Effects of heat treatment at two temperatures on the myosin cluster of bighead carp for gel formation

Abstract

The α-helix of myosin decreased and the diameter of the myosin clusters increased monotonically with increasing heating time at 50 and 90°C. The clusters that formed during heating at 90°C were much larger than those that formed at 50°C. With increasing heating time, the G′ of the myosin heated at 50°C increased, but it decreased in the myosin heated at 90°C. The rheology data suggested that myosin heated at 50°C exhibited better gel formation than myosin that was heated at 90°C. The myosin gel network formed at 50°C was more consistent and homogeneous, whereas the gel formed 90°C was irregular and sturdy. Myosin heated at 50°C tended to form small, open clusters via heads, and the tails were outstretched, whereas the clusters that formed via myosin heads and tails at 90°C were larger and closed.

Keywords

• Myosin
• heat treatment
• protein cluster
• closed or open
• gel formation ability
• rheological property
• secondary structure