food Research, Meat Research Laboratory, PO Box 12, Cannon Hill, Queensland 4170, Australia.
authors: T
authors: T
authors: Suzuki
authors: J J
authors: JJ
authors: Macfarlane