title: Effect of CaCl2 on denaturation and aggregation of silver carp myosin during setting.
abstract: The effect of CaCl2 on denaturation and aggregation of silver carp myosin incubated at 40 °C was investigated by circular dichroism spectroscopy, surface hydrophobicity (S0-ANS), total sulfhydryl (SH) group content, zeta potential, turbidity, z-average diameter (dz), and dynamic rheological analysis. During setting at 40 °C, both CaCl2 and heating induced conformational changes of the fish myosin, and exposure of more hydrophobic amino acid residues and free SH groups, followed by myosin aggregation via hydrophobic interactions and disulfide bonds. Additionally, turbidity and dz of myosin increased significantly with increasing CaCl2 concentration, and the added CaCl2 further increased the extent and rate of aggregation of myosin by promoting the formation of Ca bridges. Myosin with 60 mM CaCl2 showed the maximal G' value and the highest rate of G' development. However, the G' value would decrease with an excessive amount of CaCl2 (100 mM).
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.
authors.forename: Dan
authors.initials: D
authors.lastname: Jia
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.
authors.forename: Juan
authors.initials: J
authors.lastname: You
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Hu
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China. Electronic address: liuru@mail.hzau.edu.cn.
authors.forename: Ru
authors.initials: R
authors.lastname: Liu
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China. Electronic address: xiongsb@mail.hzau.edu.cn.
authors.forename: Shanbai
authors.initials: S
authors.lastname: Xiong
mesh_terms: D000818:Animals; D002122:Calcium Chloride / Q000494:pharmacology*; D002347:Carps / Q000378:metabolism*; D057927:Hydrophobic and Hydrophilic Interactions; D009218:Myosins / Q000737:chemistry*; D066329:Protein Aggregates; D011489:Protein Denaturation; D012212:Rheology
chemical_list: D066329:Protein Aggregates; D009218:Myosins; D002122:Calcium Chloride
keywords: Aggregation; Calcium chloride; Denaturation; Setting; Silver carp myosin