Degradation kinetics of myosin heavy chain of Pacific whiting surimi

Jirawat Yongsawatdigul, Jae W. Park, Edward Kolbe

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)


Pacific whiting surimi paste was ohmically heated to investigate degradation of myosin heavy chain (MHC) caused by endogenous proteinase over a range of 40-85°C and 0.5-35 min. Degradation was best described with an apparent reaction order of 1.4. Changes of degradation rate increased with temperature and reached a maximum at 57°C. Then, rate of MHC degradation decreased with higher temperature and reached a minimum at 75°C. E(a) values of activation and inactivation zone were 142.3 and 83.1 kJ/mol, respectively. Generally, failure shear stress and shear strain increased linearly with MHC content. Proteolytic degradation of actin exhibited the same trend as that of MHC but at a slower rate. The synergistic effect of actin in the gelation of whiting surimi was predominant at ≤75°C.

Original languageEnglish
Pages (from-to)724-728
Number of pages5
JournalJournal of Food Science
Issue number4
Publication statusPublished - 1997


  • Kinetics
  • Myosin degradation
  • Pacific whiting
  • Proteolysis

ASJC Scopus subject areas

  • Food Science


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