FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 6-9.doi: 10.7506/spkx1002-6630-201013002

• Basic Research • Previous Articles     Next Articles

Effect of High-pressure Treatment on G-actin Structure of Bovine Skeletal Muscle

WANG Zhi-feng,BORJIGIN Gerelt*   

  1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot  010018, China
  • Received:2009-10-21 Revised:2010-05-13 Online:2010-07-01 Published:2010-12-29
  • Contact: BORJIGIN Gerelt E-mail:bgerelt07@163.com

Abstract:

G-actin was prepared from bovine skeletal muscle and exposed to pressures ranging from 0.1 to 400 MPa. The high pressure-induced structural change of G-actin was explored in terms of fluorescence spectrum, center of spectral mass, the amount of surface sulfhydryl (SH) group and surface aromatic hydrophobicity. The fluorescence intensity of G-actin decreased as pressure increased from 0.1 to 100 MPa; however, an opposite change was observed as pressure increased from 200 to 400 MPa; and the fluorescence spectrum of G-actin exhibited a blue shift due to exposure to higher pressures. As pressure increased from 100 to 300 MPa, the center of spectral mass of G-actin initially decreased slightly, reaching its minimum value at 100 MPa, followed by a rebound increase, and the amount of surface sulfhydryl group gradually increased, and the surface aromatic hydrophobicity changed in a manner similar to that of the amount of surface sulfhydryl group, reaching its maximum value at 300 MPa. Therefore, high pressure-induced three-dimensional structural change of G-actin might be irreversible.

Key words: high pressure, G-actin, center of spectral mass, sulfhydryl group, aromatic hydrophobicity

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