Aggregation and conformational changes of silver carp myosin as affected by the ultrasound-calcium combination system

作者：An, Yueqi; Liu, Qing; Xie, Yaru; Xiong, Shanbai; Yin, Tao; Liu, Ru^*

来源：Journal of the Science of Food and Agriculture, 2018, 98(14): 5335-5343.

DOI：10.1002/jsfa.9073

• myosin
• ultrasound
• Ca2+
• conformation
• aggregation
• rheological property

BACKGROUNDUltrasound and Ca2+ have been used separately to increase myosin properties in fish processing. However, little is know about how myosin changes are affected by Ca2+ and ultrasound in combination. The present study aimed to investigate the effects of the ultrasound-calcium combination system on aggregation and conformational changes of silver carp myosin.
RESULTSUltrasound facilitated a Ca2+-induced increase in turbidity. As the Ca2+ concentration increased from 0 to 100mmolL(-1), there was an obvious increase in the turbidity, solubility and mean hydrated particle size of myosin after ultrasound treatment compared to without treatment. Moreover, changes of total and reactive SH contents depended on the ultrasound-calcium combination conditions. Under this combination system, myosin surface hydrophobicity significantly increased for the synergistic effect of ultrasound and Ca2+. Furthermore, the ultrasound-calcium combination conditions could affect myosin gelation, with better gelation properties being observed for myosin treated with a combination of 60mmolL(-1) Ca2+ and 9min of ultrasound.
CONCLUSIONThe combination system reported in the present study was beneficial for myosin unfolding, facilitating intermolecular interactions between Ca2+ and myosin. Ultrasound treatment promoted myosin aggregation via the induction of Ca2+ and reduced the critical concentration of Ca2+ required to aggregate myosin. In the fish processing industry, this combination system can enhance the gelation properties of surimi-based products.

• 出版日期2018-11
• 单位华中农业大学