FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (12): 117-121.

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Study on Effects of High Concentration of Calcium Chloride Solution on Myofibrillar Proteins

TANG  Xiao-Yan, ZHOU  Guang-Hong, XU  Xing-Lian, YANG  Shu-Ming, WU  Wei, YU  Hong-Xia   

  1. 1.Institute of Quality Standards and Testing Technology for Agri-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China;2.Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2007-12-15 Published:2011-11-22

Abstract: Myosin, actin, and myofibrils were incubated in 0, 100, 200, 300 mmol/L calcium chloride solutions respectively, and degradations were determined by SDS-PAGE and immunoblotting. Results showed that there were no obvious differences when myosin and actin were treated with 100, 200, 300 mmol/L concentration compared to 0 concentration.α-actinin and troponin-T were found that degradation occurred incubated in 100, 200, 300 mmol/L calcium chloride solutions, and degradation increased with concentration of calcium chloride increasing. Incubated in 300 mmol/L calcium chloride solutions, most of α-actinin degraded, and troponin-T degraded to smaller fragment less than 30 kD.

Key words: calcium chloride, myofibrillar skeletal proteins, degradation