期刊
MEAT SCIENCE
卷 98, 期 2, 页码 124-128出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2014.05.013
关键词
Water-holding capacity; Chymotrypsin; Ca2+ ATPase activity; Surface hydrophobicity; PSE
Denaturation of myofibrillar proteins in porcine longissimus thoracis et lumborum muscle was investigated after pre-rigor temperature incubation at 20,30 and 40 degrees C. At 24 h myofibrils were isolated and myosin was further cleaved by chymotrypsin. High temperature pre-rigor induced release of myosin S1 (subfragment-1), less (P < 0.05) Ca2+-ATPase activity and structural alterations of the region of the myosin molecule that harbors S1. Surface hydrophobicity of myofibrils from the 40 degrees C group increased (P < 0.001), suggesting a temperature-induced structural rearrangement exposing hydrophobic groups on the surface of myofibrils which in turn may explain the reduced water-holding of PSE meat (C) 2014 Elsevier Ltd. All rights reserved.
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