FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (1): 1-8.doi: 10.7506/spkx1002-6630-20180614-273

• Basic Research •     Next Articles

Self-Assembly Kinetics and Physicochemical Properties of Silver Carp Myosin under Conditions with Different Concentrations and Low Temperature

GAO Xia1, CAO Liwei1, XIONG Shanbai1,2 , HU Yang1,2, YOU Juan1,2, LIU Ru1,2,*   

  1. 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
  • Online:2019-01-15 Published:2019-01-22

Abstract: In the present study, the self-assembly kinetics and physicochemical properties of silver carp myosin were investigated at low temperature (4 ℃) through particle size distribution, confocal laser scanning microscopy (CLSM) images and turbidity. Myosin could be assembled at 4 ℃. The turbidity and particle size increased with prolonging assembly time and increasing myosin concentration. Myosin self-assembling could be divided into three stages: nucleating, assembly, and balance. For the samples at low concentrations (0.1-0.3 mg/mL), myosin assembly tended to the balance at 12 h. It took more time for myosin under the condition with the concentration higher than 0.5 mg/mL to reach the assembly balance. In addition, the particle size of myosin assembles fit the model lgZ/270.0=(0.0182ρ+0.00679)t/2.303 very well. Increasing myosin concentration could promote protein interaction, thus leading to the increase in the assembling rate and particle size. The assemblies could be observed by CLSM under the condition with the concentration higher than 0.5 mg/mL. The critical concentration of myosin was 0.5 mg/mL for rapid self-assembly.

Key words: myosin, self-assembly, kinetics, physicochemical properties, silver carp

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