Thermal Effects on Fast Skeletal Myosins from Alaska Pollock, White Croaker, and Rabbit in Relation to Gel Formation

• Published in: Journal of Food Science
• Main Authors: Fukushima, H., Satoh, Y., Nakaya, M., Ishizaki, S., Watabe, S.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2003
• Subjects: alaska pollock; Alaska
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.2003.tb12293.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2003.tb12293.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb12293.x/fullpdf

ABSTRACT Thermodynamic properties in differential scanning calorimetry (DSC) and changes in viscoelasticity upon heating of myosins from white croaker, Alaska pollock, and rabbit fast muscles were investigated in relation to their thermal gel formation abilities. Alaska pollock myosin unfolded in a wide temperature range of 19 to 69°C as revealed by DSC, whereas rabbit myosin unfolded in very narrow range of 32 to 56°C. Thermal unfolding of white croaker myosin occurred in an intermediate temperature range of 30 to 60°C. Viscoelastic properties determined as storage modulus, G′, and loss modulus, G″, reflected differences observed in DSC for the 3 myosins.