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KMID : 1024620070270040457
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Food Science of Animal Resources
2007 Volume.27 No. 4 p.457 ~ p.462
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Effects of Sonication on the Water-solubilization of Myofibrillar Proteins from Breast Muscle of Spent Hen
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Cho Young-Jun
Lee Nam-Hyouck
Yang Seung-Yong
Kim Young-Boong
Kim Young-Ho
Lim Sang-Dong
Jeon Ki-Hong
Kim Kee-Sung
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Abstract
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Effects of sonication on water-solubilization of myofibril from breast muscle of spent hen effects investigated in this study. To evaluate effect of salt concentration and pH, salt concentration was varied with range from 0.1 to 0.8 M, and pH was varied with range from 6.0 to 8.0. Solubility, SDS-PAGE, viscosity and ATPase activity of sonicated myofibril were measured. Solubility of myofibrillar protein containing 0.1 M NaCl at pH 8.0 after sonication was above 90%. Main components of soluble protein by SDS-PAGE were myosin heavy chain and actin. That is, it indicated breaking of myofibril structure by sonication. Also, viscosity of soluble protein increased, but Ca- and Mg-ATPase activities decreased by increasing sonication time. From these results, we concluded that most of myofibrillar proteins were denatured by sonication.
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KEYWORD
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myofibril, water-solubilization, sonication, spent hen
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