Denaturation of tilapia myosin fragments by high hydrostatic pressure

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题名:	Denaturation of tilapia myosin fragments by high hydrostatic pressure
作者:	柯文慶;黃至盛;饒家麟;Jao, Chia-Ling;徐國強;(東方技術學院食品科技系)
贡献者:	東方技術學院食品科技系
日期:	2004-05-21
上传时间:	2009-12-09 11:27:34 (UTC+8)
摘要:	Hydrostatic pressures (50-300 MPa) were applied at 0degC for 50 min to determine the aggregation and viscoelastic properties of tilapia (Orechromis niloticus) myosin fragments (subfragment-1 (S-1) and rod). With pressure treatment at <150-MPa, S-1 underwent intermolecular interaction to increase its elastic properties. After pressure treatment at 200 MPa, S-1 unfolded, aggregated and decreased its solubility. A turbid solution was obtained after pressurization at >200 MPa and, with increasingpressure, S-1 transformed to a more elastic gel. At 200 MPa, S-1 denatured entirely with no change of enthalpy detected by DSC. However, rod fragment properties did not change during pressurization. It is concluded that S-1 contributes to the initiation of gel formation in myosin, and that the role of the rod fragment is not clear.
關聯:	Journal of Food Science, Vol.69 no.8
显示于类别:	[餐飲管理系] 期刊論文

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