Interactions between paramyosin and actin greatly improve their thermostability and gel properties

Abstract

AbstractBACKGROUNDMyofibrillar proteins, the main contributors to the quality of meat products, are the main structural protein component of muscle and have functional properties such as the formation of a 3D protein gel network and water binding. The susceptibility of meat‐derived proteins to heat‐induced aggregation is the functional constraint that hinders their applications in industry, and so establishing an effective but simple method to improve their thermostability of the proteins is of great importance.RESULTSIn the present study, we describe an easy approach to perform high colloidal thermostability of both paramyosin and actin by mixing them at low ionic strength. The improvement in thermal stability was found to be derived from intermolecular interactions between these two different proteins through non‐covalent binding with each other. Consequently, such interactions protected each of them from thermal‐induced degradation compared to individual components. Notably, this binary native protein mixture rather than single paramyosin or actin component has the ability to form protein hydrogels with a shear‐thinning and reversible sol–gel transformation behavior, which is markedly different from most of reported heat‐induced, denatured protein hydrogels.CONCLUSIONThe present study not only presents a facile and effective strategy for improvement of the thermal stability and gel properties of a binary paramyosin and actin mixture, but also enhances our understanding of how mutual interactions of protein components affect their physicochemical and functional properties. © 2023 Society of Chemical Industry.