title: Thermal denaturation of Turkey breast myosin under different conditions: Effect of temperature and pH, and reversibility of the denaturation.
abstract: The thermal denaturation and renaturation of turkey breast myosin (TBM) under different conditions of pH and temperature was evaluated by circular dichroism. TBM unfolds upon heating, and the degree of unfolding was dependent on the pH and temperature. The transition temperature (T(m)) of TBM at pH values of 6 and 12 was found to be 40°C, suggesting that TBM is more temperature sensitive than other myosins. Full reversibility of the thermal denaturation of TBM was usually present when TBM was heated for 5-30 min at 40°C for 5 min at 50°C and incubated for 24 h at 4°C.
authors: Department of Food Science, University of British Columbia, Vancouver, BC, Canada V6T 1W5.
authors: G E
authors: GE
authors: Arteaga
authors: S
authors: S
authors: Nakai