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Different actions of salt and pyrophosphate on protein extraction from myofibrils reveal the mechanism controlling myosin dissociation

Shen, Qingwu W, Swartz, Darl R, Wang, Zhenyu, Liu, Yue, Gao, Yuan, Zhang, Dequan
Journal of the science of food and agriculture 2016 v.96 no.6 pp. 2033-2039
animal-based foods, binding proteins, dissociation, emulsifying, gelation, magnesium, meat products, meat quality, muscle protein, myosin, sarcomeres, sodium chloride
BACKGROUND: Myosin is the major functional protein in muscle foods for water retention, protein binding/gelation and fat holding/emulsification. To maximize its functionality, myosin needs to be released from thick filaments. Understanding of the mechanism controlling myosin extraction will help improve quality traits of meat products. RESULTS: The data obtained show that actomyosin binding is the rate‐limiting constraint for myosin release in rigor condition. Magnesium pyrophosphate (MgPPi) increased myosin extraction by weakening actomyosin interaction and maximized myosin extraction at 0.4 mol L⁻¹ NaCl, which was not attained at 1.0 mol L⁻¹ NaCl in the absence of PPi. Interaction between myosin rod domains is another critical constraint for myosin extraction, which is, rather than PPi, salt dependent. Further, our data suggest that MyBP‐C (myosin binding protein C) and M‐line might not be of significance in the process of NaCl‐induced myosin extraction, though further study was needed. CONCLUSION: Our study provides new insight into the mechanism that controls myosin extraction from intact sarcomere, which could be applied to maximize myosin function and to improve meat quality in practice. © 2015 Society of Chemical Industry