Literature DB >> 14611192

Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding.

Hordur G Kristinsson1, Herbert O Hultin.   

Abstract

Conformational and structural changes of cod myosin at pH 2.5 and 11 and after subsequent pH readjustment to pH 7.5 were studied. Results suggest that on acid unfolding, the myosin rod may fully dissociate due to electrostatic repulsion within the coiled coil, while it does not dissociate at alkaline pH. Both pHs led to significant conformational changes in the globular head fraction of the myosin heavy chains, suggesting that it takes on a molten globular configuration. A large part of the myosin light chains are lost on both pH treatments. On pH readjustment to neutrality, the heavy chains take on a structural form similar to the native state with the coiled-coil rod reassociating from acid pH while leaving the globular head less packed, more hydrophobic and structurally less stable. The irreversible change brought about in the globular head region leads to the failure of light chains to reassemble onto it, a drastic loss in ATPase activity, and more exposure of reactive thiol groups. The acid and alkali processes therefore lead to substantial changes in the globular part of the myosin molecule and perhaps more importantly to different molecular changes in myosin, depending on which pH treatment is employed.

Entities:  

Mesh:

Substances:

Year:  2003        PMID: 14611192     DOI: 10.1021/jf026193m

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  9 in total

1.  Effect of ultrasonication on secondary structure and heat induced gelation of chicken myofibrils.

Authors:  Rashid Saleem; Riaz Ahmad
Journal:  J Food Sci Technol       Date:  2016-08-12       Impact factor: 2.701

2.  Acid and alkaline solubilization (pH shift) process: a better approach for the utilization of fish processing waste and by-products.

Authors:  Vijay Kumar Reddy Surasani
Journal:  Environ Sci Pollut Res Int       Date:  2018-05-22       Impact factor: 4.223

Review 3.  Pharmaceutical protein solids: Drying technology, solid-state characterization and stability.

Authors:  Yuan Chen; Tarun Tejasvi Mutukuri; Nathan E Wilson; Qi Tony Zhou
Journal:  Adv Drug Deliv Rev       Date:  2021-03-08       Impact factor: 15.470

4.  Nutritional and Digestive Properties of Protein Isolates Extracted from the Muscle of the Common Carp Using pH-Shift Processing.

Authors:  Yuanyong Tian; Wei Wang; Chunhong Yuan; Long Zhang; Jinyang Liu; Junrong Liu
Journal:  J Food Process Preserv       Date:  2016-04-29       Impact factor: 2.190

Review 5.  Lobster processing by-products as valuable bioresource of marine functional ingredients, nutraceuticals, and pharmaceuticals.

Authors:  Trung T Nguyen; Andrew R Barber; Kendall Corbin; Wei Zhang
Journal:  Bioresour Bioprocess       Date:  2017-06-22

6.  Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature.

Authors:  Chao Mao; Juan Wu; Xiangzhi Zhang; Fengping Ma; Yu Cheng
Journal:  Foods       Date:  2020-12-20

7.  Effects of pH-Shift Processing and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar System.

Authors:  Geun-Pyo Hong; Ji-Yeon Chun; Yeon-Ji Jo; Mi-Jung Choi
Journal:  Korean J Food Sci Anim Resour       Date:  2014-04-30       Impact factor: 2.622

8.  A Comparative Functional Analysis of Pea Protein and Grass Carp Protein Mixture via Blending and Co-Precipitation.

Authors:  Xiaohu Zhou; Chaohua Zhang; Wenhong Cao; Chunxia Zhou; Huina Zheng; Liangzhong Zhao
Journal:  Foods       Date:  2021-12-07

9.  The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-Lysine.

Authors:  Xiuping Li; Wenhui Wang; Shouyin Wang; Yuqing Shen; Jinfeng Pan; Xiuping Dong; Shengjie Li
Journal:  Foods       Date:  2022-03-17
  9 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.