ミオシン溶液の粘度変化(食肉の結着力と筋原繊維蛋白質の関連-8-)
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In order to account for the structure of Kamaboko and sausage, the interaction between myosin melecules was investigated by means of viscometry. Viscosity changes in carp and hen myosin solutions were measured with a coaxial cylinder type viscometer. At zero incubation time, with a myosin concentration of 6.3mg/ml and the temperature at 10-40°C, the viscosity of the carp myosin solution was higher than that of hen myosin, as was the case also when the myosin concentration was 2-10.5mg/ml and the temperature, 20°C. When incubated at 20, 30, or 40°C, the viscosity change in carp myosin solutions was larger than that in hen myosin solutions. Carp myosin solutions were particularly characterized by a viscosity decrease on inucbation at 40°C. Carp myosin solution gelatinized on incubation at pH 5.8. Viscosity changes in carp mysoin solutions with incubation depended on the myosin concentration and the incubation temperature.
- 日本水産學會の論文
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