Different actions of salt and pyrophosphate on protein extraction from myofibrils reveal the mechanism controlling myosin dissociation

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成果类型：

期刊论文

作者：

Shen, Qingwu W.;Swartz, Darl R.;Wang, Zhenyu;Liu, Yue;Gao, Yuan;...

通讯作者：

Zhang, Dequan

作者机构：

[Shen, Qingwu W.] Chinese Acad Agr Sci, Key Lab Agroprod Proc, Inst Food Sci & Technol, Minist Agr, Beijing 100193, Peoples R China.

[Shen, Qingwu W.; Gao, Yuan; Zhang, Dequan; Liu, Yue; Wang, Zhenyu] Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.

[Swartz, Darl R.] Delaware Valley Coll, Doylestown, PA 18901 USA.

[Zhang, Dequan] Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 NongDa South Rd, Beijing 100193, Peoples R China.

通讯机构：

[Zhang, Dequan] C

Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 NongDa South Rd, Beijing 100193, Peoples R China.

语种：

英文

关键词：

myosin;myosin extraction;salt;MgPPi;turbidity assay;meat

期刊：

Journal of the Science of Food and Agriculture

ISSN：

0022-5142

年：

2016

卷：

期：

页码：

2033-2039

DOI：

10.1002/jsfa.7314

基金类别：

Special Fund for Agro-scientific Research in the Public Interest [2013083]; Agricultural Science and Technology Innovation Program

机构署名：

本校为其他机构

院系归属：

食品科学技术学院

摘要：

Background: Myosin is the major functional protein in muscle foods for water retention, protein binding/gelation and fat holding/emulsification. To maximize its functionality, myosin needs to be released from thick filaments. Understanding of the mechanism controlling myosin extraction will help improve quality traits of meat products. Results: The data obtained show that actomyosin binding is the rate-limiting constraint for myosin release in rigor condition. Magnesium pyrophosphate (MgPPi) increased myosin extraction by weakening actomyosin i...

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Different actions of salt and pyrophosphate on protein extraction from myofibrils reveal the mechanism controlling myosin dissociation

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