Thermal aggregation and dynamic rheological properties of pacific whiting and cod myosins as affected by heating rate

J. Yongsawatdigul, J. W. Park

Research output: Contribution to journalArticlepeer-review

40 Citations (Scopus)

Abstract

Thermal aggregation of cod myosin and Pacific whiting myosin were compared at different heating rates. Turbidity of Pacific whiting started to increase at 30°C and decreased at >50°C, and fluorescence intensity of ANS-myosin of both species was greater at slower heating rates at 20-80°C. Storage modulus (G') of cod myosin gradually increased as temperature increased resulting in more elastic gel at slower heating rates. G' of whiting myosin rapidly increased at 30°C, maximized at 45-48°C and decreased afterward. The onset temperature of a decreased G' shifted from 45°C to 49°C as heating rate increased from 0.5°to 2°C/min. Whiting myosin heated at 2°C/min retained more myosin heavy chain.

Original languageEnglish
Pages (from-to)679-683
Number of pages5
JournalJournal of Food Science
Volume64
Issue number4
DOIs
Publication statusPublished - 1999

Keywords

  • Aggregation
  • Dynamic rheology
  • Gelation
  • Myosin
  • Pacific whiting

ASJC Scopus subject areas

  • Food Science

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