Heat Induced Gelling Properties of Actomyosin: Effect of Tropomyosin and Troponin
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概要
- 論文の詳細を見る
The effects of tropomyosin and troponin on the heat-induced gelation of myosin were investigated by SDS-polyacrylamide gel electrophoresis, scanning electron microscopy and gel rigidity assay, in comparisons with natural and desensitized actomyosin. SDS-polyacrylamide gel electrophoretograms revealed that tropomyosin was almost completely removed from each desensitized actomyosin samples while it was retained in natural actomyosin samples. In spite of this, no significant differences were found in rigidity between natural and desensitized actomyosin gels. No differences could be observed in the microstructure of either actomyosin gel. It may, therefore, be concluded that tropomyosin does not affect the gel texture of the actomyosin system.
- 社団法人 日本農芸化学会の論文
著者
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Yasui Tsutomu
Department Of Animal Science Faculty Of Agriculture Hokkaido Unviersity
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SAMEJIMA Kunihiko
Department of Dairy Science, The College of Dairying
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ISHIOROSHI Makoto
Department of Animal Science, Faculty of Agriculture, Hokkaido University
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