Effects of different NaCl concentrations on self-assembly of silver carp myosin. (August 2018)
- Record Type:
- Journal Article
- Title:
- Effects of different NaCl concentrations on self-assembly of silver carp myosin. (August 2018)
- Main Title:
- Effects of different NaCl concentrations on self-assembly of silver carp myosin
- Authors:
- Wang, Guan
Liu, Manman
Cao, Liwei
Yongsawatdigul, Jirawat
Xiong, Shanbai
Liu, Ru - Abstract:
- Abstract: The effect of NaCl (0.1 − 3.0 M) on self-assembly of silver carp myosin at 4 °C was investigated in terms of microstructure, conformation, intermolecular interactions, and particle size distribution. During setting at 4 °C, the self-assembly of myosin showed an obvious concentration dependence. At low concentrations (<0.3 M), myosin assembled into filaments mainly through rod-rod ionic linkages, and showed significantly (P < 0.05) higher turbidity and lower solubility than at ≥0.3 M. The addition of NaCl (0.3 − 0.6 M) led to the extension and dissolution of myosin by interfering with electrostatic interactions. The myosin assemblies gradually became smaller and more uniform. The solubility and Ca 2+ -ATPase activity reached a maximum at 0.6 M NaCl. When the concentrations increased to >1.0 M, myosin further assembled into filaments dominated by hydrophobic interactions. Both rod-rod and head-head interactions contributed to the myosin filaments at high concentrations (1.0 − 3.0 M). The solubility and uniformity of the myosin assemblies decreased as the NaCl concentration increased from 1.0 to 3.0 M. Highlights: Myosin self-assembled to filaments mainly through rod-rod ionic linkages at low NaCl concentrations (<0.3 M). Myosin assembled into filaments dominated by hydrophobic interactions at high NaCl concentrations (1.0–3.0 M). The assemblies at 1.0–3.0 M NaCl were more uniform and more compact than those at 0.1 M NaCl.
- Is Part Of:
- Food bioscience. Volume 24(2018)
- Journal:
- Food bioscience
- Issue:
- Volume 24(2018)
- Issue Display:
- Volume 24, Issue 2018 (2018)
- Year:
- 2018
- Volume:
- 24
- Issue:
- 2018
- Issue Sort Value:
- 2018-0024-2018-0000
- Page Start:
- 1
- Page End:
- 8
- Publication Date:
- 2018-08
- Subjects:
- Myosin -- Self-assembly -- NaCl -- Silver carp (Hypophthalmichthys molitrix)
Food -- Biotechnology -- Periodicals
Food -- Research -- Periodicals
Aliments -- Biotecnologia -- Revistes
Aliments -- Investigació -- Revistes
Food -- Biotechnology
Food -- Research
Revistes electròniques
Periodicals
664.005 - Journal URLs:
- http://www.sciencedirect.com/science/journal/22124292 ↗
http://www.sciencedirect.com/ ↗ - DOI:
- 10.1016/j.fbio.2018.05.002 ↗
- Languages:
- English
- ISSNs:
- 2212-4292
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - BLDSS-3PM
British Library STI - ELD Digital store - Ingest File:
- 6855.xml