Variable-temperature Fourier transform infrared (VT-FTIR) and circular dichroism (far-UV CD) spectroscopy were employed to investigate the sequence of structural changes responsible for the thermally induced formation of myosin gels with various rheological properties, as measured by dynamic oscillatory rheology, as well as the effects of prior high-pressure processing (HPP) on thermally induced gel formation. The viscoelastic properties of the protein gels were monitored as a function of temperature and were also measured at three fixed temperatures (44, 48, and 68°C). Examination was done of changes in the secondary structure-sensitive amide l'band in the FTIR spectra of the protein in D2O buffer (0.6M KCl, pH 6.4) as a function of temperature, as well as far-UV CD spectra. Myosin solutions were exposed to increasing hydrostatic pressure (100--400 MPa for 10 min at 16°C). The extent of unfolding of the tail was shown to be proportional to the pressure treatment, suggesting that the slight increase of gel strength may partly originate from the facilitated tail-tail interaction. (Abstract shortened by UMI.)
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.80301 |
| Date | January 2003 |
| Creators | Khoury, Ziad |
| Contributors | Ismail, Ashraf A. (advisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Food Science and Agricultural Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 002102374, proquestno: AAIMQ98670, Theses scanned by UMI/ProQuest. |
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