Heat-induced Gelation of Myosin from Leg and Breast Muscles of Chicken(Biological Chemistry)

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概要

• 論文の詳細を見る

• Heat-induced gelation of myosin from leg and breast muscles of chicken was studied in 0.6MKCl. Gel strength of breast myosin was higher than that of leg myosin between pH 5.2 and 6.0. Turbidity of breast myosin increased below pH 6.0 but that of leg myosin did not increase at pH 5.7. Turbidity of leg myosin was higher than that of breast myosin below pH 5.6. Viscosity of breast myosin increased between pH 5.5 and 6.0 as the pH decreases, although that of leg myosin decreased. The breast myosin assembled to form long filaments at pH 5.7, but leg myosin failed to form long filaments. At pH 5.4, breast myosin filaments became longer and leg myosin assembled into filaments though they were shorter than breast myosin filaments. The strength of heat-induced gel formed from the filamentous leg and breast myosins at acidic region was not influenced by F-actin. These results indicate that the strength of heat-induced gel of both myosins is closely related to their morphological properties.

• 社団法人日本農芸化学会の論文
• 1987-11-23

著者

• Yasui Tsuneo

  Institute Of Applied Biochemistry Tsukuba University

• Yamamoto Katsuhiro

  Department of Cardiology, Saiseikai Wakayama Hospital

• Morita J

  Hokkaido Univ. Sapporo Jpn

• 安井 勉

  Department Of Animal Science Faculty Of Agriculture Hokkaido University

• Yamamoto Katsuhiro

  Department Of Food Science Rakuno Gakuen University

• Choe Il-shin

  Department Of Animal Science Faculty Of Agriculture Hokkaido University

• Yasui Tsutomu

  Department of Food Science, Rakuno Gakuen University

• Yasui Tsutomu

  Department Of Animal Science Faculty Of Agriculture Hokkaido Unviersity

• MORITA Jun-Ichiro

  Department of Animal Science, Faculty of Agriculture, Hokkaido University

• SAMEJIMA Kunihiko

  Department of Food Science, Rakuno Gakuen University

• Yamamoto K

  Asahi Chemical Ind. Co. Ltd. Miyazaki Jpn

• Samejima Kunihiko

  Department Of Food Science Rakuno Gakuen University

• Yamamoto Katsuhiro

  Department Of Cardiology Saiseikai Wakayama Hospital

• Yamamoto Katsuhiro

  Department Of Applied Biochemistry School Of Dairy Science Rakuno Gakuen University

• SAMEJIMA Kunihiko

  Department of Dairy Science, The College of Dairying

• YASUI TSUTOMU

  Department of Animal Science Faculty of Agriculture Hokkaido University

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