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Int. J. Mol. Sci. 2011, 12(5), 3034-3041; doi:10.3390/ijms12053034

Effect of Combined High Pressure and Thermal Treatment on Myofibrillar Proteins Solubilization of Beef Muscle

School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Department of Food Biosciences, University of Reading, Whiteknights, Reading RG66AP, UK
Author to whom correspondence should be addressed.
Received: 7 March 2011 / Revised: 29 March 2011 / Accepted: 29 April 2011 / Published: 11 May 2011
(This article belongs to the Section Biochemistry, Molecular and Cellular Biology)
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The effects of high pressure (to 600 MPa) at different temperatures (20 to 60 °C) for 20 min on protein solubilization and electrophoretic pattern in beef post-rigor longissimus dorsi muscle were studied. The results showed that protein solubilization increased with increasing temperature, especially from 40 °C to 60 °C. A regular trend of protein solubilization was found when isolated myofibrils were subjected to high pressure at different temperatures, an increase was observed with increasing pressure up to about 400 MPa, solubility then decreasing to 600 MPa. Electrophoretic profiles showed that myosin light chains and actin thin filaments were sensitive to pressure, and were released from myofibrils subjected to 100 MPa and higher pressures at the different temperatures. View Full-Text
Keywords: high pressure; keyword; myofibril; protein solubilization; electrophoresis high pressure; keyword; myofibril; protein solubilization; electrophoresis

This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Ma, H.; Zhou, G.; Ledward, D.A.; Yu, X.; Pan, R. Effect of Combined High Pressure and Thermal Treatment on Myofibrillar Proteins Solubilization of Beef Muscle. Int. J. Mol. Sci. 2011, 12, 3034-3041.

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