Biochemical Variations in Salt Soluble Fractions of Ultrasonicated Actomyosin Isolated from Broiler Breast-Muscle

REFERENCES

• Asghar, A.; Samejima, K.; Yasui, T.; Henrickson, R.L. Functionality of Muscle Proteins in Gelation Mechanisms of Structured Meat Products. Critical Reviews in Food Science & Nutrition 1985, 22 (1), 27–106.
   PubMed Web of Science ®Google Scholar
• Xiong, Y.L.; Brekke, C.J. Changes in Protein Solubility and Gelation Properties of Chicken Myofibrils During Storage. Journal of Food Science 1989, 5 (5), 1141–1146.
   Web of Science ®Google Scholar
• Samejima, K.; Lee, N.H.; Ishioroshi, M.; Asghar, A. Protein Extractability and Thermal Gel Formability of Myofibrils Isolated from Skeletal and Cardiac Muscles at Different Post‐Mortem Periods. Journal of the Science of Food and Agriculture 1992, 58 (3), 385–393.
   Web of Science ®Google Scholar
• Xiong, Y.L.; Blanchard, S.P. Dynamic Gelling Properties of Myofibrillar Protein from Skeletal Chicken Parts. Journal of Agricultural and Food Chemistry 1994, 42, 670–674.
   Web of Science ®Google Scholar
• Kang, G.H.; Park, G.B.; Joo, S.T.; Lee, M.; Lee, S.K. Effects of Muscle Fiber Types on Gel Property of Surimi‐Like Materials from Chicken, Pork, and Beef. Journal of Muscle Foods 2010, 21 (3), 570–584.
   Google Scholar
• Yasui, T.; Ishioroshi, M.; Samejima, K. Effect of Actomyosin on Heat Induced Gelation of Myosin. Agricultural and Biological Chemistry 1982, 46, 1049–1059.
   Web of Science ®Google Scholar
• Ahmad, R.; Hasnain, A. Ultrasonication of Chicken Natural Actomyosin: Effect on AtPASE Activity, Turbidity, and SDS-PAGE Profiles at Different Protein Concentrations. American Journal of Biochemistry and Molecular Biology 2013, 3 (2), 240–247.
   Google Scholar
• Krishnamurthy, G.; Chang, H.S.; Hultin, H.O.; Feng, Y.; Srinivasan, S.; Kelleher, S.D. Solubility of Chicken Breast Muscle Proteins in Solutions of Low Ionic Strength. Journal of Agricultural and Food Chemistry 1996, 44 (2), 408–415.
   Web of Science ®Google Scholar
• Feng, Y.; Hultin, H.O. Solubility of the Proteins of Mackerel Light Muscle at Low Ionic Strength. Journal of Food Biochemistry 1997, 21 (1), 479–496.
   Web of Science ®Google Scholar
• Ito, Y.; Toki, S.; Omori, T.; Ide, H.; Tatsumi, R.; Wakamatsu, J.I.; Nishimura, T.; Hattori, A. Physicochemical Properties of Water-Soluble Myofibrillar Proteins Prepared from Chicken Breast Muscle. Animal Science Journal 2004, 75, 59–65.
   Google Scholar
• Wang, S.F.; Smith, D.M. Gelation of Chicken Breast Muscle Actomyosin As Influenced by Weight Ratio of Actin to Myosin. Journal of Agricultural Food Chemistry 1995, 43, 331–336.
   Web of Science ®Google Scholar
• Barbut, S.; Mittal, G.S. Effects of Salt Reduction on the Rheological and Gelation Properties of Beef, Pork, and Poultry Meat Batters. Meat Science 1989, 26, 177–191.
   PubMed Web of Science ®Google Scholar
• Liu, H.; Gao, L.; Ren, Y.; Zhao, Q. Chemical Interactions and Protein Conformation Changes During Silver Carp (Hypophthalmichthys Molitrix) Surimi Gel Formation. International Journal of Food Properties 2014, 17 (8), 1702–1713.
   Web of Science ®Google Scholar
• Liu, R.; Zhao, S.; Yang, H.; Li, D.; Xiong, S.; Xie, B. Comparative Study on the Stability of Fish Actomyosin and Pork Actomyosin. Meat Science 2011, 88 (2), 234–240.
