Journal
JOURNAL OF FOOD SCIENCE
Volume 68, Issue 4, Pages 1192-1195Publisher
WILEY
DOI: 10.1111/j.1365-2621.2003.tb09623.x
Keywords
hydrostatic pressure; myosin; hydrophobicity; sulfhydryl group; Ca-ATPase
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Change in tilapia myosin molecular conformation due to pressurization at 50 to 200 MPa for 0 to 60 min was investigated. After a 50-MPa treatment, tilapia myosins slightly decreased their total sulfhydryl contents and exposed their hydrophobic residues. Experimental results indicated that 100- and 150-MPa treatments caused an apparent unfolding of myosins and a I-fold increase of their surface hydrophobicity (S-0). Myosins mainly formed intermolecular disulfide bonds with pressures of 100 to 200 MPa. In addition, increasing pressures altered the myosin conformation and decreased its Ca-ATPase activity. Myosin apparently unfolded and formed disulfide bonds and hydrophobic interactions with pressurizing at 150 MPa.
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