Effect of low frequency ultrasonication on biochemical and structural properties of chicken actomyosin

Ultrasonication has been introduced as a promising technique to modify the properties of meat and meat products. This study was carried out to investigate the structural and biochemical properties of actomyosin under the influence of ultrasonication at low frequency (20 kHz). CD spectroscopy and second-derivative UV spectra indicated that ultrasonic exposure of 30 min causes significant loss of α-helical fraction and marked change in tertiary structure of actomyosin. R-SH content showed maximum amount after 30 min of ultrasonic treatment. Additionally, Ca2+-, Mg2+- and K+(EDTA)-ATPase activities were markedly decreased. No fragmentation was observed in SDS-PAGE while transmission electron micrographs showed complete dispersion of aggregates and arrowhead structure of actomyosin. Given that structural properties are closely associated with functional properties, ultrasonication significantly improves the gelling properties of actomyosin. Scanning electron micrographs showed marked improvement in regular three-dimensional networks of actomyosin gels. Concurrently, significant increase in water-holding capacity was also observed.