Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as Affected by Heating Rate
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 64, Issue 4, pages 679–683, July 1999
How to Cite
Yongsawatdigul, J. and Park, J. W. (1999), Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as Affected by Heating Rate. Journal of Food Science, 64: 679–683. doi: 10.1111/j.1365-2621.1999.tb15109.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 7/28/98; revised 2/1/99; accepted 2/7/99.
- dynamic rheology;
- Pacific whiting;
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.