Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin

The effects of high-pressure treatment (100-200 MPa) on the emulsion and gelation properties of rabbit myosin were investigated. When the myosin treatment pressure was increased from 0.1 (control) to 150 MPa, the proportion of alpha-helix significantly decreased, those of 13-sheet and 13-turn significantly increased, and the absolute enthalpy value significantly increased (P < 0.05). Myosin emulsion exhibited increased storage modulus and loss modulus, increased gel strength, decreased centrifugal loss and a dense, compact network of emulsion gel when the myosin treatment pressure was increased from 0.1 to 150 MPa. When the treatment pressure was increased to 200 MPa, the emulsion showed decreased storage modulus and loss modulus, decreased gel strength, increased centrifugal loss, and a less compact network with large cavities and globular aggregates. Therefore, moderate pressure treatment (150 MPa) modified the myosin emulsion structure and improved the thermal, rheological and gelation properties of the myosin emulsion, while higher-pressure treatment (200 MPa) weakened the thermal, rheological and gelation properties of the emulsion.