High-pressure effects on the molecular aggregation and physicochemical properties of myosin in relation to heat gelation.

@article{Xue2017HighpressureEO,
  title={High-pressure effects on the molecular aggregation and physicochemical properties of myosin in relation to heat gelation.},
  author={Siwen Xue and Huijuan Yang and Huhu Wang and Alexander Atuya Tendu and Yun Bai and Xinglian Xu and Hanjun Ma and Guanghong Zhou},
  journal={Food research international},
  year={2017},
  volume={99 Pt 1},
  pages={
          413-418
        }
}
Myosin was extracted from the M. psoas muscle of rabbits, and dissolved in 0.6M KCl buffer (pH6.5). Effects of high-pressure (HP, 100 to 300MPa, 9min, 25°C) treatment on myosin solubility, molecular traits (molecular weight and morphology), flow behavior and strength of heat-induced myosin gels were studied and compared with the untreated controls. Myosin subjected to 200MPa HP treatment had lower solubility than samples treated at other pressures (P<0.05). Molecular dimerization and… CONTINUE READING

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