   PubMed Web of Science ®Google Scholar
• You, J.; Pan, J.; Shen, H.; Luo, Y. Changes in Physicochemical Properties of Bighead Carp (Aristichthysmobilis) Actomyosin by Thermal Treatment. International Journal of Food Properties 2012, 15 (6), 1276–1285.
   Web of Science ®Google Scholar
• Stadnik, J.; Dolatowski, Z.J.; Baranowska, H.M. Effect of Ultrasound Treatment on Water Holding Properties and Microstructure of Beef (M. Semimembranosus) During Ageing. LWT-Food Science and Technology 2008, 41, 2151–2158.
   Web of Science ®Google Scholar
• Xiong, G.Y.; Zhang, L.L.; Zhang, W.; Wu, J. Influence of Ultrasound and Proteolytic Enzyme Inhibitors on Muscle Degradation, Tenderness, and Cooking Loss of Hens During Aging. Czech Journal of Food Science 2012, 30, 195–205.
   Web of Science ®Google Scholar
• McDonnel, C.K.; Allen, P; Morin, C.; Lyng, J.G. The Effect of Ultrasonic Salting on Protein and Water-Protein Interactions in Meat. Food Chemistry 2014, 147, 245–251.
   PubMed Web of Science ®Google Scholar
• Nawsad, A.A.; Kanoh, S.; Niwa, E. Thermal Gelation Properties of Spent Hen Mince Surimi. Poultry Science 2000, 79, 117–125.
   PubMed Web of Science ®Google Scholar
• Ahmad, R.; Hasnain, A. Correlation Between Biochemical Properties and Adaptive Diversity of Skeletal Muscle Myofibrils and Myosin of Some Air-Breathing Teleost. Indian Journal of Biochemistry and Biophysics 2006, 43, 217–225.
   PubMed Web of Science ®Google Scholar
• Saleem, R.; Hasnain, A.; Ahmad, R. Changes in Some Biochemical Indices of Stability of Broiler Chicken Actomyosin at Different Levels of Sodium Bicarbonate in Presence and Absence of Sodium Chloride. International Journal of Food Properties 2015, 18 (6), 1373–1384.
   Web of Science ®Google Scholar
• Lowry, O.H.; Rosebrough, N.J.; Farr, A.L.; Randall, R.J. Protein Measurement with the Folin Phenol Reagent. Journal of Biological Chemistry 1951, 193, 265–275.
   PubMed Web of Science ®Google Scholar
• Hasnain, A.; Ahmad, R. A Study on Some Biochemical Properties of Active Subfragment-1 (S1) Prepared from Actomyosin of Air-Breathing Freshwater Teleost, Channa Gachua. Biomedical Research 2006, 17, 27–31.
   Google Scholar
• Fiske, C.H.; Subbarow, Y. The Colorimetric Determination of Phosphorus. Journal of Biological Chemistry 1925, 66 (2), 375–400.
   Google Scholar
• Laemmli, U.K. Cleavage of Structural Proteins During the Assembly of the Head of Bacteriophage T4. Nature 1970, 227, 680–685.
   PubMed Web of Science ®Google Scholar
• Thomas, D.; Pollard, R.; Weihing, R.; Adelman, M.R. Actin and Myosin and Cell Movement. Critical Reviews in Biochemistry 1974, 2 (1), 1–65.
   PubMedGoogle Scholar
• Saleem, R.; Hasnain, A.; Ahmad, R. Solubilization of Muscle Proteins from Chicken Breast Muscles by Ultrasonic Radiation in Physiological Ionic Medium. Cogent Food & Agriculture 2015, 1 (1),1046716. DOI:10.1080/23311932.2015.1046716
   Google Scholar
• Jakubiec-Puka, A.; Szczepanowska, J.; Wieczorek, U. Myosin Heavy Chains in Striated Muscle Immobilized in a Shortened Position. Basic and Applied Myology 1995, 5 (2), 147–153.
   Google Scholar
• Hrynets, Y.; Ndagijimana, M.; Betti, M. Non-Enzymatic Glycation of Natural Actomyosin (NAM) with Glucosamine in a Liquid System at Moderate Temperatures. Food Chemistry 2013, 139 (1), 1062–1072.
