1993 Volume 40 Issue 3 Pages 205-209
The effect of n-butanol addition and ultrasonication on the thermal gelation of yellowfin tuna myofibrillar proteins was investigated in connection with protein denaturation. The thermal gelation of yellowfin tuna myofibrillar paste was greatly enhanced by the addition of 0.2M-0.6M n-butanol. When the pastes were ultrasonicated, the effect of added n-butanol on the gel-strength was heightened. During ultrasonication, a rapid desalting from the paste occurred. The amount of precipitated actomyosin at low ionic strength increased with n-butanol addition. Though the actomyosin ATPase activities decreased rapidly by the addition of 0.6M n-butanol, a marked thermal activation of the Mg-ATPase was observed in the presence of 0.2 M n-butanol. The significant role of the myosin tail portion in the thermal gelation was discussed.
