Protective Effects of Non-ionic Surfactants against Denaturation of Rabbit Skeletal Myosin by Freezing and Thawing(Food & Nutrition)
スポンサーリンク
概要
- 論文の詳細を見る
The denaturation of rabbit skeletal myosin caused by freezing and thawing was measured by the decrease in Ca^<2+>-ATPase activity and by the increase of turbidity in 0.5M KCl solution. The changes in both activity and turbidity were great at concentrations of myosin less than 0.5 mg/ml. Denaturation was accelerated at freezing temperatures close to 0℃. The myosin was protected from denaturation by non-ionic surfactants, Tween 20 at 2% completely preventing denaturation. For the same degree of prevention as 2% Tween 20, the concentration of glycerol needed was 20%. Glycerol and Tween 20 acted synergistically in preventing denaturation. The use of Tween 20 at 0.1% and glycerol at 1% resulted in 90% of the original Ca^<2+>-ATPase activity after freezing and thawing.
- 社団法人日本農芸化学会の論文
- 1988-10-23
著者
-
Doi Etsushiro
Research Institute for Food Science, Kyoto University
-
Kitabatake Naofumi
Research Institute for Food Science, Kyoto University
-
Kitabatake Naofumi
Research Institute Of Food Science Kyoto University
-
Kitabatake Naofumi
Research Institute For Food Science Kyoto University
-
Doi Etsushiro
Research Institute For Food Science Kyoto University
-
Kitabatake N
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
-
Watanabe Takahiro
Agricultural Technology and Food Technology Institute of Hokuren
-
Watanabe T
Department Of Computer Science And Systems Engineering Faculty Of Engineering Yamaguchi University
関連論文
- Effects of Protein Composition on Gelation of Mixtures Containing Soybean 7S and 11S Globulins
- Heat-induced Transparent Gel from Hen Egg Lysozyme by a Two-step Heating Method
- Heat-induced Transparent Gel Formation of Bovine Serum Albumin
- Effects of Tripalmitin and Saffiower Oil on the Content of Short-chain Fatty Acids in the Cecum and on the Fecal Excretion of Lipids in Rats
- Effects of Corn Oil and Pectin on the Production of Short-chain Fatty Acids in the Cecum, on the Growth of Colonic Bacteria, and on the Liver Cholesterol Level in Rats
- Effects of Gum Arabic and Pectin on the Emulsification, the Lipase Reaction, and the Plasma Cholesterol Level in Rats(Food & Nutrition)
- Effects of Pectin and Lard on the Production of Short-chain Fatty Acids in the Cecum, on the Growth of Colonic Bacteria, and on the Liver Cholesterol Level in Rats(Food & Nutrition)
- Role of the Carbohydrate Chain and Two Phosphate Moieties in the Heat-Induced Aggregation of Hen Ovalbumin
- Analysis of Molecular Interactions in Heat-induced Aggregation of a Non-inhibitory Serpin Ovalbumin Using a Molecular Chaperone(Biochemistry & Molecular Biology)
- Ovalbumin-Related Gene Y Protein Bears Carbohydrate Chains of the Ovomucoid Type
- Recognition of Native and/or Thermally Induced Denatured Forms of the Major Food Allergen, Ovomucoid, by Human IgE and Mouse Monoclonal IgG Antibodies
- Occurrence of the Major Food Allergen, Ovomucoid, in Human Breast Milk as an Immune Complex
- Deglycosylation of Hen Ovalbumin in Native Form by Endo-β-N-Acetylglucosaminidase(Food & Nutrition)
- Physicochemical and Functional Properties of Hen Ovalbumin Dephosphorylated by Acid Phosphatase(Food & Nutrition)
- Promotion of Germination and Shoot Elongation of Some Plants by Alginate Oligomers Prepared with Bacterial Alginate Lyase
- Toxicity of Dimethyl Sulfoxide as a Solvent in Bioassay System with HeLa Cells Evaluated Colorimetrically with 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyl-tetrazolium Bromide(Biological Chemistry)
- Lysosomal nature of plant vacuoles II. Acid hydrolases in the central vacuole of internodal cells of Charophyta
- Lysosomal nature of plant vacuoles I. Apparent absence of lysosomal particles in tomato fruit and leaf homogenates
- Turbidity and Rheological Properties of Gels and Sols Prepared by Heating Process Whey Protein
- Monitoring the Irradiation-induced Conformational Changes of Ovalbumin by Using Monoclonal Antibodies and Surface Plasmon Resonance
- Detoxification of Ochratoxin A on Heating under Acidic and Alkaline Conditions
- Cytotoxicity of Citrinin Heated at Temperatures above 100℃
- Sweetness of Sweet Protein Thaumatin Is More Thermoresistant under Acid Conditions Than under Neutral or Alkaline Conditions
- Method for the Accurate Measurement of Freezing-induced Denaturation of Ovalbumin with 5,5'-Dithiobis-(2-nitrobenzoic acid)
- Thermal Denaturation of Soybean Protein at Low Water Contents(Food & Nutrition)
- Denaturation Temperature of Soy Protein under Low Moisture Conditions(Food & Nutrition)
- Protective Effects of Non-ionic Surfactants against Denaturation of Rabbit Skeletal Myosin by Freezing and Thawing(Food & Nutrition)
- A Fine Grain Cooled Logic Architecture for Low-Power Processors(Special Section of Selected Papers from the 13th Workshop on Circuits and Systems in Karuizawa)
- A Clocking Scheme for Lowering Peak-Current in Dynamic Logic Circuits (Special Issue on Low-power LSIs and Technologies)
- Effects of Saliva on the Viscosity of Gum Solutions
- Turbidity and Hardness of a Heat-induced Gel of Hen Egg Ovalbumin(Food & Nutrition)
- Heat-induced and Transparent Gel Prepared from Hen Egg Ovalbumin in the Presence of Salt by a Two-step Heating Method(Food & Nutrition)
- A Major Decomposition Product, Citrinin H2, from Citrinin on Heating with Moisture(Food & Nutrition Science)
- Measurement of Temperature of Food Materials during Extrusion Cooking
- Preservative Effect of Polyols on the Stability of Biocatalysts during Short-term Dehydration Stress
- Scanning Electron Microscopy of Freeze-dried Protein Foams
- Characteristics of Autolysis of Antarctic Krill
- An Approach to Assessing the Gastro-intestinal Digestion of Rice and Wheat Proteins: Use of a Model System with Pepsin, Pancreatin and Intracellular Peptidases