THERMAL GELATION CHARACTERISTICS OF MYOSIN SUBFRAGMENTS

被引：93

作者：

SANO, T

NOGUCHI, SF

MATSUMOTO, JJ

TSUCHIYA, T

机构：

[1] SOPHIA UNIV,FAC SCI & TECHNOL,DEPT CHEM,CHIYODA KU,TOKYO 102,JAPAN

[2] TAIYO FISHERY CO LTD,TAIYO RES LAB,CHUO KU,TOKYO 104,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06015.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：55 / &

共 12 条

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