Document Detail

Effects of high pressure on the myofibrillar proteins of cod and turkey muscle.
MedLine Citation:
PMID:  10563855     Owner:  NLM     Status:  MEDLINE    
When turkey breast muscle and isolated myofibrillar protein and myosin of cod or turkey (pH approximately 7) were subjected to pressures up to 800 MPa for 20 min, DSC and electrophoresis (SDS-PAGE) indicated that high pressure-induced denaturation of myosin led to the formation of structures that contained hydrogen bonds and were additionally stabilized by disulfide bonds. Disulfide bonds were also important in heat-induced myosin gels. Hardness of whole cod muscle, estimated by texture profile analysis, showed pressure-treated samples (400 MPa) to be harder than cooked (50 degrees C) or cooked and then pressure-treated or pressure-treated and then cooked samples, supporting the suggestion that pressure induces the formation of heat labile hydrogen-bonded structures while heat treatment gives rise to structures that are primarily stabilized by disulfide bonds and hydrophobic interactions. As expected, turkey myosin is more stable than that of cod; however, it seems their pressure-induced gelation mechanisms are similar.
K Angsupanich; M Edde; D A Ledward
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  47     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  1999 Jan 
Date Detail:
Created Date:  2000-08-16     Completed Date:  2000-08-16     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  92-9     Citation Subset:  IM    
Department of Food Science and Technology, The University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, U.K.
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MeSH Terms
Calorimetry, Differential Scanning
Muscle Proteins / chemistry*
Muscle, Skeletal / chemistry*
Reg. No./Substance:
0/Muscle Proteins

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