Effect of different heating temperatures on liberation of actin from actomyosin in duck meat

Objective:This study illustrated the situation of actin dissociation from the muscle fibers when the ducks were heated at different temperatures.Method:Seven heating temperature gradients of 40, 50, 60, 70, 80, 90 and 97℃, and four heating time gradients of 1, 10, 30 and 60 min were set in this experiment.The experiment mainly used the principle of actin was centrifuged in the supernatant when it was dissolved in 0.2mol/L KCl neutral solution, and the actin content was detected by Western Blot (WB) .Result:The study result showed that there was no effect on actomyosin dissociation when it was heated at 40℃.Actin at 80, 90 and 97℃ could not be detected, maybe the actin denatured due to the high temperatures, thus the actin could not be detected.With the heating time extended the actin content increased at 50℃.The samples were heated different time at 60℃, there was almost no significant different on actin content.With the heating time extended at 70℃ the actin gradually disappeared.Conclusion:Actomyosin dissociation was improved when the duck meat was heated at a lower temperature of 50～60℃.