HEAT-INDUCED GELATION OF MYOSINS SUBFRAGMENTS FROM CHICKEN LEG AND BREAST MUSCLES AT HIGH IONIC-STRENGTH AND LOW PH

被引:10
作者
CHOE, IS
MORITA, JI
YAMAMOTO, K
SAMEJIMA, K
YASUI, T
机构
[1] HOKKAIDO UNIV,EXPTL FARM,N 11,W 10,SAPPORO,HOKKAIDO 060,JAPAN
[2] RAKUNO GAKUEN UNIV,DEPT FOOD SCI,EBETSU 069,JAPAN
关键词
D O I
10.1111/j.1365-2621.1991.tb14598.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Heat-induced gelation was studied to examine the reason for marked differences in gel strength of myosins at 0.6M KCl and pH 5-6. When leg myosin (L-myosin) or L-myosin tail subfragment was mixed with breast myosin (B-myosin) or B-myosin tail subfragment, rigidity of the mixture gel was higher than the sum of rigidities of the component gels. Difference in strength of heat-induced gel between L- and B-myosin seemed to be caused by differences in filament-forming ability and in gel-forming ability of head and tail segments of both kinds of myosins.
引用
收藏
页码:884 / 890
页数:7
相关论文
共 33 条
[1]   THE HEAT-INDUCED GELATION OF MYOSIN RODS PREPARED FROM CHICKEN LEG AND BREAST MUSCLES [J].
CHOE, IS ;
YAMAMOTO, K ;
MORITA, JI ;
SAMEJIMA, K ;
YASUI, T .
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1989, 53 (03) :625-630
[2]  
D'ALBIS A, 1979, Febs Letters, V106, P81, DOI 10.1016/0014-5793(79)80699-7
[3]   GELATION AND THERMAL TRANSITIONS IN POST-RIGOR TURKEY MYOSIN ACTOMYOSIN SUSPENSIONS [J].
DUDZIAK, JA ;
FOEGEDING, EA ;
KNOPP, JA .
JOURNAL OF FOOD SCIENCE, 1988, 53 (05) :1278-&
[4]   FUNCTIONAL-PROPERTIES OF TURKEY SALT-SOLUBLE PROTEINS [J].
FOEGEDING, EA .
JOURNAL OF FOOD SCIENCE, 1987, 52 (06) :1495-1499
[5]   MYOSINS FROM RED AND WHITE BOVINE MUSCLES .1. GEL STRENGTH (ELASTICITY) AND WATER-HOLDING CAPACITY OF HEAT-INDUCED GELS [J].
FRETHEIM, K ;
SAMEJIMA, K ;
EGELANDSDAL, B .
FOOD CHEMISTRY, 1986, 22 (02) :107-121
[6]   EFFECT OF SOME PROTEINS ON BINDING QUALITY OF AN EXPERIMENTAL SAUSAGE [J].
FUKAZAWA, T ;
YASUI, T ;
HASHIMOTO, Y .
JOURNAL OF FOOD SCIENCE, 1961, 26 (05) :541-&
[7]   SELF-ASSOCIATION IN MYOSIN SYSTEM AT HIGH IONIC STRENGTH .2. EVIDENCE FOR PRESENCE OF A MONOMER-!!-DIMER EQUILIBRIUM [J].
GODFREY, JE ;
HARRINGTON, WF .
BIOCHEMISTRY, 1970, 9 (04) :894-+
[8]   SELF-ASSOCIATION IN MYOSIN SYSTEM AT HIGH IONIC STRENGTH .1. SENSITIVITY OF INTERACTION TO PH AND IONIC ENVIRONMENT [J].
GODFREY, JE ;
HARRINGTON, WF .
BIOCHEMISTRY, 1970, 9 (04) :886-+
[9]  
GORNALL AG, 1949, J BIOL CHEM, V177, P751
[10]   FORMATION OF 2 TYPES OF GELS FROM BOVINE MYOSIN [J].
HERMANSSON, AM ;
HARBITZ, O ;
LANGTON, M .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1986, 37 (01) :69-84