Thermal Gelation Characteristics of Myosin Subfragments

• TAKESHI SANO

• SATOSHI F. NOGUCHI

• JUICHIRO J. MATSUMOTO

• TAKAHIDE TSUCHIYA

抄録

To elucidate the roles of the head and the tail portions of the molecule in the thermal gelation of myosin, the gelation characteristics of heavy meromyosin (HMM) and of light meromyosin (LMM) were investigated. The aggregation process of HMM corresponded to that of myosin alone in the temperature range above 50°C. Both the dynamic viscoelastic behavior and the aggregation process of LMM agreed fairly well with those of myosin alone in the temperature range up to 45 °C. Therefore, the first development of gel elasticity of myosin was attributable mainly to the tail portion of the molecule and the second was to its head portion.

収録刊行物

• Journal of Food Science

  Journal of Food Science 55 (1), 55-58, 1990-01

  Wiley

キーワード

• Food Science

詳細情報

• CRID: 1363670319043886720
• NII論文ID: 30022189390
• DOI: 10.1111/j.1365-2621.1990.tb06015.x
• ISSN: 17503841
• ISSN: 00221147
• ISSN: http://id.crossref.org/issn/00221147
• Web Site: https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1990.tb06015.x
• Web Site: http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb06015.x/fullpdf
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  • CiNii Articles