Study on heat induced setting temperature of myosin from silver carp

In order to study the relationship between silver carp surimi gelling temperature and thermal stability of myosin, surimi gel properties treated with different gelling temperature, formation of myosin solution aggregates, α-helix structure change and thermal denaturation temperature of myosin solution were determined respectively. The results were as follows: The suitable gelling temperature of silver carp surimi was 40 ℃. The aggregation rate of myosin increased greatly at 39 ℃、51 ℃、54 ℃, and the maximum aggregation rate was 39 ℃. Myosin α-helix unwinded largely to random crimp structure at 40 ℃ and 54 ℃, and the maximum unwinding rate was 40℃. There are two myosin denaturation temperature of 43.32 ℃ and 51.59 ℃. Silver carp surimi gelling temperature was relative to the first unwinding temperature and denaturing peak temperature of myosin α-helix. The gelling temperature is essentially the first denaturing peak temperature of myosin.