Myosin affects the structure and volatile flavour compounds binding of G‐actin in grass carp

Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application

Actin, a multifunctional protein highly expressed in eukaryotes, is widely distributed throughout cells and serves as a crucial component of the cytoskeleton. Its presence is integral to maintaining cell morphology and participating in various biological processes. As an irreplaceable component of myofibrillar proteins, actin, including G-actin and F-actin, is highly related to food quality. Up to now, purification of actin at a moderate level remains to be overcome. In this paper, we have reviewed the structures and functions of actin, the methods to obtain actin, and the relationships between actin and food texture, color, and flavor. Moreover, actin finds applications in diverse fields such as food safety, bioengineering, and nanomaterials. Developing an actin preparation method at the industrial level will help promote its further applications in food science, nutrition, and safety.

Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin

This work investigated the effects of deacetylated konjac glucomannan (DKGM) on heat-induced structural changes and flavor binding in bighead carp myosin. DKGM could cross-link with fish myosin to form a thermostable complex and improve the gel strength of myosin. The incorporation of DKGM increased the surface hydrophobicity and total sulfhydryl content of heat-induced myosin. Increasing DKGM concentrations resulted in a decrease in the absolute zeta potential and a continuous increase in particle size. DKGM addition significantly reduced the α-helical content of myosin with a concomitant increase in β-sheet, β-turn, and random coil content. The binding abilities of myosin to flavors were significantly enhanced by increasing amounts of DKGM, attributing to the accelerative unfolding of myosin secondary structures and the exposure of additional hydrophobic and thiol binding sites. Increased numbers of available hydroxyl groups after DKGM treatment could also cause an increase of flavor adsorption by hydrogen bonding.

Effect of incubation temperature on the binding capacity of flavor compounds to myosin

This study was aimed to investigate the effect of incubation temperature on the binding of hexanal, octanal and 3-methylbutyraldehyde to myosin. Fluorescence quenching, Fourier transform infrared spectroscopy, surface plasmon resonance (SPR), isothermal titration calorimetry (ITC) and gas chromatography-mass spectrometry (GC-MS) were employed. An increase in aldehyde concentration led to a reduction in fluorescence intensity in myosin. SPR revealed that the interactions were involved in a rapid combination and dissociation, and the dissociation constants significantly decreased from 25 to 37 °C. ITC showed that the values of entropy, enthalpy and Gibbs free energy were negative. The interactions were driven by hydrogen bonds and van der Waals forces. GC-MS further demonstrated that the highest binding capacity occurred at 37 °C between myosin and aldehydes. The findings provide a new insight into the mechanism on controlling or maintaining meat flavor.

Effects of different ultrasound frequencies on the structure, rheological and functional properties of myosin: Significance of quorum sensing

Structure and rheological properties of myosin in myofibrillar protein (MP) after single frequency pulsed ultrasound (SFPU, G1-G2) and dual frequency pulsed ultrasound (DFPU, G3) were compared for the first time. Results showed SFPU and DFPU induced "stress response" through the action of cavitation on multiple myosin. In addition, there may be a certain quorum sensing among myosin, inducing a more stable β-antiparallel structure to resist negative effects of cavitation force. Results of particle size and synchronous fluorescence indicated that structure of myosin in MPs changed through stress. The increase in pH also assisted in the ultrasound process (G5-G7). Notably, DFPU induced stronger quorum sensing and formed a more stable structure. More so, effects of (-)-epigallocatechin-3-gallate (EGCG) and baicalein (BN) on the emulsion and gel properties of DFPU treated and non-treated MPs were also investigated. Results showed that ultrasound increased the stability of emulsion. Additionally, the texture and expressible moisture content (EMOC) of the gel were also improved after treatment.