Effect of Dense Phase Carbon Dioxide on Micromorphology of Myosin from Litopenaeus vannamei Muscle
LIU Shucheng, DONG Andi, LUO Shuai, CHEN Yali, LIU Yuan, LIU Mengna, JI Hongwu, GAO Jing, MAO Weijie, DENG Chujin, HAO Jiming
Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Provincial Seafood Engineering Technology Research Center, Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
Abstract：In the present research, the effect of dense phase carbon dioxide (DPCD) on the micromorphology of myosin extracted from Litopenaeus vannamei muscle was studied by atomic force microscopy (AFM). DPCD treatments were carried out at different pressures and temperatures for different durations. The aggregation characteristics of myosin during the treatments were explored. The results showed that the degree of myosin denaturation and aggregation varied greatly as a function of pressure, temperature and treatment time. DPCD induced myosin denaturation and aggregation by thermally inducing protein-protein interaction as well as by inducing interaction between the protein and carbon dioxide at high pressure.
刘书成，董安迪，罗 帅，陈亚励，刘 媛，刘蒙娜，吉宏武，高 静，毛伟杰，邓楚津，郝记明. 高密度CO2对虾肌球蛋白微观形貌的影响[J]. 肉类研究, 2018, 32(2): 1-7.
LIU Shucheng, DONG Andi, LUO Shuai, CHEN Yali, LIU Yuan, LIU Mengna, JI Hongwu, GAO Jing, MAO Weijie, DENG Chujin, HAO Jiming. Effect of Dense Phase Carbon Dioxide on Micromorphology of Myosin from Litopenaeus vannamei Muscle. Meat Research, 2018, 32(2): 1-7.
2018, Vol. 32 
