Effects of Urea on Thermal Gelation Process of Myosin B Prepared from Shark Muscle
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- Kaminishi Yoshio
- Department of Food Science and Technology, National Fisheries University
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- Kunimoto Masahiko
- Department of Food Science and Technology, National Fisheries University
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- Miki Hidemasa
- Lab. of Food Preservation, Faculty of Fisheries, Kagoshima University
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- Nishimoto Jun-ichi
- Lab. of Food Preservation, Faculty of Fisheries, Kagoshima University
Bibliographic Information
- Other Title
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- Effects of Urea on Thermal Gelation Pro
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Abstract
The effects of urea concentration on the gel forming ability of shark muscle were investigated at two characteristic temperatures: aggregation was measured at 40°C; and gelation was measured at 70°C. When heated to 40°C, the gel rigidity of myosin B decreased when the urea concentration was less than or equal to 1.0M, but it increased when the urea concentration was between 1.0 and 2.0M. The increase of gel rigidity can be attributed to the formation of an apparent network structure resulting from increasing disulfide bond levels. When heated to 70°C, the rigidity decreased as the uniform network structure broke down with the increase of urea concentration. The microscopic observation and water distribution analysis revealed that the combined denaturing action of urea and heating resulted in a porous gel with a compact configuration and condensed myosin B network structure.
Journal
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- Fisheries science
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Fisheries science 64 (5), 776-779, 1998
The Japanese Society of Fisheries Science
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Keywords
Details 詳細情報について
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- CRID
- 1390282679404996608
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- NII Article ID
- 130003903233
- 10004876215
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- NII Book ID
- AA10993718
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- NDL BIB ID
- 4591595
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- ISSN
- 09199268
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed