FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 10-14.doi: 10.7506/spkx1002-6630-201021002

• Basic Research • Previous Articles     Next Articles

Rheological Properties of Rabbit Skeletal Myosin under Different Conditions

XU Ke,WU Ye,XU Xing-lian*,ZHOU Guang-hong   

  1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University,
    Nanjing 210095, China
  • Received:2010-06-01 Revised:2010-10-12 Online:2010-11-15 Published:2010-12-29
  • Contact: XU Xing-lian*, E-mail:xlxu@njau.edu.cn

Abstract:

An investigation of rheological properties of myosin from two rabbit muscle types (Pasoas major, PM and Semimembranosus proprius, SMp) was carried out under different levels of protein concentration, temperature, pH value and KCl concentration. K (viscosity coefficient), n (flow index) and Ea (activation energy) were calculated following the power law or the Arrhenius equation, and from the results of calculation, it can be concluded that myosin is a pseudoplastic fluid under different conditions, and that the relationship between sheer stress (τ) and sheer rate (δ) is a power law function. K and n were influenced by protein concentration, temperature, pH and KCl concentration, and myosins from both rabbit muscle types had identical changes in the two parameters. The relationship between viscosity coefficient and protein concentration complied with a polynomial equation, and the Arrhenius equation could describe the influence of temperature on the flow behavior of rabbit skeletal myosin well.

Key words: myosin, rheological property, static viscoelsaticity

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