   PubMed Web of Science ®Google Scholar
• Asakura, S.; Taniguch, M; Osawa, F. Mechanochemical Behavior of F-Actin. Journal of Molecular Biololgy 1963, 7, 55–69.
   Web of Science ®Google Scholar
• Carlier, M.F.; Pantaloni, D.; Korn, E.D. Polymerization of ADP-Actin and ATP-Actin Under Sonication and Characteristics of the ATP-Actin Equilibrium Polymer. Journal of Biological Chemistry 1985, 260, 6565–6571.
   PubMed Web of Science ®Google Scholar
• Bárány, M.; Bárány, K.; Oppenheimer, H. Effect of Ultrasonics on the Adenosine Triphosphatase Activity and Actin-Binding Ability of L-Myosin and Heavy Meromyosin. Nature 1963, 199, 694–695.
   PubMed Web of Science ®Google Scholar
• Iwamoto, H. Influence of Ionic Strength on the Actomyosin Reaction Steps in Contracting Skeletal Muscle Fibers. Biophysical Journal 2000, 78 (6), 3138–3149.
   PubMed Web of Science ®Google Scholar
• Kanaya, H.; Hara, K.; Okabe, H.; Matsushige, K.; Nishimuta, S.; Muguruma, M.; Fukazawa, T. Observation of Transmitted Light Spectra During Gelation Process of Actomyosin. Journal of the Physical Society of Japan 1992, 61 (3), 1113–1118.
   Web of Science ®Google Scholar
• Ahmad, R.; Hasnain, A. Peptide Mapping of Polymorphic Myosin Heavy Chain Isoforms in Different Muscle Types of Some Freshwater Teleosts. Fish Physiology and Biochemistry 2013, 39, 721–731.
   PubMed Web of Science ®Google Scholar
• Wick, M.A. Filament Assembly Properties of the Sarcomeric Myosin Heavy Chain. Poultry Science 1999, 78 (5), 735–742.
   PubMed Web of Science ®Google Scholar
• Geeves, M.A.; Holmes, K.C. The Molecular Mechanism of Muscle Contraction. Advances in Protein Chemistry 2005, 71, 161–194.
   PubMedGoogle Scholar
• Ryder, J.W.; Lau, K.S.; Kamm, K.E.; Stull, J.T. Enhanced Skeletal Muscle Contraction with Myosin Light Chain Phosphorylation by a Calmodulin-Sensing Kinase. Journal of Biological Chemistry 2007, 282 (28), 20447–20454.
   PubMed Web of Science ®Google Scholar
• Shamasundar, B.A.; Dileep, A.O. Some Physico-Chemical, Functional, and Rheological Properties of Actomyosin from Green Mussel (Pernaviridis). Food Research International 2006, 39, 992–1001.
   Web of Science ®Google Scholar
• Jayasooriya, S.D.; Bhandari, B.R.; Torley, P.; D’Arcy, B.R. Effect of High Power Ultrasound Waves on Properties of Meat: A Review. International Journal of Food Properties 2004, 7 (2), 301–319.
   Web of Science ®Google Scholar
• Dolatowski, Z.J.; Stadnik, J.; Stasiak, D. Applications of Ultrasound in Food Technology. Acta Scientiarum Polonorum Technologia Alimentaria 2007, 6 (3), 89−99.
   Google Scholar
• Chemat, F.; Zill-e-Huma; Khan, M.K. Applications of Ultrasound in Food Technology: Processing, Preservation and Extraction. Ultrasonication and Sonochemistry 2011, 18, 813–835.
   PubMed Web of Science ®Google Scholar
• Alaa El-Din, A.B.; Carne, A.; Ha, M.; Franks, P. Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review. International Journal of Food Properties 2014, 17, 433–453.
   Web of Science ®Google Scholar
• Malainine, M.O.; Faiz, B.; Moudden, A.; Izbaim, D.; Maze, G.; Aboudaoud, I. Beginning of Fish Defrosting by Using Non-Destructive Ultrasonic Technique. In IOP Conference Series: Materials Science and Engineering 2012, 42 (1), DOI:10.1088/1757-899X/42/1/012036.
   Google Scholar