論文

査読有り
2007年2月

Changes in rheological properties of grass carp fast skeletal myosin induced by seasonal acclimatization

FISHERIES SCIENCE
  • Yan Tao
  • ,
  • Makito Kobayashi
  • ,
  • Hideto Fukushima
  • ,
  • Shugo Watabe

73
1
開始ページ
189
終了ページ
196
記述言語
英語
掲載種別
研究論文(学術雑誌)
出版者・発行元
SPRINGER JAPAN KK

To elucidate the effects of seasonal temperature acclimatization on thermal gelation of grass carp myosin, myosins from fish in different seasons were prepared and investigated for the changes in dynamic viscoelastic parameters including storage modulus (G'), loss modulus (G'') and damping factor (tan delta) upon heating. Myosins from fish in spring and summer had a temperature region of 38-44 degrees C for the first marked increase of G' higher than that of myosins from fish in autumn and winter (28-33 degrees C). The measurement temperature-dependent changes in dynamic viscoelastic parameters such as G'' and tan delta were also different among the four myosins. While gel formation was observed with the spring and summer myosins, apparently in two steps, three steps were found in the autumn myosin. Furthermore, the winter myosin exhibited more than three steps for gel formation. These differences in rheological properties among the four myosins were considered to be attributed to the differences in thermodynamic and structural properties of these myosins previously reported.

Web of Science ® 被引用回数 : 7

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Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000243868200024&DestApp=WOS_CPL

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