Effect of salt content on the denaturation of pike eel (Muraenesox cinereus Forsskål, 1775) actomyosin

• Published in: Journal of applied ichthyology Vol. 31; no. 4; pp. 767 - 770
• Main Authors: Si, J.‐L, Zheng, J.‐Q, Li, H, Zhang, Y.‐L
• Format: Journal Article
• Language: English
• Published: Berlin Blackwell Wissenschafts-Verlag 01-08-2015; Blackwell Publishing Ltd; Wiley Subscription Services, Inc
• Subjects: Ca2-transporting ATPase; denaturation; differential scanning calorimetry; hydrophobic bonding; hydrophobicity; Marine; Muraenesox cinereus; muscles; Salt; salt concentration; salt content; sulfhydryl groups; temperature; China, People's Rep., Henan Prov
• ISSN: 0175-8659; 1439-0426
• DOI: 10.1111/jai.12681

Investigated were the effects of the salt content on the denaturation of actomyosin (AM) extracted from the dorsal muscle of pike eel, Muraenesox cinereus. The results indicated a notable amount of secondary structure change, particularly the α‐helix. Increasing the salt concentration reduced the Ca‐ATPase activity. Surface hydrophobicity of AM increased concomitantly with an increase in the salt concentration. Total and reactive sulfhydryls also changed with an increase in the salt concentration. Results of differential scanning calorimetry (DSC) indicated that the salt‐curing led to some shifts from high to lower transitional temperatures. Disulfide linkages and hydrophobic interactions appear to be critical for the changes in actomyosin.