EFFECT OF IONIC-STRENGTH ON DYNAMIC VISCOELASTIC BEHAVIOR OF MYOSIN DURING THERMAL GELATION

被引：45

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,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.tb06014.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of ionic strength on the thermal gelation process of myosin was investigated by dynamic viscoelasticity measurements. The dynamic viscoelastic behavior of myosin was divided into three ionic strength groups. Each ionic strength group was closely related to the state of myosin molecules before the rise in temperature. Both the head and the tail portions of the molecule participated in the gel formation of myosin, but the temperature ranges differed. It was proposed that the first development of gel elasticity of myosin (30–45 °C) was attributed many to the tail portions of the molecules and that the second development (above 50 °C) was mainly to the head portions. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：51 / &

共 23 条

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