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Effect of salt content on the denaturation of pike eel ( M uraenesox cinereus Forsskål, 1775) actomyosin
Author(s) -
Si J.L.,
Zheng J.Q.,
Li H.,
Zhang Y.L.
Publication year - 2015
Publication title -
journal of applied ichthyology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.392
H-Index - 62
eISSN - 1439-0426
pISSN - 0175-8659
DOI - 10.1111/jai.12681
Subject(s) - pike , salt (chemistry) , differential scanning calorimetry , denaturation (fissile materials) , biology , disulfide bond , biophysics , dorsum , curing (chemistry) , biochemistry , food science , chemistry , anatomy , nuclear chemistry , fish <actinopterygii> , polymer chemistry , fishery , organic chemistry , physics , thermodynamics
Summary Investigated were the effects of the salt content on the denaturation of actomyosin (AM) extracted from the dorsal muscle of pike eel, M uraenesox cinereus . The results indicated a notable amount of secondary structure change, particularly the α ‐helix. Increasing the salt concentration reduced the Ca‐ATPase activity. Surface hydrophobicity of AM increased concomitantly with an increase in the salt concentration. Total and reactive sulfhydryls also changed with an increase in the salt concentration. Results of differential scanning calorimetry (DSC) indicated that the salt‐curing led to some shifts from high to lower transitional temperatures. Disulfide linkages and hydrophobic interactions appear to be critical for the changes in actomyosin.