title: Heat-induced denaturation and aggregation of actomyosin and myosin from yellowcheek carp during setting.
abstract: Thermal inactivation kinetics of Ca²⁺-ATPase, changes in turbidity and rheological properties of actomyosin and myosin from yellowcheek carp during setting at different temperatures were investigated. Actomyosin and myosin setting at 40-45 °C exhibited greater extent and more rapid Ca²⁺-ATPase inactivation compared to at 25-30 °C. Formation of protein aggregates and three-dimensional network structures of actomyosin and myosin at 25-30 °C was far less than those at 40-45 °C. Thermal stability of actomyosin was higher than that of myosin as revealed by its higher activation energy for the inactivation of Ca²⁺-ATPase. Actomyosin and myosin also exhibited different dynamic rheological properties, especially when the setting temperatures were 40 and 45 °C.
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National Engineering Laboratory for Rice and By-products Further Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004, PR China.
authors.forename: Yuqin
authors.initials: Y
authors.lastname: Ding
authors.forename: Ru
authors.initials: R
authors.lastname: Liu
authors.forename: Jianhua
authors.initials: J
authors.lastname: Rong
authors.forename: Shanbai
authors.initials: S
authors.lastname: Xiong
mesh_terms: D000205:Actomyosin / Q000737:chemistry*; D000818:Animals; D000252:Calcium-Transporting ATPases / Q000737:chemistry; D002347:Carps; D005396:Fish Products / Q000032:analysis*; D029941:Fish Proteins / Q000737:chemistry*; D006358:Hot Temperature; D007700:Kinetics; D009218:Myosins / Q000737:chemistry*; D011489:Protein Denaturation
chemical_list: D029941:Fish Proteins; D000205:Actomyosin; D009218:Myosins; D000252:Calcium-Transporting ATPases
keywords: Actomyosin; Aggregation; Denaturation; Myosin; Setting; Yellowcheek carp