Thermal effects on fast skeletal myosins from Alaska pollock, white croaker, and rabbit in relation to gel formation

被引：26

作者：

Fukushima, H ^{[1
]}

Satoh, Y

Nakaya, M

Ishizaki, S

Watabe, S

机构：

[1] Univ Tokyo, Grad Sch Agr & Life Sci, Lab Aquat Mol Biol & Biotechnol, Tokyo 1138657, Japan

[2] Tokyo Univ Fisheries, Tokyo 108, Japan

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 05期

关键词：

DSC; gel formation; loss modulus; myosin; storage modulus;

D O I：

10.1111/j.1365-2621.2003.tb12293.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Thermodynamic properties in differential scanning calorimetry (DSC) and changes in Viscoelasticity upon heating of myosins from white croaker, Alaska pollock, and rabbit fast muscles were investigated in relation to their thermal gel formation abilities. Alaska pollock myosin unfolded in a wide temperature range of 19 to 69 degreesC as revealed by DSC, whereas rabbit myosin 56 degreesC. Thermal unfolded in very narrow range of 32 to unfolding of white croaker myosin occurred in an intermediate temperature range of 30 to 60 degreesC. Viscoelastic properties determined as storage modulus, G', and loss modulus, G, reflected differences observed in DSC for the 3 myosins.

引用

页码：1573 / 1577

页数：5

共 25 条

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